Description
This Keto Creamy Chicken and Mushroom Casserole is a rich, comforting low-carb meal. Tender chicken and mushrooms are baked in a creamy, cheesy sauce infused with garlic and thyme — perfect for a weeknight dinner or meal prep.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups sliced mushrooms
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat oven to 375°F (190°C). Grease a casserole dish with olive oil.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms until tender, about 5 minutes. Add garlic and cook 1 minute until fragrant.
- In a bowl, whisk together heavy cream, chicken broth, cream cheese, thyme, salt, and pepper until smooth.
- Add cooked chicken and sautéed mushrooms to the cream mixture, stirring to combine.
- Pour mixture into prepared casserole dish. Top with shredded mozzarella cheese.
- Bake 20–25 minutes, or until bubbly and cheese is golden brown.
- Allow to cool slightly before serving. Garnish with fresh thyme if desired.
Notes
- Use leftover rotisserie chicken to save time.
- Optional: sprinkle with Parmesan cheese for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American