Description
A deliciously satisfying keto casserole featuring succulent chicken, earthy mushrooms, and a creamy, cheesy sauce.
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 8 ounces mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for about 5-7 minutes until golden brown.
- Mix in the minced garlic and cook for another 1-2 minutes, stirring frequently.
- Combine the cooked chicken, sautéed mushrooms, heavy cream, dried thyme, oregano, salt, and pepper in a bowl. Stir until well integrated.
- Pour the mixture into a greased 9×13-inch casserole dish, spreading it evenly.
- Sprinkle the mozzarella and Parmesan cheese generously on top.
- Bake in your preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven, let it cool slightly, and garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: keto, chicken casserole, low-carb dinner, creamy mushroom chicken