Name: Creamy Keto Garlic Mushroom Chicken Casserole: A Comforting Low-Carb Favorite
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Keto
Ingredients: For the Chicken and Sauce:; 4 boneless, skinless chicken breasts (about 1 1/2 lbs or 680g), cubed or sliced; 2 tablespoons olive oil (for searing the chicken); 3 tablespoons butter (for the sauce); 4 cloves garlic, minced; 1 cup (240ml) heavy cream; 1 cup (240ml) chicken broth (preferably low-sodium); 1/2 cup (50g) grated Parmesan cheese; 1 cup (100g) shredded mozzarella cheese; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 1/2 teaspoon garlic powder; Salt and pepper, to taste; For the Mushrooms:; 2 cups (150g) cremini mushrooms, sliced (or any other mushrooms of your choice); 1 tablespoon olive oil (for sautéing the mushrooms); Optional Garnish:; Fresh parsley, chopped (for garnish)

When you’re following a low-carb or keto lifestyle, comfort food can sometimes feel out of reach, but Creamy Keto Garlic Mushroom Chicken Casserole is the perfect solution to your cravings. This dish is a rich, savory, and creamy casserole filled with tender chicken, flavorful garlic, and earthy mushrooms—all baked together in a luscious, creamy sauce. It’s the ultimate comfort food made keto-friendly, so you don’t have to worry about the carbs. Whether you’re making it for a cozy weeknight dinner or serving it to guests, this casserole is sure to become a favorite in your low-carb repertoire.

Ingredients

To make this creamy keto garlic mushroom chicken casserole, you’ll need the following ingredients:

For the Chicken and Sauce:

4 boneless, skinless chicken breasts (about 1 1/2 lbs or 680g), cubed or sliced
2 tablespoons olive oil (for searing the chicken)
3 tablespoons butter (for the sauce)
4 cloves garlic, minced
1 cup (240ml) heavy cream
1 cup (240ml) chicken broth (preferably low-sodium)
1/2 cup (50g) grated Parmesan cheese
1 cup (100g) shredded mozzarella cheese
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1/2 teaspoon garlic powder
Salt and pepper, to taste

For the Mushrooms:

2 cups (150g) cremini mushrooms, sliced (or any other mushrooms of your choice)
1 tablespoon olive oil (for sautéing the mushrooms)

Optional Garnish:

Fresh parsley, chopped (for garnish)

Instructions

Follow these detailed instructions to prepare the creamy keto garlic mushroom chicken casserole:

1. Prepare and Cook the Chicken

Begin by preparing your chicken breasts. Cut the chicken breasts into bite-sized cubes or thin strips for quick and even cooking. Season the chicken with salt, pepper, and garlic powder.

Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the pan and cook for 6-8 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. You don’t need to fully cook the chicken in this step, as it will continue cooking in the casserole. Remove the chicken from the skillet and set it aside.

2. Sauté the Mushrooms

In the same skillet, add 1 tablespoon of olive oil and the sliced mushrooms. Sauté the mushrooms for about 5 minutes, stirring occasionally, until they release their moisture and become golden brown. Mushrooms have a high water content, so make sure to cook them down until they are tender and reduced in size. Once cooked, remove the mushrooms from the skillet and set them aside with the chicken.

3. Make the Creamy Sauce

In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and cook it for 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Once the garlic is fragrant, pour in the heavy cream and chicken broth. Stir the mixture, bringing it to a gentle simmer. Let it cook for 3-5 minutes, allowing the sauce to thicken slightly.

Add the Parmesan cheese and mozzarella cheese to the sauce, stirring until the cheese is completely melted and the sauce becomes creamy. Season with fresh thyme leaves, salt, and pepper. Taste the sauce and adjust the seasoning if necessary, adding more salt, pepper, or garlic powder to suit your taste.

4. Assemble the Casserole

Now it’s time to assemble the casserole. In a large baking dish, combine the cooked chicken and mushrooms. Pour the creamy sauce evenly over the chicken and mushrooms, making sure everything is well-coated. Stir gently to distribute the sauce, but be careful not to break the chicken into smaller pieces.

5. Bake the Casserole

Preheat your oven to 375°F (190°C). Place the casserole dish in the oven and bake for 20-25 minutes or until the casserole is bubbling and golden brown on top. If you’d like a crispier, golden crust, you can broil the casserole for an additional 2-3 minutes at the end of the baking time.

6. Serve and Garnish

Once the casserole is done, remove it from the oven and allow it to rest for 5 minutes before serving. Garnish with freshly chopped parsley for a burst of color and freshness. Serve hot and enjoy!

Conservation and Storage

This creamy keto garlic mushroom chicken casserole can be stored and reheated with ease. Here are some tips for storing and reheating it:

Refrigeration: After the casserole has cooled down to room temperature, cover it with plastic wrap or store it in an airtight container. It will stay fresh for up to 3-4 days in the refrigerator.
Freezing: If you’d like to prepare this casserole in advance, it freezes well. To freeze, allow the casserole to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. It will keep for up to 3 months in the freezer.
Reheating: To reheat, place the casserole in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. If frozen, allow it to thaw in the refrigerator overnight before reheating.

