This Keto Garlic Mushroom Chicken Casserole is the kind of warm, rich, and savory dinner that makes low-carb eating feel indulgent. Tender chicken, earthy mushrooms, and garlic-infused cream sauce come together in a bubbling, cheesy bake that’s as satisfying as it is simple.
Perfect for weeknight dinners, cozy meal prep, or feeding the whole family, this keto casserole is packed with protein, healthy fats, and full-bodied flavor—all without pasta, flour, or unnecessary carbs. You’ll love how quickly it comes together and how easily it fits into your low-carb or ketogenic lifestyle.
Ingredients Overview
Here’s what you’ll need to make this keto-friendly comfort dish, plus some substitutions and tips to keep it versatile and delicious.
Main Ingredients
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Chicken breast or thighs: Chicken breasts offer a leaner option, while thighs stay juicier and more flavorful. Cut into bite-sized pieces for faster cooking.
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Mushrooms: Cremini, baby bella, or white button mushrooms add a deep umami flavor and absorb the garlic cream sauce beautifully.
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Garlic (fresh, minced): Aromatic and essential. Don’t skimp here—it defines the entire flavor base.
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Butter or olive oil: Used for sautéing and flavor enrichment.
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Heavy cream: Forms the base of the keto-friendly sauce; rich and low in carbs.
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Cream cheese: Adds body and tang to the sauce without needing flour.
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Mozzarella cheese: For stretch and creaminess when baked.
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Parmesan cheese: Salty, nutty, and helps brown the top of the casserole.
Seasonings
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Salt & black pepper: Basic seasoning that balances the richness.
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Thyme: Pairs beautifully with mushrooms and chicken.
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Paprika (optional): Adds a subtle warmth and color.
Optional Add-Ins
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Spinach: Adds nutrients and color; stir into the sauce before baking.
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Crumbled bacon: For a smoky, salty kick.
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Cauliflower rice or steamed broccoli: To bulk up the casserole and make it a full meal.
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 375°F (190°C).
Grease a medium-sized casserole dish with butter or nonstick spray and set aside.
2. Cook the Chicken
In a large skillet over medium heat, add 1 tablespoon butter or oil. Season the chicken with salt, pepper, and paprika (if using), and sauté until golden brown and cooked through—about 5–6 minutes. Remove from pan and set aside.
3. Sauté the Mushrooms & Garlic
In the same skillet, add another tablespoon of butter. Add the sliced mushrooms and cook for 5–7 minutes until browned and their liquid has mostly evaporated.
Stir in the garlic and thyme, cooking for 30–60 seconds until fragrant.
4. Make the Cream Sauce
Lower the heat to medium-low. Add the cream cheese and stir until melted into the mushrooms.
Pour in the heavy cream and stir until smooth. Simmer gently for 2–3 minutes, then stir in ½ cup of the mozzarella and 2 tablespoons Parmesan cheese. Mix until melted and creamy.
Taste and adjust seasoning with more salt or pepper if needed.
5. Assemble the Casserole
Add the cooked chicken to the sauce and stir to combine. Optionally, stir in baby spinach or steamed broccoli at this stage.
Transfer the mixture to your greased casserole dish. Top with the remaining mozzarella and Parmesan cheese.
6. Bake Until Golden
Bake for 20–25 minutes, or until the top is bubbly and lightly browned. You can broil the last 1–2 minutes for extra golden cheese.
Let rest for 5 minutes before serving.
Tips, Variations & Substitutions
Cooking Tips
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Avoid watery mushrooms: Let them brown well before adding garlic or cream.
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Use a hot pan when searing the chicken to lock in juices.
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Let the casserole rest after baking to allow the sauce to thicken slightly.
Variations
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With cauliflower rice: Stir in cooked cauliflower rice for a filling, one-pan meal.
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With spinach or kale: Add greens for fiber and color—wilt into the sauce before baking.
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Add bacon or pancetta: Sauté until crispy and sprinkle over the top before baking.
Substitutions
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Dairy-free: Use coconut cream instead of heavy cream and dairy-free cream cheese and cheese alternatives.
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Herbs: Swap thyme for rosemary, Italian seasoning, or fresh parsley.
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Cheeses: Try Gruyère or cheddar for a different flavor profile.
Serving Ideas & Occasions
This casserole is:
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Perfect for weeknights: Quick to prep, family-friendly, and satisfying.
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Meal prep-friendly: Stores well and reheats like a dream.
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Great for potlucks: Travel-friendly and always a crowd-pleaser.
Pair it with:
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A fresh green salad with lemon vinaigrette
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Roasted asparagus or Brussels sprouts
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Garlic sautéed green beans
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Cauliflower mash for the ultimate comfort combo
Nutritional & Health Notes
This casserole is rich in protein and healthy fats, making it ideal for keto and low-carb diets.
Per serving (1 of 6):
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Calories: ~420
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Protein: ~35g
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Fat: ~30g
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Net Carbs: ~5g
It’s also:
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Gluten-free
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Grain-free
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Keto and low-carb approved
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High in calcium and potassium (thanks to the dairy and mushrooms)
To lower calories slightly, use chicken breast, light cream, or reduced-fat cream cheese.
FAQs
Q1: Can I make this ahead of time?
A1: Yes! Assemble the casserole, cover, and refrigerate up to 24 hours ahead. Bake when ready to eat, adding 5–10 minutes to the cook time.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warm.
Q3: Can I freeze it?
A3: Yes, though the texture may change slightly. Freeze in a freezer-safe dish before baking, then thaw overnight and bake as directed.
Q4: What mushrooms work best?
A4: Cremini (baby bella) and white button mushrooms work great. You can also use sliced portobello or a mix of wild mushrooms for more depth.
Q5: Can I use rotisserie chicken?
A5: Absolutely. Shred or chop and stir into the sauce before baking. It’s a great shortcut.
Q6: How can I make it spicier?
A6: Add red pepper flakes to the sauce, or a spoonful of Dijon mustard for a subtle kick.
Q7: Is this casserole good for keto meal prep?
A7: Yes! It reheats beautifully and holds up well in the fridge. Portion into containers for grab-and-go lunches.