Keto Garlic Mushroom Chicken Casserole

introduction

This casserole mixes garlic, mushrooms, and chicken in a creamy, low-carb dish. It cooks in the oven until the cheese is bubbly and golden. If you like garlic chicken, try a quick stove-top option like 15-minute garlic butter chicken bites for another easy meal.

why make this recipe

This recipe is simple and fast. It uses common ingredients and is low in carbs. It fills you up and tastes rich because of the cream and cheese. It works well for family dinners and meal prep.

how to make Keto Garlic Mushroom Chicken Casserole

Preheat the oven and brown the mushrooms with garlic. Mix the mushrooms with cooked, shredded chicken, cream, and chicken broth. Season the mix and put it in a greased dish. Top with shredded cheese and bake until the top is golden and the sauce is hot.

Ingredients :

• 2 cups cooked chicken, shredded
• 2 cups mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat and sauté mushrooms until browned.
3. Add minced garlic and cook for another minute.
4. In a bowl, combine cooked chicken, sautéed mushrooms, heavy cream, chicken broth, Italian seasoning, salt, and pepper.
5. Transfer the mixture to a greased baking dish and top with shredded cheese.
6. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
7. Garnish with fresh parsley before serving.

how to serve Keto Garlic Mushroom Chicken Casserole

Serve hot from the oven. Plate it with a small green salad for extra freshness. You can also serve it over cauliflower rice or with steamed low-carb vegetables for a fuller meal.

how to store Keto Garlic Mushroom Chicken Casserole

Let the casserole cool to room temperature. Cover and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until warmed through. For longer storage, freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.

tips to make Keto Garlic Mushroom Chicken Casserole

• Use cooked chicken from a rotisserie or leftover roast to save time.
• Dry mushrooms well before cooking to avoid extra liquid.
• Taste and adjust salt and pepper before baking.
• Use full-fat heavy cream for a richer texture.
• Let the casserole rest 5 minutes after baking to set the sauce.

variation (if any)

• Add spinach or chopped kale for more greens.
• Stir in a few spoonfuls of cream cheese for extra creaminess.
• Use smoked mozzarella or a mix of cheeses for a different flavor.
• Add cooked bacon pieces for a smoky touch.

FAQs

Q: Can I use frozen mushrooms?
A: Yes. Thaw and drain excess water first, then sauté until browned.

Q: Is this recipe very high in carbs?
A: No. With heavy cream and chicken, it stays low in carbs and works for a keto plan.

Q: Can I use milk instead of heavy cream?
A: Milk will make the sauce thinner. For best results use heavy cream or add a little cream cheese to thicken.

Q: Can I make this ahead?
A: Yes. Assemble and refrigerate, then bake when ready. Add a few extra minutes to the bake time if cold.

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