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Keto Chicken Mushroom Casserole Recipe

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3.8 from 3 reviews

This Keto Chicken Mushroom Casserole is a rich and creamy low-carb dish perfect for a hearty weeknight meal. Featuring tender shredded chicken layered with sautéed mushrooms, onions, and garlic, then baked in a luscious cream cheese and beef broth sauce, topped with melted mozzarella cheese. It’s delicious, comforting, and keto-friendly.

Ingredients

Chicken Mixture

  • 6 cups cooked shredded chicken

Sautéed Vegetables

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 small onion, sliced
  • 1 clove garlic, chopped
  • 12 oz white mushrooms, sliced

Sauce

  • 4 oz beef broth
  • 4 oz cream cheese, cut into cubes
  • 2 oz heavy cream
  • 1/2 tsp salt
  • 1/4 tsp pepper

Topping

  • 1 cup shredded mozzarella

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and grease a 9×13 inch casserole dish. Place the cooked shredded chicken evenly in the prepared dish to form the base of the casserole.
  2. Sauté Vegetables: In a large skillet, heat the butter and olive oil over medium heat until hot. Add the sliced onion and chopped garlic, cooking until the onion softens and becomes fragrant. Then add the sliced mushrooms and continue cooking until they are tender and most of their moisture has evaporated. Transfer this mushroom mixture over the chicken in the casserole dish, leaving any retained mushroom liquid in the skillet.
  3. Prepare Sauce: To the same skillet containing the mushroom liquid, add the beef broth and cream cheese cubes. Stir gently over medium heat until the cream cheese melts and the mixture becomes smooth. Add the heavy cream, salt, and pepper, stirring to incorporate. For a smoother consistency, use an immersion blender to puree the sauce lightly if desired.
  4. Combine and Top: Pour the creamy sauce evenly over the chicken and mushroom mixture in the casserole dish. Sprinkle the shredded mozzarella cheese evenly on top.
  5. Bake: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes, or until the casserole is heated through, bubbly, and the cheese on top is melted and lightly golden.

Notes

  • For extra flavor, use homemade beef broth or a low-sodium variety to control salt levels.
  • Feel free to swap mozzarella with a sharper cheese like cheddar for a different taste.
  • You can prepare the shredded chicken ahead of time to save on cooking time.
  • Use an immersion blender carefully to avoid over-pureeing; you want a creamy but slightly textured sauce.
  • This casserole reheats well and can be stored covered in the refrigerator for up to 3 days.

Find it online: https://bitezly.com/keto-chicken-mushroom-casserole-recipe/