This Keto Garlic Mushroom Chicken Casserole is creamy, garlicky, and comforting without the carbs. The mushrooms add an earthy bite and the cheeses melt into a rich, golden top. It smells of warm garlic and thyme while baking and pulls apart in soft, saucy pieces that taste savory and satisfying. If you enjoy family-style casseroles with low carbs, you might also like this baked potato chicken broccoli casserole for another hearty option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 530 kcal
- Protein: 36 g
- Carbohydrates: 4 g
- Fat: 41 g
- Fiber: 0.5 g
- Sugar: 1.5 g
- Sodium: 1,090 mg
Why Make This Keto Garlic Mushroom Chicken Casserole
This casserole is a quick weeknight winner that fits a low-carb or keto plan. It combines tender chicken with savory mushrooms and a creamy, cheesy sauce. The dish is filling, full of protein and fat to keep you satisfied, and easy to adapt with ingredients you likely keep on hand. It bakes into a bubbly, golden top that looks and smells like comfort food, but with far fewer carbs than a traditional casserole.
How to Make Keto Garlic Mushroom Chicken Casserole
You’ll sauté the mushrooms and garlic, mix everything in a bowl, transfer to a casserole dish, and bake until bubbly and golden. The result is a creamy casserole with tender chicken and browned cheese on top. Work quickly once the mushrooms are cooked so the cream keeps its texture.
Ingredients:
- 2 cups cooked chicken, shredded
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a medium casserole dish with a little olive oil or nonstick spray. Measure and shred the cooked chicken, slice the mushrooms, mince the garlic, and grate the Parmesan if needed.
Step 2: Sautéing
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook until they are soft and browned, about 6–8 minutes. Add the minced garlic and 1 teaspoon dried thyme; sauté for another minute until fragrant. Remove from heat.
Step 3: Mixing
In a mixing bowl, combine the 2 cups shredded cooked chicken, 1 cup heavy cream, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the mushroom and garlic mixture into the chicken mixture until well combined and evenly mixed.
Step 4: Cooking
Transfer the mixture to the greased casserole dish and smooth the top. Bake in the preheated oven for 25–30 minutes, or until the cheese is bubbly and golden and the filling is set.
Step 5: Finishing
Let the casserole cool for a few minutes before serving so the sauce thickens slightly. Garnish with a sprinkle of extra Parmesan or a fresh thyme sprig if desired.
How to Serve Keto Garlic Mushroom Chicken Casserole
Serve warm straight from the dish with a crisp green salad or steamed low-carb vegetables like asparagus or roasted Brussels sprouts. For a cozy family meal, pair it with cauliflower mash or roasted garlic green beans. The casserole is rich and creamy, so a bright, acidic side (like a lemony arugula salad) balances the flavors nicely.
How to Store Keto Garlic Mushroom Chicken Casserole
- Refrigerate: Cool to room temperature, cover tightly, and refrigerate for 3–4 days.
- Freeze: Portion into airtight containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm individual portions in the microwave for 1–2 minutes, or reheat in a 350°F (175°C) oven for 10–15 minutes until heated through. Add a splash of cream or chicken broth if the casserole seems dry when reheating.
Expert Tips for Perfect Keto Garlic Mushroom Chicken Casserole
- Use day-old cooked chicken or roast a quick chicken breast to save time. Shredded rotisserie chicken also works.
- Don’t overcrowd the skillet when cooking mushrooms; give them space to brown for better flavor.
- For a thicker sauce, reduce the cream slightly on the stove for 2–3 minutes before mixing.
- Taste and adjust salt after mixing, since cheeses can add a lot of sodium.
- Let the casserole rest 5–10 minutes after baking to firm up so it slices cleanly.
- For extra crispiness, broil the top for 1–2 minutes at the end—watch closely to avoid burning.
Delicious Variations
- Spinach & Artichoke: Fold in 1 cup chopped fresh spinach and 1/2 cup chopped artichoke hearts.
- Bacon Boost: Stir in 4 slices cooked, crumbled bacon for smoky flavor.
- Mushroom Mix: Use cremini and shiitake for a deeper, earthy taste.
- Cheddar Swap: Replace mozzarella with sharp cheddar for a tangier finish.
- Dairy-Free: Use full-fat coconut cream and a dairy-free cheese alternative, though texture will differ.
Frequently Asked Questions
Q: Can I use raw chicken instead of cooked chicken?
A: Yes, but cook it first. You can sauté diced raw chicken until just cooked through before mixing, or roast breasts and shred them. Adding raw chicken to the casserole and baking may result in uneven doneness.
Q: Is this casserole truly keto?
A: Yes. With about 4 g net carbs per serving and high fat and protein, it fits a standard ketogenic macro profile. Watch portion sizes and ingredients like added sugar in some pre-shredded cheeses.
Q: Can I make this ahead for a potluck?
A: Absolutely. Assemble the casserole and refrigerate covered for up to 24 hours. Add a few extra minutes to the bake time if baking straight from the fridge. For transport, keep it warm in an insulated carrier.
Q: How can I reduce the sodium?
A: Use low-sodium or no-salt-added cheeses and cut back to 1/2 teaspoon of added salt. Taste the filling before baking and adjust as needed. Fresh chicken without added brine also lowers sodium.
Q: Can I add vegetables to stretch the dish?
A: Yes. Low-carb options like spinach, zucchini, or cauliflower work well. Sauté or steam them lightly first to remove excess moisture, then fold them into the mixture.
Q: What if the casserole is too thin after baking?
A: Let it rest; it will thicken as it cools. If it’s still thin, stir in a tablespoon or two of cream cheese before baking next time, or reduce the cream for a firmer texture.
Conclusion
This Keto Garlic Mushroom Chicken Casserole is a reliable, comforting low-carb meal that warms the kitchen with garlic and thyme and returns hearty, creamy slices to the table. It’s easy to adapt, simple to store, and friendly to busy weeknights. For another creamy, low-carb chicken-and-mushroom idea you can compare flavors and techniques with, check out Keto Chicken Mushroom Casserole – Creamy Low Carb Goodness! and enjoy experimenting.
Print
Keto Garlic Mushroom Chicken Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
A creamy, garlicky, and comforting casserole perfect for low-carb diets, filled with tender chicken, savory mushrooms, and a rich cheese topping.
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a medium casserole dish with a little olive oil or nonstick spray. Shred the cooked chicken, slice the mushrooms, mince the garlic, and grate the Parmesan if needed.
- In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until softened and browned, about 6–8 minutes. Add minced garlic and thyme; sauté for another minute.
- In a mixing bowl, combine shredded chicken, heavy cream, mozzarella, Parmesan, salt, and pepper. Stir in the mushroom and garlic mixture until well combined.
- Transfer the mixture to the greased casserole dish and smooth the top. Bake for 25–30 minutes, until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Garnish with extra Parmesan or thyme if desired.
Notes
For a thicker sauce, reduce the cream slightly before mixing. Let the casserole rest for 5–10 minutes after baking for better slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 1.5g
- Sodium: 1090mg
- Fat: 41g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 36g
- Cholesterol: 80mg
