Keto Casserole Recipe - Keto Creamy Chicken and Mushroom Casserole
This Keto Creamy Chicken and Mushroom Casserole is a delicious, low-carb comfort dish that combines tender chicken, savory mushrooms, and a rich creamy sauce. Perfect for meal prep or a family dinner, this casserole is both satisfying and keto-friendly.
Equipment
- 1 oven-safe casserole dish
- 1 skillet
- 1 cutting board
- 1 mixing bowl
- 1 measuring cups and spoons
Ingredients
- 2 lbs boneless, skinless chicken breasts, diced
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup broccoli florets optional
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- fresh parsley for garnish optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and onion powder. Cook for about 5-7 minutes, or until the chicken is no longer pink. Remove from heat.
- In the same skillet, add the sliced mushrooms and cook until they are soft and their moisture has reduced, about 5 minutes.
- In a mixing bowl, combine the cooked chicken, mushrooms, heavy cream, and half of the shredded cheddar cheese. Stir until well combined. If using broccoli, mix it in as well.
- Transfer the mixture into an oven-safe casserole dish, spreading it evenly. Top with the remaining cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
Feel free to add other low-carb vegetables such as spinach or zucchini for extra nutrition.
This casserole can be stored in the refrigerator for up to 3 days.
If you like a crunchier topping, consider adding some crushed pork rinds or grated Parmesan cheese on top before baking.