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Keto Chicken Mushroom Casserole topped with cheese and herbs in a baking dish.

Keto Chicken Mushroom Casserole

A creamy and savory casserole featuring tender chicken and earthy mushrooms, perfect for low-carb diets and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Use boneless, skinless chicken breasts.
  • 8 oz mushrooms, sliced Any variety of mushrooms can be used.
  • 1 cup heavy cream For a creamier texture.
  • 1 cup shredded cheese (cheddar or mozzarella) Choose your favorite cheese for melting.
  • 2 cloves garlic, minced Fresh garlic adds more flavor.
  • 1 teaspoon dried thyme You can substitute with other herbs.
  • to taste Salt and pepper Adjust according to preference.
  • 2 tablespoons olive oil For sautéing the chicken.
  • 2 cups spinach (optional) Add for extra nutrition.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken breast, season with salt and pepper, and sauté until the chicken is lightly browned (about 5-7 minutes).
  3. Toss in the minced garlic and dried thyme. Stir for an additional 1-2 minutes until fragrant.
  4. Add the sliced mushrooms into the skillet. Cook until the mushrooms soften, about 5 minutes.
  5. Reduce the heat to low and pour in the heavy cream. If you’re using spinach, add it now. Stir everything together and allow it to simmer for about 5 minutes.
  6. Remove from heat and mix in the shredded cheese, allowing it to melt into the creamy sauce.
  7. Pour the mixture into a greased 9×13-inch casserole dish, spreading it evenly.
  8. Place the casserole in the oven and bake for 20-25 minutes, or until the top is golden and bubbly.
  9. Allow it to cool for a few minutes before serving. Enjoy your delicious Keto Chicken Mushroom Casserole!

Notes

For added flavors, consider incorporating different veggies like bell peppers or zucchini. Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.