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Keto Garlic Mushroom Chicken Casserole

A rich and creamy low-carb casserole featuring tender chicken, browned mushrooms, and a garlic parmesan sauce, topped with bubbly mozzarella.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1.5 lbs chicken breast cubed
  • 8 oz cremini mushrooms sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
Cream Sauce
  • 4 cloves garlic minced
  • 4 oz cream cheese softened
  • 0.5 cup chicken broth
  • 0.5 cup heavy whipping cream
  • 0.5 cup parmesan cheese grated
Topping
  • 1 cup mozzarella cheese shredded
  • 1 tbsp fresh parsley chopped

Equipment

  • 9x13 Baking Dish
  • Large skillet
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
  2. Heat butter and oil in a skillet. Sauté mushrooms until browned. Remove and set aside.
  3. In the same skillet, cook chicken cubes until golden and mostly cooked through. Season with salt and pepper.
  4. Add minced garlic to the chicken and cook for 30 seconds.
  5. Reduce heat. Stir in cream cheese, heavy cream, and broth. Whisk until smooth.
  6. Stir in parmesan cheese and the cooked mushrooms.
  7. Pour mixture into the baking dish. Top with shredded mozzarella.
  8. Bake for 20-25 minutes until bubbly and golden brown.
  9. Garnish with parsley and serve warm.

Notes

Ensure mushrooms are browned well to prevent a watery sauce. Serve over cauliflower rice for a complete keto meal.