Description
A rich, creamy, and low-carb Keto Garlic Mushroom Chicken Casserole — made with tender chicken, sautéed mushrooms, garlic, and a cheesy cream sauce baked to golden perfection. Perfect for cozy dinners without the carbs!
Ingredients
- 500g chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 250g mushrooms, sliced (white or cremini)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 190°C (375°F). Lightly grease a baking dish with butter or cooking spray.
- In a large skillet over medium heat, heat olive oil or butter. Add chicken pieces and season with salt, pepper, and paprika. Cook until lightly browned but not fully cooked through. Remove and set aside.
- In the same skillet, add a little more butter if needed, then sauté garlic for 30 seconds until fragrant.
- Add sliced mushrooms and cook for 4–5 minutes until softened and lightly browned.
- Pour in heavy cream and chicken broth, then stir in thyme and Parmesan cheese. Let simmer for 2–3 minutes until slightly thickened.
- Return the cooked chicken to the skillet and toss to coat evenly in the sauce.
- Transfer everything into the prepared baking dish. Top with shredded mozzarella cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and golden.
- Garnish with chopped parsley and serve warm with a side of cauliflower rice or a green salad.
Notes
- Use rotisserie chicken for a quick prep version.
- Substitute heavy cream with coconut cream for a dairy-free option.
- Can be stored in the refrigerator for up to 4 days or frozen for meal prep.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Keto / Low-Carb