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Creamy Keto Garlic Mushroom Chicken Casserole featured image showcasing a delicious and healthy low-carb meal.

Amazing Creamy Keto Garlic Mushroom Chicken Casserole

This keto-friendly chicken casserole combines creamy textures and savory flavors for a comforting and satisfying meal. It features tender chicken, sautéed mushrooms, and a rich garlic cream sauce, all topped with melted mozzarella and parmesan cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Keto
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cups shredded mozzarella cheese

Equipment

  • large skillet
  • Large bowl
  • 9x13-inch baking dish
  • Oven
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  3. Add onion and mushrooms to the skillet and cook until softened, about 5-7 minutes. Add garlic, thyme, salt, and pepper and cook for another minute until fragrant.
  4. In a large bowl, combine cream cheese, heavy cream, and Parmesan cheese. Mix until smooth and creamy.
  5. Add the cooked chicken and mushroom mixture to the cream cheese mixture and stir to combine.
  6. Pour the mixture into a greased 9x13 inch baking dish.
  7. Top with mozzarella cheese and bake for 20-25 minutes, or until golden brown and bubbly.
  8. Garnish with fresh parsley before serving.

Notes

For best results, use freshly shredded mozzarella cheese. Allow the casserole to rest for a few minutes before serving to allow the sauce to thicken slightly. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute almond flour (sparingly) for a thicker sauce if desired, but the cream cheese and heavy cream should provide sufficient thickness.