Keto-Friendly and Low-Carb – I love that it fits perfectly into a keto lifestyle with high fat and protein content while keeping the carbs low.
Quick and Easy – With just 10 minutes of prep and one casserole dish, I can have dinner in the oven in no time.
Rich, Creamy Flavor – The combination of cream, cream cheese, and garlic creates a luscious sauce that’s hard to resist.
Customizable – I can swap in veggies, change the protein, or adjust the seasonings based on what I have on hand.
Great for Meal Prep – This reheats beautifully, making it ideal for cooking once and eating all week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded 2 cups mushrooms, sliced 1/2 cup heavy cream 1/2 cup chicken broth 1/2 cup cream cheese, softened 4 cloves garlic, minced 1 teaspoon onion powder 1 teaspoon garlic powder Salt and pepper to taste 1 cup shredded cheese (optional) Fresh parsley for garnish
Directions
I preheat the oven to 350°F (175°C) to get everything ready for baking.
In a skillet, I sauté the mushrooms in a bit of olive oil over medium heat until they’re soft and golden brown.
In a bowl, I whisk together the heavy cream, chicken broth, softened cream cheese, garlic, onion powder, garlic powder, salt, and pepper until smooth and creamy.
I combine the shredded cooked chicken and sautéed mushrooms in a large casserole dish.
I pour the cream mixture over everything, stirring to make sure it’s evenly coated.
If I want a cheesy top (which I usually do), I sprinkle the shredded cheese over the casserole.
I bake it for 25–30 minutes, until it’s bubbly and golden on top.
I garnish with fresh parsley just before serving for a fresh, vibrant touch.
Add greens – I often mix in spinach or broccoli for extra nutrients.
Try different mushrooms – Portobello or shiitake give a more intense, savory flavor.
Change the protein – I’ve swapped in turkey, pork, or even leftover steak.
Spice it up – A pinch of red pepper flakes or cayenne adds a kick when I’m in the mood for heat.
Use different cheeses – Mozzarella or Gruyère work great if I want a milder or nutty flavor.
Storage/Reheating
Once the casserole has cooled, I cover it tightly or transfer it to an airtight container. It keeps in the fridge for up to 3 days. I reheat individual portions in the microwave or the whole dish in a 300°F oven until warmed through. For longer storage, I freeze it and use it within a month for the best flavor and texture. I let it thaw overnight in the fridge before reheating.
FAQs
Can I make this recipe dairy-free?
Yes, I can substitute the cream and cheese with dairy-free alternatives. There are great keto-friendly options available using coconut cream and plant-based cheeses.
Can I prepare this dish ahead of time?
Definitely. I often assemble everything earlier in the day, keep it in the fridge, and just pop it into the oven when it’s time to eat.
Is this casserole suitable for meal prep?
It’s perfect for meal prep. I portion it into containers and have quick, satisfying lunches ready for the week.
Can I use raw chicken instead of cooked?
I prefer using pre-cooked chicken for speed, but I can also cube raw chicken and sauté it until cooked through before adding it to the casserole.
What side dishes go well with this?
I usually pair it with a simple green salad, roasted cauliflower, or steamed zucchini to keep things light and keto-friendly.
Conclusion
This Keto Garlic Mushroom Chicken Casserole is one of my go-to comfort meals when I want something hearty, creamy, and low in carbs. It’s flavorful, flexible, and comes together quickly—perfect for a weeknight dinner or meal prep. Whether I serve it straight from the oven or portion it out for the week, I always know I’m getting a satisfying, keto-approved dish that’s packed with protein and flavor.
This creamy, low-carb casserole is packed with juicy chicken, sautéed mushrooms, garlic, and cheese. A hearty and keto-friendly dinner the whole family will love.
Author:Sarah
Prep Time:10 Minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 Servings
Category:Dinner
Method:Baking / Casserole
Cuisine:American
Ingredients
2 cups cooked chicken, shredded
2 cups mushrooms, sliced
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup cream cheese, softened
4 cloves garlic, minced
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste
1 cup shredded cheese (optional, for topping)
Fresh parsley for garnish
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C).
Sauté Mushrooms: In a skillet, sauté sliced mushrooms in a bit of olive oil until tender.
Make Cream Sauce: In a bowl, mix together the heavy cream, chicken broth, cream cheese, minced garlic, onion powder, garlic powder, salt, and pepper until smooth.
Combine Ingredients: In a casserole dish, combine the shredded chicken and sautéed mushrooms. Pour the cream mixture over and stir well.
Top & Bake: Sprinkle shredded cheese on top (if using). Bake for 25–30 minutes, until bubbly and golden.
Garnish & Serve: Remove from oven and garnish with fresh parsley. Serve hot.
Notes
Use leftover rotisserie chicken for quicker prep.
Add spinach, broccoli, or other keto veggies for extra nutrients.
For a richer texture, add more cream cheese or heavy cream.
Use different mushroom varieties (like shiitake or baby bella) for flavor depth.
