Keto Garlic Mushroom Chicken Casserole
A creamy, garlicky casserole filled with juicy chicken and mushrooms, perfect for a comforting low-carb meal.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken thighs Cut into bite-size pieces
- 8 oz Cremini or baby bella mushrooms Sliced thick
- 3 cloves Garlic Minced
- 2 tbsp Butter or ghee For browning
- 8 oz Cream cheese Room temperature
- 1 cup Heavy cream For rich texture
- 1/2 cup Chicken broth To thin the sauce
- 1/2 cup Parmesan cheese Freshly grated
- 1 cup Mozzarella cheese For topping
- Salt, pepper, smoked paprika, thyme or Italian seasoning To taste
Optional Additions
- 2 cups Spinach or kale For added freshness and nutrition
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat a little butter or avocado oil and brown the chicken pieces until they are colored. Transfer them to a plate.
- In the same skillet, add more butter and cook the mushrooms until golden and they have released their liquid. Add minced garlic at the end and sauté briefly.
- Lower the heat and whisk in cream cheese, heavy cream, and chicken broth until the mixture is smooth.
- Season the sauce generously and fold in the browned chicken and any juices. Stir in greens if using.
- Transfer everything into a greased casserole dish, top with mozzarella and grated Parmesan.
Baking
- Bake in the preheated oven for about 30-35 minutes or until it is hot and bubbly.
Notes
This casserole can be assembled ahead of time and stored in the fridge. For freezing, leave out the mozzarella topping and add it fresh when ready to bake. Cooked casserole can be reheated easily while maintaining its creamy texture.