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
Scale
- 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