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.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Dish
Cuisine American
Servings 4 People
Calories 380 kcal
- 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
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.
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.