Description
A comforting and creamy garlic mushroom chicken casserole that’s keto-friendly and easy to make.
Ingredients
Scale
- 1 tablespoon Olive Oil (or avocado oil)
- 8 ounces Sliced Mushrooms (fresh preferred)
- 4 cloves Minced Garlic (or 1/8 teaspoon garlic powder per clove)
- 3 cups Cooked Chicken (shredded or diced, rotisserie chicken recommended)
- 1 cup Heavy Cream (or coconut cream for a dairy-free option)
- 1 cup Shredded Mozzarella (or low-fat cheese)
- 1/2 cup Grated Parmesan (or nutritional yeast for a dairy-free substitute)
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced mushrooms to the skillet. Sauté them for about 5 minutes, or until they soften and release their moisture.
- Mix in the minced garlic and sauté for an additional minute.
- In a large mixing bowl, combine the cooked chicken, sautéed mushrooms and garlic, heavy cream, mozzarella cheese, and Parmesan cheese. Season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish and spread it evenly.
- Bake in the preheated oven for about 20 minutes, or until the top is golden and bubbly.
- After baking, let the casserole rest for about 5 minutes before serving.
Notes
Use fresh ingredients for the best flavor. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
Keywords: keto, casserole, comfort food, chicken, mushroom