This Keto Chicken Mushroom Casserole is a recipe for the whole family to enjoy. The creamy sauce paired with the tender chicken makes it a great recipe with minimal work. With only 4 net carbs per serving, it’s the perfect low-carb chicken comfort food recipe.
This delicious dish is something that my entire family loves to eat. I’ll make it quite often for busy weeknights, and I love having this option as a healthy meal. Not only is it an easy dinner, but it’s also a recipe with easy clean-up. This is because everything gets made in the same dish, making it a simple one-pot meal!
The steps for this chicken casserole recipe are listed below on the printable recipe card, along with the full list of ingredients. You’ll love the easy steps to make this ultimate weeknight dinner! Everything you need can be found at the local grocery store, making your shopping trip a breeze!
Be sure to also try this Keto Chicken Cauliflower Casserole and this Keto Chicken Vegetable Casserole. Both are easy dinner recipes to whip up.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
Ingredients
- Cooked shredded chicken – You can use leftover cooked chicken breasts or even cooked rotisserie chicken.
- Butter – I use salted butter, but unsalted butter works fine, just add an extra pinch of salt.
- Olive oil – You can use any type of oil.
- Onion – I like to use white onion.
- Garlic clove – Gives a good fresh garlic flavor.
- White mushrooms – Baby Bella mushrooms would be great as well.
- Beef broth – This helps add flavor and thins out the cream sauce.
- Cream cheese – Cut this into cubes. It mixes in easiest at room temperature.
- Heavy cream – Adds a nice richness to the dish.
- Salt – For flavor. You can season to taste.
- Black pepper – For flavor.
- Shredded mozzarella – Mozzarella has a mild flavor so the flavor of the mushrooms stands out.
See recipe card for quantities.
How to Make Keto Chicken Mushroom Casserole
Preheat your oven to 400 degrees. Add the chicken into a prepared 9X13 casserole dish or baking dish.
Step One: Heat the oil and butter in a large skillet over medium until hot. Add the garlic and onions. Cook until they are softened.
Step Two: Add the mushrooms and cook until they are tender. Remove from the pan. (If there is any liquid in the pan, leave it in the skillet).
Step Three: Add the cream cheese and broth. Add the salt, pepper, and cream and stir until smooth.
Step Four: You can use an immersion blender as well to help make the sauce smooth. It can be hard to completely mix in the cream cheese.
Step Five: Top the chicken in the dish with the garlic, onion, and mushroom.
Step Six: Top with the sauce. Try to add it as evenly as possible.
Step Seven: Add the cheese. Put the dish in the oven and bake for 20-25 minutes or until it is bubbling.
Step Eight: Serve and enjoy.
Top Tip💡
If the casserole sauce seems thin, it will thicken up as it cools. Just give it a little bit of time once it’s done baking, and it should set.
Substitutions
- Chicken – You can use skinless chicken thighs, chicken tenderloin, and any other type of chicken for this easy keto meal. If you want to use raw chicken simply par-cook it until it is about 140 in the casserole dish, drain the cooking liquid, and then top it with the vegetables, sauce, and cheese. Finish cooking until it reaches 160.
- Mushrooms – Fresh mushrooms offer the best taste for this dish, but canned mushrooms would work as well in a pinch.
Variations
- Cheese – Using parmesan cheese in this casserole dish is a great variation to try. You can also use any other type of shredded cheese for this keto chicken casserole. You can never go wrong with cheese!
- Chicken stock – This can be used in place of the beef broth.
- Spices – Add fresh herbs. I like to sprinkle a bit of fresh thyme on top. You can also boost the onion and garlic flavor by adding garlic powder or onion powder.
See this Salsa Chicken Casserole Recipe for a spicy flavor addition!
Equipment
Low-carb casseroles like this are easy to make – and all you need to have is a frying pan, baking dish, and measuring cups.
Storage
This creamy mushroom chicken casserole dish makes a large serving, so there’s a chance you’ll have leftovers! Let the mixture cool to room temperature, and then store it in an airtight container. For the best results, eat within 2-3 days.
You can also freeze this. Simply add the leftovers to a freezer-safe container and keep it stored in the freezer. Move it to the fridge to thaw, then reheat and eat.
Common Questions
You can serve it with cauliflower rice, a salad, green vegetables or let the casserole be a complete meal. Another really good low carb side dish would be zucchini noodles!
Diced onions, shredded cheese, and sour cream are my go-to toppings.
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Keto Chicken Mushroom Casserole
Your whole family will love this Keto Chicken Mushroom Casserole. Only 4 net carbs per serving in this low-carb comfort food recipe!
Casserole
- 6 cups cooked shredded chicken
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 small onion sliced
- 1 clove garlic chopped
- 12 oz white mushrooms sliced
- 4 oz beef broth
- 4 oz cream cheese cut into cubes
- 2 oz heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded mozzarella
-
Preheat oven to 400. Place the chicken in a greased 9×13 casserole dish.
-
Heat the butter and olive oil in a large skillet over medium heat until hot.
-
Add the onion and garlic and cook until softened. Next, add the mushrooms and cook until tender. Top the chicken in the casserole dish with the mushroom, onion, and garlic mixture. (If there is liquid from the mushrooms leave it in the skillet).
-
Add the broth and cream cheese to the skillet. Add the cream, salt, and pepper. Stir until smooth. It helps to puree with an immersion blender at this point. Pour over the chicken and mushrooms in the casserole dish.
-
Top with the cheese.
-
Bake for 20-25 minutes or until hot and bubbly.
To Store: Keep in an airtight container in the fridge for up to 4 days.
To Reheat: Place on a microwave-safe dish and heat for 1-3 minutes or until hot. It’s best to cover with a microwave before reheating so the sauce doesn’t splatter.
Serving: 1gCalories: 379.7Carbohydrates: 4.3gProtein: 39.5gFat: 22.4gSaturated Fat: 10.9gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 7.1gTrans Fat: 0.1gCholesterol: 145.5mgSodium: 635.3mgPotassium: 805.9mgFiber: 0.7gSugar: 2.6gVitamin A: 622.9IUVitamin C: 3.6mgCalcium: 132.5mgIron: 1mg
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!