Variations

While the basic recipe is a crowd-pleaser, there are many ways to customize your creamy keto garlic mushroom chicken casserole:

Add Veggies: To increase the vegetable content, add spinach, zucchini, or cauliflower florets to the casserole. These veggies pair well with the creamy sauce and add extra fiber to the dish.
Cheese Variations: If you’re not a fan of Parmesan, you can substitute it with another hard cheese like Pecorino Romano or Asiago. You can also switch out the mozzarella for Gruyère or cheddar for a sharper flavor.
Spicy Kick: For those who enjoy a bit of heat, consider adding a pinch of red pepper flakes or a diced jalapeño to the sauce. The spicy kick will balance beautifully with the creaminess of the dish.
Low-Carb Bread Crumbs: For a crunchy topping, sprinkle a few low-carb breadcrumbs or crushed pork rinds on top of the casserole before baking. This adds texture and a bit of extra flavor.

Serving Suggestions

This creamy keto garlic mushroom chicken casserole is already a complete meal, but you can serve it with a few sides to enhance the meal:

Cauliflower Rice: Serve the casserole over cauliflower rice for a low-carb alternative to traditional rice. The cauliflower rice will soak up the creamy sauce, making each bite even more delicious.
Keto Salad: Pair the casserole with a fresh keto-friendly salad, such as a simple mixed greens salad with a lemon vinaigrette or a creamy avocado salad. The fresh vegetables will provide a light contrast to the richness of the casserole.
Roasted Vegetables: Serve with roasted low-carb vegetables like broccoli, asparagus, or Brussels sprouts. The roasted veggies’ crispy texture pairs perfectly with the creamy casserole.
Garlic Bread: If you’re not strictly keto, a side of garlic bread or a low-carb bread option would be a great accompaniment to this comforting dish.

Conclusion

Creamy Keto Garlic Mushroom Chicken Casserole is a rich and satisfying dish that combines the flavors of garlic, mushrooms, and tender chicken in a creamy sauce, all while being low-carb and keto-friendly. This comforting meal is easy to make, versatile, and packed with flavor—perfect for any night of the week or as a special dish for guests. Whether you prefer it on its own or with a few delicious sides, this casserole offers the ultimate in flavor and satisfaction. With simple ingredients and easy preparation, it’s a dish you’ll keep coming back to for years to come.

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Creamy Keto Garlic Mushroom Chicken Casserole: A Comforting Low-Carb Favorite

Author: hafsahafsa
Total Time: 45 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Creamy Keto Garlic Mushroom Chicken Casserole is a rich, savory, and comforting dish that’s perfect for a low-carb lifestyle. This dish combines tender chicken, earthy mushrooms, and a luscious, creamy garlic sauce, all baked to perfection for a satisfying meal that fits into your keto or low-carb diet. It’s ideal for a cozy weeknight dinner or for serving guests who appreciate flavorful comfort food without the carbs.

Ingredients

For the Chicken and Sauce:

4 boneless, skinless chicken breasts (about 1 1/2 lbs or 680g), cubed or sliced

2 tablespoons olive oil (for searing the chicken)

3 tablespoons butter (for the sauce)

4 cloves garlic, minced

1 cup (240ml) heavy cream

1 cup (240ml) chicken broth (preferably low-sodium)

1/2 cup (50g) grated Parmesan cheese

1 cup (100g) shredded mozzarella cheese

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1/2 teaspoon garlic powder

Salt and pepper, to taste

For the Mushrooms:

2 cups (150g) cremini mushrooms, sliced (or any other mushrooms of your choice)

1 tablespoon olive oil (for sautéing the mushrooms)

Optional Garnish:

Fresh parsley, chopped (for garnish)

Instructions

Prepare and Cook the Chicken:

Cut the chicken breasts into bite-sized cubes or thin strips. Season with salt, pepper, and garlic powder.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally until golden brown on all sides and cooked through. Remove from the skillet and set aside.

Sauté the Mushrooms:

In the same skillet, add 1 tablespoon of olive oil and the sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until they are tender and golden brown. Once cooked, remove the mushrooms from the skillet and set them aside with the chicken.

Make the Creamy Sauce:

In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Add the heavy cream and chicken broth, stirring and bringing the mixture to a gentle simmer. Cook for 3-5 minutes to thicken the sauce slightly.

Stir in the Parmesan cheese and mozzarella cheese until melted and smooth. Season with fresh thyme, salt, and pepper. Taste and adjust seasoning, if needed.

Assemble the Casserole:

In a large baking dish, combine the cooked chicken and mushrooms. Pour the creamy sauce evenly over them, making sure everything is coated well. Stir gently to distribute the sauce.

Bake the Casserole:

Preheat your oven to 375°F (190°C). Bake the casserole for 20-25 minutes, or until the casserole is bubbling and golden brown on top. For a crispier, golden crust, broil for an additional 2-3 minutes at the end of the baking time.

Serve and Garnish:

Allow the casserole to rest for 5 minutes before serving. Garnish with freshly chopped parsley for a burst of freshness. Serve hot and enjoy!