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Keto Chicken Mushroom Casserole

A comforting and creamy casserole packed with tender chicken, mushrooms, and cheese, perfect for a Keto diet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Keto
Calories: 390
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups cooked shredded chicken Use leftovers if possible.
  • 1 tbsp butter Or ghee if you want a fancier option.
  • 1 tbsp olive oil Extra virgin if you’re feeling gourmet.
  • 0.5 small onion Sliced.
  • 1 clove garlic Chopped; fresh is best.
  • 12 oz white mushrooms Sliced.
  • 4 oz beef broth Homemade is ideal.
  • 4 oz cream cheese Cut into cubes for creamy texture.
  • 2 oz heavy cream Adds creaminess.
  • 0.5 tsp salt Sea salt recommended.
  • 0.25 tsp pepper To taste.
  • 1 cup shredded mozzarella Find a brand that melts beautifully.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Grease a 9×13 inch casserole dish with cooking spray.
  3. Spread the cooked shredded chicken evenly across the bottom of the casserole dish.
  4. In a large skillet, melt the butter and olive oil over medium heat.
  5. Add the sliced onion and chopped garlic. Cook until soft and fragrant, about 3-5 minutes.
  6. Stir in the sliced white mushrooms and continue to cook until tender.
  7. Spoon the mushroom, onion, and garlic mixture over the chicken.
  8. Pour in the beef broth and stir in the cubed cream cheese until well incorporated.
  9. Add the heavy cream, salt, and pepper. Stir until smooth, using an immersion blender if desired.
  10. Pour the creamy sauce over the chicken and mushrooms.
  11. Sprinkle the shredded mozzarella cheese evenly across the top.
  12. Bake for 20-25 minutes or until hot and bubbly and the cheese is golden.

Notes

Ensure the chicken remains moist and do not overcook. This casserole tastes even better the next day. Pair with a side salad for a fresh touch.