Keto Garlic Mushroom Chicken Casserole — Low-Carb Comfort Dinner Recipe

Introduction

This Keto Garlic Mushroom Chicken Casserole is a creamy, comforting low-carb dinner that comes together easily. Packed with tender chicken, sautéed mushrooms, and melted cheese, it’s a satisfying meal perfect for any night of the week.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 8 ounces mushrooms, sliced (button or cremini)
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) to ensure even baking and a lovely golden top.
2. Step 2: In a large skillet over medium heat, heat the olive oil. Add the sliced mushrooms and sauté until golden brown and their moisture has evaporated, about 5–7 minutes.
3. Step 3: Add the minced garlic to the skillet and cook for 1–2 minutes until fragrant, stirring frequently to prevent burning.
4. Step 4: In a large mixing bowl, combine the cooked chicken, sautéed mushrooms and garlic, heavy cream, dried thyme, dried oregano, salt, and pepper. Mix thoroughly until well combined.
5. Step 5: Transfer the mixture into a greased 9×13-inch casserole dish, spreading it evenly across the bottom.
6. Step 6: Sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top of the chicken mixture.
7. Step 7: Bake in the preheated oven for 25–30 minutes, or until the cheese is bubbly and golden brown.
8. Step 8: Remove from the oven and let cool briefly. Garnish with freshly chopped parsley before serving.

Tips & Variations

• Swap cremini mushrooms with shiitake or portobello for a different flavor and texture.
• Use cooked rotisserie chicken for a quick shortcut and added flavor.
• Add a pinch of red pepper flakes for a mild spicy kick.
• For a creamier casserole, stir in a little cream cheese along with the heavy cream.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried thyme and oregano?

Yes, fresh herbs work well too. Use about three times the amount of fresh herbs compared to dried, and add them towards the end of cooking to preserve their flavor.

Is this casserole suitable for meal prep?

Absolutely. This dish keeps well in the fridge and is easy to portion out for lunches or dinners throughout the week. Just reheat as needed and enjoy!

Keto Garlic Mushroom Chicken Casserole — Low-Carb Comfort Dinner Recipe

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★★★★★

4.5 from 122 reviews

This Keto Garlic Mushroom Chicken Casserole is a comforting low-carb dinner that’s bursting with rich flavors from sautéed mushrooms, garlic, and creamy cheeses. Perfect for keto and low-carb diets, it combines tender cooked chicken with a creamy garlic mushroom sauce, baked until bubbly and golden. Quick to prepare and easy to customize, this dish makes a satisfying and wholesome weeknight meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Chicken Mixture

• 2 cups cooked chicken, shredded or diced
• 8 ounces mushrooms, sliced (button or cremini)
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Cheese Topping

• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Others

• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure even baking and to achieve a lovely golden color on the casserole.
2. Sauté Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they are golden brown and have released their moisture.
3. Cook Garlic: Add the minced garlic to the skillet with mushrooms and cook for an additional 1-2 minutes, stirring constantly to prevent burning and to release the garlic’s fragrance.
4. Mix Ingredients: In a large mixing bowl, combine the cooked chicken, sautéed mushrooms and garlic, heavy cream, dried thyme, dried oregano, salt, and pepper. Mix thoroughly until well combined.
5. Assemble Casserole: Grease a 9×13-inch casserole dish. Transfer the chicken mixture evenly into the dish, spreading it out flat.
6. Add Cheese: Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the chicken mixture.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, until the cheese topping is bubbly and golden brown.
8. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy your warm, comforting low-carb casserole!

Notes

• You can substitute cooked rotisserie chicken to save time.
• For a lower fat version, consider using half-and-half instead of heavy cream, though the texture will be less rich.
• If you prefer more herbs, fresh thyme and oregano can be used instead of dried.
• This casserole is freezer-friendly; assemble and freeze before baking, then thaw overnight and bake as directed.
• To make it dairy-free, substitute with coconut cream and a dairy-free cheese option, though this will impact flavor.

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