Keto Chicken and Mushroom Casserole
A creamy, low-carb casserole made with chicken, mushrooms, and cheddar cheese, perfect for busy weeknights and meal prep.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed (boneless, skinless)
- 8 oz mushrooms, sliced (white or cremini)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese sharp gives more flavor
- 1/2 cup chicken broth low-sodium preferred
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
Preparation
- Cube the chicken, slice the mushrooms, and mince the garlic.
- Pat the chicken dry to achieve a light brown if searing.
Cooking
- Place the cubed chicken and sliced mushrooms into the crockpot.
- Add the minced garlic, onion powder, salt, and pepper; toss to distribute seasonings.
- Pour the chicken broth and heavy cream over the chicken mixture. Stir gently to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours (chicken should reach 165°F).
- 30 minutes before serving, sprinkle shredded cheddar over the top and stir until melted and incorporated.
- Taste and adjust seasoning, then garnish with fresh parsley before serving.
Notes
For a lighter version, consider pairing with cauliflower mash, riced cauliflower, or a crisp salad. It can be stored in the refrigerator for up to 3–4 days or frozen for 2 months.