Description
This Keto Chicken Mushroom Casserole is a creamy, comforting low-carb meal perfect for those following a ketogenic diet. It features tender shredded chicken combined with sautéed mushrooms, onions, and garlic in a rich cream cheese and beef broth sauce, topped with melted mozzarella cheese and baked to bubbly perfection.
Ingredients
Chicken
- 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 cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C). Grease a 9x13-inch casserole dish, then place the cooked shredded chicken evenly in the dish.
- Sauté the vegetables: Heat butter and olive oil in a large skillet over medium heat until hot. Add the sliced onion and chopped garlic, cooking until they soften and become fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and are tender. If any liquid accumulates from the mushrooms, leave it in the skillet to enhance the sauce.
- Assemble the vegetable mixture: Spoon the mushroom, onion, and garlic mixture evenly over the shredded chicken in the casserole dish.
- Prepare the creamy sauce: To the skillet with the mushroom liquid, add beef broth and cream cheese cubes. Stir gently until the cream cheese melts, then add heavy cream, salt, and pepper. For a smoother texture, use an immersion blender to puree the sauce until smooth.
- Combine and bake: Pour the creamy sauce evenly over the chicken and vegetable mixture in the casserole dish. Top with shredded mozzarella cheese. Bake in the preheated oven for 20-25 minutes, or until the casserole is hot and bubbly with the cheese melted and lightly golden.
Notes
- Using cooked shredded chicken saves time and makes this casserole quick to assemble.
- Pureeing the sauce with an immersion blender creates a smooth, velvety texture that coats the chicken and veggies perfectly.
- You can substitute chicken broth for beef broth if preferred, but beef broth adds a richer flavor.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make this dish dairy-free, use dairy-free cream cheese and cheese substitutes, though it will alter the texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
