I love this recipe because it brings all the creamy, cheesy goodness of a comfort casserole without any of the heavy carbs. It’s simple to put together, reheats beautifully, and keeps me full and energized without the blood sugar spike. The mushrooms and garlic give it a deep, savory flavor, while the chicken and cheese make it extra hearty. It’s one of those meals that feels indulgent but still fits perfectly into a healthy routine.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded or diced 8 ounces mushrooms (button or cremini), sliced 4 cloves garlic, minced 1 cup heavy cream 1 cup shredded mozzarella cheese ½ cup grated Parmesan cheese 1 tablespoon olive oil 1 teaspoon dried thyme 1 teaspoon dried oregano Salt and pepper, to taste Fresh parsley, chopped (for garnish)
Directions
Preheat the Oven I preheat the oven to 375°F (190°C) to get that perfect golden top when it bakes.
Sauté the Mushrooms In a large skillet over medium heat, I heat the olive oil, then add the sliced mushrooms. I sauté them for about 5–7 minutes until golden and most of the moisture is cooked out.
Add Garlic I stir in the minced garlic and cook for another 1–2 minutes until fragrant, being careful not to let it burn.
Combine the Casserole Mixture In a mixing bowl, I combine the cooked chicken, mushroom and garlic mixture, heavy cream, thyme, oregano, salt, and pepper. I mix it all until it’s creamy and well combined.
Assemble I transfer the mixture into a greased 9×13-inch casserole dish and spread it evenly.
Add the Cheese I sprinkle the shredded mozzarella and Parmesan on top generously for a gooey, golden crust.
Bake I bake the casserole for 25–30 minutes until the cheese is bubbly and lightly browned. If I want a crispier top, I broil it for an extra 2–3 minutes at the end.
Garnish and Serve I let the casserole cool for a few minutes before sprinkling on chopped fresh parsley. Then it’s ready to serve hot and delicious.
Servings and Timing
This recipe makes 6 generous servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
It’s perfect for a cozy dinner and makes great leftovers for lunch the next day.
Variations
Cheese Swap – I mix it up with cheddar, gouda, or pepper jack for a different flavor profile.
Veggie Add-In – I sometimes toss in steamed spinach or sliced zucchini for added nutrients.
Herb Twist – Rosemary or basil gives a fresh change from thyme and oregano.
Protein Alternative – Shredded turkey, rotisserie chicken, or even cooked tofu works great in place of chicken.
Storage/Reheating
Fridge: I store leftovers in an airtight container in the fridge for up to 3 days. Reheat: I reheat single portions in the microwave or warm larger portions in the oven at 350°F until hot. Freezer: I let the casserole cool completely, then freeze it in portions or as a whole in a freezer-safe container. It keeps well for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use raw chicken instead of cooked?
Yes, I can cook diced chicken in the skillet before adding the mushrooms. Just make sure it’s fully cooked before assembling the casserole.
Is this casserole gluten-free?
Yes! There are no flour or wheat products, so it’s naturally gluten-free.
Can I use dairy-free alternatives?
Definitely. I use coconut cream or dairy-free sour cream instead of heavy cream, and swap in dairy-free cheese alternatives.
How do I thin the sauce if it’s too thick?
I add a splash of chicken broth or almond milk to reach my desired consistency before baking.
Can I prepare this casserole ahead of time?
Yes, I often assemble it earlier in the day and bake it fresh at dinner time. Just cover and refrigerate until I’m ready to bake.
Conclusion
This Keto Garlic Mushroom Chicken Casserole is everything I love in a low-carb meal—rich, flavorful, and incredibly comforting. It’s easy to make, even easier to customize, and perfect for anyone looking for a satisfying dinner that still supports their health goals. Whether it’s a weeknight dinner or weekend comfort meal, this dish is always a hit on my table.
