Discover the ultimate Creamy Keto Chicken Mushroom Casserole, a fuss-free, deeply satisfying meal that perfectly fits your low-carb lifestyle. This recipe is your answer to a hearty, delicious dinner without the carb overload, proving that keto can be both easy and incredibly flavorful.
Key Ingredients for Creamy Keto Chicken Mushroom Casserole
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 oz cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup chicken broth (low sodium)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese (or a keto-friendly blend)
- Optional: Fresh parsley, chopped, for garnish
How to Make Creamy Keto Chicken Mushroom Casserole
This Creamy Keto Chicken Mushroom Casserole is a culinary dream for busy weeknights, offering a luscious, deeply savory experience with minimal effort. The rich, velvety sauce coats tender chicken and earthy mushrooms beautifully, creating a comforting dish that truly shines in under 45 minutes, combining both preparation and cooking time.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- Sauté Aromatics and Mushrooms: In a large skillet or oven-safe pan over medium-high heat, melt 2 tablespoons of butter. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Chicken: Push the onion and mushroom mixture to one side of the skillet (or remove it temporarily to a plate if your skillet isn’t large enough). Add the remaining 2 tablespoons of butter to the cleared side of the skillet. Add the bite-sized chicken pieces. Season the chicken generously with salt, pepper, dried thyme, and dried rosemary. Cook the chicken, stirring occasionally, until it’s no longer pink and is mostly cooked through, about 6-8 minutes.
- Create the Creamy Sauce: If you removed the onion and mushroom mixture, return it to the skillet with the chicken. Reduce the heat to medium-low. Add the softened cream cheese to the skillet, breaking it up with your spoon. Stir until the cream cheese begins to melt and coat the chicken and vegetables. Gradually pour in the heavy cream and chicken broth, stirring constantly until the sauce is smooth and creamy. Let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly.
- Assemble and Bake: Taste the sauce and adjust seasoning with salt and pepper if needed. Pour the entire mixture into your prepared baking dish (if you didn’t use an oven-safe skillet). Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to further set. Garnish with fresh chopped parsley, if desired.
Why You’ll Love This Creamy Keto Chicken Mushroom Casserole
You’ll absolutely adore this Creamy Keto Chicken Mushroom Casserole because it delivers an unparalleled depth of flavor and comforting texture that’s both rich and satisfying. Unlike lighter keto meals, this casserole hugs you from the inside out with its velvety sauce and savory ingredients like plump mushrooms and tender chicken, making it feel like a true indulgence rather than a restrictive diet food. Plus, making this at home saves you money compared to dining out or purchasing pre-made keto meals, and the combination of creamy sauce, savory herbs, and melted cheese is simply irresistible.
This dish is a testament to how delicious and easy keto cooking can be, offering a hearty, home-cooked meal that will become a regular in your rotation. It’s the perfect example of how to create satisfying, low-carb versions of classic comfort foods that even non-keto eaters will rave about. Don’t just take our word for it – give this incredible Creamy Keto Chicken Mushroom Casserole a try and experience the magic for yourself!
Storing and Reheating Tips
Properly storing and reheating your Creamy Keto Chicken Mushroom Casserole ensures you can enjoy its deliciousness later.
- Refrigeration: Once cooled, transfer any leftover casserole to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Reheating:
- Oven: The best method for reheating is in the oven to maintain the creamy texture. Place individual portions or the entire dish in an oven-safe dish, cover loosely with foil, and bake at 325°F (160°C) for 15-20 minutes, or until heated through. Remove the foil for the last few minutes if you want to re-crisp the top.
- Microwave: For a quicker reheat, place a portion in a microwave-safe dish and heat on medium power in 30-60 second intervals, stirring in between, until warmed through. Be mindful that microwaving can sometimes alter the sauce’s texture slightly.
- Freezing: This casserole also freezes beautifully, making it a fantastic option for meal prepping.
- Preparation: Allow the casserole to cool completely. Portion it into freezer-safe containers or divide into individual serving sizes.
- Freezing: Seal the containers tightly to prevent freezer burn. Label them with the date. Frozen casserole will maintain best quality for up to 2-3 months.
- Thawing and Reheating: Thaw frozen casserole overnight in the refrigerator. Then, reheat using the oven or microwave methods described above.
Final Thoughts
This Creamy Keto Chicken Mushroom Casserole is a wonderfully comforting and flavorful dish that proves healthy eating doesn’t mean sacrificing taste. Give it a try for a satisfying meal that’s perfect for any occasion!
Creamy Keto Chicken Mushroom Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- In a large skillet or oven-safe pan over medium-high heat, melt 2 tablespoons of butter. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.4 tablespoons unsalted butter, 1 medium onion, 8 oz cremini mushrooms, 2 cloves garlic
- Push the onion and mushroom mixture to one side of the skillet (or remove it temporarily to a plate if your skillet isn’t large enough). Add the remaining 2 tablespoons of butter to the cleared side of the skillet. Add the bite-sized chicken pieces. Season the chicken generously with salt, pepper, dried thyme, and dried rosemary. Cook the chicken, stirring occasionally, until it’s no longer pink and is mostly cooked through, about 6-8 minutes.4 tablespoons unsalted butter, 1.5 lbs boneless, skinless chicken breasts or thighs, to taste salt, to taste freshly ground black pepper, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary
- If you removed the onion and mushroom mixture, return it to the skillet with the chicken. Reduce the heat to medium-low. Add the softened cream cheese to the skillet, breaking it up with your spoon. Stir until the cream cheese begins to melt and coat the chicken and vegetables. Gradually pour in the heavy cream and chicken broth, stirring constantly until the sauce is smooth and creamy. Let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly.8 oz cream cheese, 1/2 cup heavy cream, 1/4 cup chicken broth
- Taste the sauce and adjust seasoning with salt and pepper if needed. Pour the entire mixture into your prepared baking dish (if you didn’t use an oven-safe skillet). Sprinkle the shredded cheddar cheese evenly over the top of the casserole.to taste salt, to taste freshly ground black pepper, 1 cup shredded cheddar cheese
- Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the casserole rest for 5-10 minutes before serving. This allows the sauce to further set. Garnish with fresh chopped parsley, if desired.optional fresh parsley