Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 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
Notes
Properly storing and reheating your Creamy Keto Chicken Mushroom Casserole ensures you can enjoy its deliciousness later. Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in the oven at 325°F (160°C) or in the microwave. This casserole also freezes beautifully for meal prepping.
