Easy Creamy Keto Chicken & Mushroom Casserole Recipe

Introduction

This Easy Creamy Keto Chicken & Mushroom Casserole combines tender shredded chicken with savory mushrooms and a rich, velvety cream sauce. It’s a comforting, low-carb dish perfect for a satisfying weeknight dinner or meal prep.

Ingredients

• 6 cups cooked shredded chicken (rotisserie chicken works great for a quick shortcut!)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 0.5 small onion (thinly sliced)
• 1 clove garlic (minced)
• 12 ounces fresh white mushrooms (sliced)
• 4 ounces beef broth (or chicken broth)
• 4 ounces cream cheese (softened and cubed)
• 2 ounces heavy cream
• 0.5 teaspoon salt (adjust to your preference)
• 0.25 teaspoon black pepper (adjust to your preference)
• 1 cup shredded mozzarella cheese

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish and spread the cooked shredded chicken evenly across the bottom.
2. Step 2: In a large skillet, warm the butter and olive oil over medium heat until glistening.
3. Step 3: Add the sliced onion and minced garlic. Sauté for 3-5 minutes until the onions are soft and fragrant.
4. Step 4: Stir in the sliced mushrooms and cook until tender and moisture is released, about 5-7 minutes.
5. Step 5: Spoon the onion, garlic, and mushroom mixture evenly over the chicken in the baking dish.
6. Step 6: Using the same skillet, pour in the beef broth and add the softened cream cheese cubes.
7. Step 7: Stir in the heavy cream, salt, and pepper. Whisk continuously until the sauce is smooth and creamy. An immersion blender can help achieve a velvety texture.
8. Step 8: Pour the creamy sauce over the chicken and vegetables, making sure everything is well coated.
9. Step 9: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
10. Step 10: Bake for 20-25 minutes until bubbling around the edges and the cheese is melted and golden. Serve warm.

Tips & Variations

• Use rotisserie chicken for a quick and convenient shortcut that adds extra flavor.
• Swap mozzarella for cheddar or Parmesan cheese for different cheesy flavors.
• Add fresh herbs like thyme or parsley for added freshness.
• For a lower-fat version, substitute heavy cream with half-and-half or full-fat coconut milk.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. If the sauce thickens, stir in a splash of broth or cream to loosen it before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this casserole?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the casserole, which can affect the texture.

Is this dish suitable for other low-carb diets besides keto?

Absolutely! This casserole is low in carbs and rich in fats and protein, making it compatible with most low-carb and paleo-friendly eating plans.

Easy Creamy Keto Chicken & Mushroom Casserole Recipe

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★★★★★

4.9 from 795 reviews

This Easy Creamy Keto Chicken & Mushroom Casserole is a comforting and flavorful low-carb dish perfect for busy weeknights. Featuring tender shredded chicken, sautéed mushrooms, and a rich, creamy cheese sauce baked to golden perfection, it’s a delicious keto-friendly meal that’s simple to prepare and satisfying to eat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Chicken Base

• 6 cups cooked shredded chicken (rotisserie chicken works great for a quick shortcut!)

Sautéed Vegetables

• 1 tablespoon butter
• 1 tablespoon olive oil
• 0.5 small onion (thinly sliced)
• 1 clove garlic (minced)
• 12 ounces fresh white mushrooms (sliced)

Sauce

• 4 ounces beef broth (or chicken broth)
• 4 ounces cream cheese (softened and cubed)
• 2 ounces heavy cream
• 0.5 teaspoon salt (adjust to your preference)
• 0.25 teaspoon black pepper (adjust to your preference)

Topping

• 1 cup shredded mozzarella cheese

Instructions

1. Prepare the baking dish and chicken: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with butter or oil. Spread the cooked shredded chicken evenly across the bottom of the dish, creating a uniform layer.
2. Sauté onions and garlic: In a large skillet, heat the butter and olive oil over medium heat until shimmering. Add the thinly sliced onion and minced garlic, sautéing them for 3-5 minutes until the onions become soft and fragrant.
3. Cook mushrooms: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until they are tender and have released their moisture, stirring occasionally to prevent sticking.
4. Combine veggies and chicken: Spoon the cooked onion, garlic, and mushroom mixture evenly over the layer of shredded chicken in the baking dish.
5. Make the creamy sauce: Using the same skillet, add the beef broth and softened cream cheese. Stir gently over medium heat while adding the heavy cream, salt, and pepper. Whisk continuously until the sauce becomes smooth and creamy. For best results, use an immersion blender to ensure a velvety texture.
6. Assemble casserole: Pour the creamy sauce over the chicken and vegetable layers in the baking dish, making sure everything is evenly coated with the luscious sauce.
7. Add cheese topping: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole, forming a nice cheese blanket.
8. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the casserole is bubbling around the edges and the cheese is melted and golden brown.
9. Serve warm: Remove from the oven and let it sit for a few minutes before serving. Enjoy this creamy, keto-friendly casserole as a hearty and comforting meal.

Notes

• Rotisserie chicken is a great time-saver and adds extra flavor.
• You can substitute beef broth with chicken broth to keep flavors lighter and more consistent with the chicken.
• Use an immersion blender for an ultra smooth sauce, but whisking is sufficient as well.
• Adjust salt and pepper to taste, especially if your broth is already salted.
• For a dairy-free version, substitute cream cheese and mozzarella with non-dairy alternatives.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: keto chicken casserole, creamy chicken mushroom casserole, low carb dinner, keto comfort food, easy keto recipes