Keto Creamy Chicken Mushroom Casserole
This creamy chicken and mushroom casserole combines tender chicken, earthy mushrooms, and a cheesy sauce for a rich, comforting keto-friendly meal perfect for any dinner.
Equipment
- 1 skillet for sautéing mushrooms and garlic
- 1 9x9-inch baking dish greased
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 350°F (175°C).
- Heat olive oil in a skillet over medium heat and sauté garlic and mushrooms until mushrooms are tender.
- In a bowl, whisk together cream cheese, heavy cream, chicken broth, thyme, salt, and pepper until smooth.
- Add cooked chicken and mushroom mixture to the bowl and stir to combine.
- Pour the mixture into the greased baking dish and top with shredded mozzarella cheese.
- Bake for 25-30 minutes until bubbly and cheese is melted. Let cool slightly before serving.
Notes
- Use leftover chicken or rotisserie for convenience.
- Substitute mozzarella with cheddar for stronger flavor.
- Store leftovers covered in the refrigerator for up to 3 days.