Keto Garlic Mushroom Chicken Casserole is the kind of comfort food that makes you forget you’re eating low-carb. There’s something special about creamy cheese melting into tender chicken while garlic and mushrooms fill your kitchen with the most inviting aroma.
I still remember my first attempt at creating a keto-friendly casserole on a cold Tuesday evening. My family had just started eating low-carb, and I was determined to prove that healthy eating didn’t mean giving up our favorite comfort foods. I stood at the stove, watching those mushrooms turn golden brown in olive oil, and the smell reminded me of Sunday dinners at Grandma’s farm. She’d always say that mushrooms needed patience and a hot pan to release their magic. When I pulled that bubbling, golden casserole from the oven that night, the way my family gathered around the table told me everything I needed to know. This Keto Garlic Mushroom Chicken Casserole has earned its place as our weeknight winner, and I know it’ll become yours too. Time to get our hands floury!
What Makes This Low-Carb Casserole So Special
In my years of adapting family recipes for healthier eating, this Keto Garlic Mushroom Chicken Casserole stands out for delivering all the comfort without the carbs.
- Ready in about 40 minutes from start to finish
- Naturally low-carb and keto-friendly with only wholesome ingredients
- Packed with 25-30g of protein per serving to keep you satisfied
- One-dish meal that bakes beautifully in a single casserole dish
- Creamy and comforting like traditional casseroles you grew up loving
- Naturally gluten-free without any special substitutions needed
Ingredient Spotlight
Cooked chicken forms the protein-rich foundation that soaks up all those wonderful garlic and cream flavors. I always use rotisserie chicken from the store to save time, though leftover roasted chicken works beautifully too.
Mushrooms bring deep, earthy flavor that becomes even richer when sautéed until golden. In my kitchen, I prefer cremini mushrooms for their slightly meatier texture, and I’ve learned that letting them brown without stirring creates the best flavor.
Fresh garlic adds aromatic depth that makes this Keto Garlic Mushroom Chicken Casserole truly special. I always use fresh minced garlic rather than jarred because the flavor difference is remarkable.
Heavy cream creates that luxurious, velvety texture that transforms simple ingredients into comfort food magic. The high fat content keeps you full longer, which is perfect for keto eating.
Mozzarella cheese melts into creamy strings that bind everything together while adding mild, comforting flavor. I shred my own cheese from a block because pre-shredded varieties often contain anti-caking agents that affect melting.
Parmesan cheese contributes sharp, savory notes and helps create that irresistible golden-brown top. Freshly grated Parmesan makes such a difference in both flavor and texture.
Olive oil carries the flavors throughout the dish while adding healthy fats that align perfectly with keto goals.
Dried thyme and oregano provide classic herb flavors that complement the mushrooms and garlic without overpowering the dish.
Betty’s Tested Technique
Step 1. Preheat your oven to 375°F so it’s ready when your casserole is assembled. I’ve learned that having the oven at the right temperature ensures even cooking and that perfect bubbly cheese top.
Step 2. In a large skillet over medium heat, add olive oil and wait until it shimmers slightly. Add your sliced mushrooms in a single layer and resist the urge to stir them for the first few minutes. Betty always starts by letting mushrooms develop that golden-brown color, which takes about 5-7 minutes and creates incredible depth of flavor.
Step 3. Once the mushrooms have released their moisture and turned golden, add the minced garlic to the skillet. Cook for just 1-2 minutes until fragrant, stirring constantly to avoid burning. Through trial and error, I learned that garlic needs less time than you think, and burnt garlic tastes bitter.
Step 4. In a large mixing bowl, combine your cooked chicken, the sautéed mushrooms and garlic, heavy cream, dried thyme, oregano, salt, and pepper. Mix everything until well combined, making sure the cream coats all the chicken pieces evenly.
Step 5. Transfer the mixture into a greased 9×13-inch casserole dish, using a spatula to spread it evenly across the bottom. I always grease my dish well to prevent sticking and make cleanup easier.
Step 6. Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the top of the chicken mixture. Betty’s tip is to cover every bit of the surface for that gorgeous golden crust.
Step 7. Place the casserole in your preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown on top. The key I discovered is watching for those lovely brown spots that indicate perfect doneness.
Step 8. Remove from the oven and let the Keto Garlic Mushroom Chicken Casserole cool for a few moments before serving. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Keeping This Casserole Fresh
I typically store leftover Keto Garlic Mushroom Chicken Casserole in an airtight container in the refrigerator, where it stays delicious for up to three days. The flavors meld together overnight, making the leftovers even more flavorful than the first serving.
For longer storage, let the casserole cool completely before transferring it to a freezer-safe container. Betty’s freezing method works well because this casserole holds up beautifully in the freezer for up to three months without losing its creamy texture.
For the best texture, I reheat portions in the oven at 350°F until warmed through, adding a splash of cream if it seems dry. The microwave works for quick reheating, but I find the oven preserves that wonderful creamy consistency better.
Perfect Partners for This Casserole
- Steamed broccoli provides a fresh, green contrast that balances the richness of this creamy mushroom chicken casserole perfectly
- Roasted green beans offer a slightly charred flavor and crispy texture that complements the creamy casserole beautifully
- Garlic butter chicken with vegetables makes a wonderful pairing when you want to serve this casserole family-style with other low-carb options
- Cauliflower rice keeps the meal keto-friendly while adding substance that soaks up the delicious sauce
- Simple mixed greens salad with lemon vinaigrette cuts through the richness and adds fresh, bright flavors to your plate
FAQs
I recommend cooking diced chicken in the skillet first before combining it with the other ingredients, this ensures the chicken is fully cooked and adds extra flavor to the dish.
To prevent this issue, make sure your mushrooms release all their moisture during sautéing and avoid adding extra liquid beyond what the recipe calls for.
Many home cooks find success with assembling the casserole up to 24 hours ahead, covering it tightly, and refrigerating until ready to bake.
Keto Garlic Mushroom Chicken Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, add olive oil. Once hot, add sliced mushrooms and sauté until golden brown and have released their moisture, about 5-7 minutes.
- Add minced garlic to skillet and cook for 1-2 minutes until fragrant, stirring to avoid burning.
- In a large mixing bowl, combine cooked chicken, sautéed mushrooms and garlic, heavy cream, dried thyme, oregano, salt, and pepper. Mix until well combined.
- Transfer mixture into a greased 9×13-inch casserole dish, spreading evenly across the bottom.
- Sprinkle shredded mozzarella and grated Parmesan cheese generously on top of chicken mixture.
- Place casserole in preheated oven and bake for 25-30 minutes, or until cheese is bubbly and golden brown.
- Remove from oven and let cool for a few moments. Garnish with freshly chopped parsley before serving.
