Keto Casserole Recipe - Keto Creamy Chicken and Mushroom Casserole
This delicious Keto Creamy Chicken and Mushroom Casserole is a satisfying dish perfect for any weeknight meal. Packed with protein from chicken and rich flavors from mushrooms and creamy sauce, this casserole is low in carbs and high in taste.
Equipment
- 1 large skillet or frying pan
- 1 casserole dish (approximately 9x13 inches)
- 1 mixing bowl
- 1 oven
- 1 measuring cups and spoons
- 1 spoon or spatula
Ingredients
- 2 lbs boneless, skinless chicken breasts Cut into bite-sized pieces.
- 16 oz mushrooms Sliced.
- 1 cup heavy cream
- 1 cup shredded cheese Cheddar or mozzarella.
- ½ cup chicken broth
- ½ cup cream cheese Softened.
- 4 cloves garlic Minced.
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste na salt
- to taste na pepper
- 2 tablespoons olive oil
- na na fresh parsley Chopped, for garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and cook for about 5 minutes until they are browned and tender. Add the minced garlic and cook for an additional minute.
- In a mixing bowl, combine the heavy cream, chicken broth, cream cheese, thyme, and paprika. Stir until the mixture is well combined and smooth.
- In the casserole dish, combine the cooked chicken, sautéed mushrooms, and cheesy cream mixture. Stir to combine all ingredients and ensure everything is coated in the sauce.
- Top with the shredded cheese and spread it evenly over the top.
- Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown.
- Remove from the oven, let it rest for a few minutes, and garnish with freshly chopped parsley before serving.
Notes
You can substitute chicken breast with thigh for a richer flavor.
This recipe can be made ahead of time; just store the uncooked casserole in the refrigerator and bake when ready to serve.
For added flavor, consider adding spinach or broccoli to the casserole.