This cozy Keto Chicken Mushroom Casserole is creamy, savory, and simple to make. Tender shredded chicken and browned mushrooms swim in rich heavy cream and melty cheese. The top turns golden and bubbly in the oven. It smells of garlic and herbs, and the texture is silky with soft mushroom bites and pulled chicken. This dish is perfect for low-carb weeknights or a warming weekend meal.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 500 kcal
- Protein: 31 g
- Carbohydrates: 4 g
- Fat: 40 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 550 mg
Why Make This Keto Chicken Mushroom Casserole
This casserole is creamy, filling, and low in carbs while staying full of flavor. It comes together fast using leftover or rotisserie chicken. The mushrooms add an earthy note and pleasant chew. The cheese and heavy cream make a silky sauce that browns nicely on top. It’s a great recipe when you want comfort food that fits a keto plan without fuss.
How to Make Keto Chicken Mushroom Casserole
The method is straightforward: sauté mushrooms and garlic, mix with shredded chicken and cream, top with cheese, then bake until bubbly. You can customize herbs and cheese to your taste. Use cooked chicken to keep prep quick.
Ingredients:
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Grease a medium casserole dish with a little olive oil or nonstick spray. Shred your cooked chicken and slice the mushrooms so everything is ready.
Step 2: Mixing
In a large mixing bowl, add the shredded chicken, half of the shredded cheese, heavy cream, Italian seasoning (if using), salt, and pepper. Stir gently to combine and break up any large chicken pieces. Set aside while you cook the mushrooms.
Step 3: Cooking
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sliced mushrooms. Sauté, stirring often, until the mushrooms have released their moisture and turn tender and lightly browned, about 5–7 minutes. Season lightly with salt and pepper. Fold the sautéed mushrooms into the chicken and cream mixture.
Step 4: Finishing
Transfer the combined mixture into the prepared casserole dish. Sprinkle the remaining shredded cheese evenly over the top. Bake in the preheated oven for 25–30 minutes, until the edges are bubbling and the top is golden. Remove from oven and let rest 5 minutes. Garnish with fresh parsley before serving.
How to Serve Keto Chicken Mushroom Casserole
Serve warm straight from the dish. Pair it with a crisp green salad, steamed broccoli, or roasted asparagus for extra vegetables. For a cozy dinner, serve with cauliflower mash or buttery green beans. The creamy texture and browned cheese make it satisfying on its own too.
How to Store Keto Chicken Mushroom Casserole
- Refrigerator: Cool completely, cover tightly, and store in an airtight container for up to 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat single portions in the microwave for 1–2 minutes or in a 350°F (175°C) oven covered with foil for 10–15 minutes until warmed through.
Expert Tips for Perfect Keto Chicken Mushroom Casserole
- Use cooked chicken with good flavor: roasted or rotisserie chicken works best.
- Dry mushrooms well before sautéing so they brown instead of steaming. A hot pan helps.
- Don’t over-salt before baking. Cheese adds saltiness. Taste the mixture before adding extra salt.
- If you want a thicker sauce, simmer the cream and a small splash of chicken stock briefly on the stove to reduce it before mixing.
- For extra crisp top, broil the last 1–2 minutes—watch closely to avoid burning.
- Let the casserole rest 5 minutes after baking so it firms up and slices cleanly.
Delicious Variations
- Bacon & Onion: Add 4 slices of cooked, chopped bacon and ½ cup sautéed onion for smoky flavor.
- Spinach & Artichoke: Stir in 1 cup chopped fresh spinach and ½ cup chopped artichoke hearts for a green twist.
- Italian Style: Use mozzarella and Parmesan, add basil and oregano, and finish with a sprinkle of crushed red pepper.
- Mushroom Medley: Mix cremini, shiitake, and oyster mushrooms for richer depth.
- Lower Fat: Replace half the heavy cream with full-fat coconut milk for slightly different flavor and less dairy.
Frequently Asked Questions
Q: Can I use raw chicken instead of cooked chicken?
A: You can, but cook it first. If using raw pieces, pan-sear them until almost cooked through before mixing. Raw chicken will release extra liquid and change the baking time, so precooking gives the best result.
Q: Is this casserole freezer-friendly?
A: Yes. Cool fully and freeze in portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
Q: Can I swap heavy cream for sour cream or cream cheese?
A: You can substitute part of the heavy cream with cream cheese (softened) to keep it creamy and lower liquid. Sour cream works too but may thin more when heated. If you use substitutions, reduce added liquids.
Q: How can I make this lower in calories but still keto-friendly?
A: Use half-and-half instead of heavy cream (keeps carbs low but reduces fat), use part-skim mozzarella, and trim visible fat from chicken. Note: these swaps change texture and richness.
Q: Can I make this dairy-free?
A: Make it dairy-free by using full-fat canned coconut milk and a dairy-free shredded cheese alternative that melts well. Flavor will shift slightly, and the sauce will be less cheesy.
Q: Will this fit into a strict keto plan?
A: Yes. With roughly 4 g carbs per serving, it fits most keto macros. Keep portion sizes in mind and pair with low-carb sides.
Q: What cheese is best for melting?
A: Cheddar melts well and gives a sharp flavor. Mozzarella gives a milder, stretchier melt. A blend of both works nicely.
Conclusion
This Keto Chicken Mushroom Casserole is a quick, comforting, low-carb meal with creamy texture, savory mushrooms, and melty cheese. It works well for weeknight dinners, meal prep, or a simple family dinner. If you’d like a similar one-pan approach with helpful tips from another trusted source, check out this Keto Chicken Mushroom Casserole (One Pan) – Sugar-Free Mom: Keto Chicken Mushroom Casserole (One Pan) – Sugar-Free Mom. Give this recipe a try — it’s cozy, easy, and hits all the right savory notes.
Print
Keto Chicken Mushroom Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
A creamy and savory keto-friendly casserole featuring tender shredded chicken, mushrooms, and a rich cheesy sauce, perfect for low-carb weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a medium casserole dish with olive oil or nonstick spray. Shred the cooked chicken and slice the mushrooms.
- In a large mixing bowl, combine the shredded chicken, half of the shredded cheese, heavy cream, Italian seasoning (if using), salt, and pepper. Stir gently and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms. Sauté until mushrooms are tender and browned, about 5–7 minutes. Season with salt and pepper. Fold the sautéed mushrooms into the chicken and cream mixture.
- Transfer the mixture to the prepared casserole dish. Sprinkle the remaining cheese over the top. Bake for 25–30 minutes until bubbly and golden. Let rest for 5 minutes before garnishing with parsley and serving.
Notes
For extra crispy top, broil for the last 1–2 minutes, watching closely to avoid burning. Let the casserole rest 5 minutes to firm up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 550mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 100mg
