Description
A creamy, garlicky, and comforting casserole perfect for low-carb diets, filled with tender chicken, savory mushrooms, and a rich cheese topping.
Ingredients
Scale
- 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