Keto Garlic Mushroom Chicken Casserole
A creamy, garlicky chicken casserole with mushrooms and cheese, perfect for low-carb diets, quick to prepare, and highly flavorful.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1.25 lb total) Use thighs if you prefer richer flavor.
- 8 oz mushrooms, sliced (cremini or button work well)
- 3-4 cloves garlic, minced
- 1 cup heavy cream Can swap for full-fat coconut cream for dairy-free.
- 1-1.5 cups shredded cheese (mozzarella for mild stretch, cheddar for sharper flavor)
- 1-2 tbsp olive oil (or butter for more flavor)
- Salt and freshly ground black pepper, to taste
- 1-2 tsp fresh or dried herbs: thyme or parsley Use 1 tbsp fresh or 1-2 tsp dried.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Add sliced mushrooms and minced garlic. Sauté until the mushrooms are deeply browned and most of their liquid has evaporated, about 6-8 minutes. Season lightly with salt and pepper.
- Season chicken breasts on both sides with salt and pepper, then place them in a shallow baking dish in a single layer.
- Spoon the sautéed mushrooms and garlic evenly over the chicken.
- In a bowl, whisk the heavy cream with your chosen herbs. Stir in most of the shredded cheese, reserving a little for the top. Pour this mixture over the chicken and mushrooms.
- Sprinkle the remaining cheese over the casserole.
Cooking
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly and slightly thickened.
- Let the dish rest for 5 minutes before serving to let the sauce settle.
Notes
To reheat, warm individual portions in the microwave for 1-2 minutes, or rewarm in a 350°F (175°C) oven covered with foil for 12-15 minutes. For freezing, cool completely and freeze in a freezer-safe container for up to 3 months.