why make this recipe
This casserole is quick, creamy, and low in carbs. It uses simple ingredients you may already have. You get a warm, cheesy meal with tender chicken and savory mushrooms. It fits a keto plan and works for weeknights or meal prep.
introduction
This Keto Garlic Mushroom Chicken Casserole blends garlic, mushrooms, and cream for a rich dish. If you like similar flavors, try the chicken thighs with creamy mushroom garlic sauce for another idea.
how to make Keto Garlic Mushroom Chicken Casserole
Follow easy steps and keep an eye on the oven. Sauté the mushrooms and garlic first to build flavor. Brown the chicken so it seals in juices. Mix cream and cheese to make a smooth sauce, then bake until the cheese bubbles. For a lighter, soup-style option, you can look at the garlic ginger chicken and mushroom noodle soup for more inspiration.
Ingredients :
- 1 lb chicken breast
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Directions :
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add sliced mushrooms and minced garlic, sautéing until mushrooms are tender.
- Season chicken breasts with salt, pepper, and Italian seasoning. Add to the skillet, cooking until browned on both sides.
- In a mixing bowl, combine heavy cream and half of the cheese. Pour the mixture over the chicken and mushrooms in the skillet.
- Top with the remaining cheese and transfer to the oven.
- Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly.
- Serve warm and enjoy your delicious casserole!
how to serve Keto Garlic Mushroom Chicken Casserole
Serve hot from the oven. This goes well with a simple green salad, steamed broccoli, or roasted asparagus. You can slice the chicken in the dish or plate whole breasts with sauce spooned on top.
how to store Keto Garlic Mushroom Chicken Casserole
Cool the casserole to room temperature before storing. Put in an airtight container and keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts. For longer storage, freeze portions for up to 2 months and thaw in the fridge before reheating.
tips to make Keto Garlic Mushroom Chicken Casserole
- Use room-temperature chicken so it cooks evenly.
- Do not overcrowd the skillet when browning chicken; cook in batches if needed.
- Use full-fat heavy cream for best texture.
- If you want a richer taste, add a splash of chicken broth before baking.
- For a cheesy twist, try a recipe like the mushroom gruyere chicken and rice casserole for different cheese ideas.
variation (if any)
- Add spinach or kale for more greens.
- Swap cheddar for mozzarella or Gruyère for a different flavor.
- Use bone-in thighs instead of breasts; increase bake time until cooked through.
FAQs
Q: Can I use frozen mushrooms?
A: Yes. Thaw and drain them first, then sauté to remove extra water.
Q: Can I make this dairy-free?
A: You can try a dairy-free cream and vegan cheese, but texture and flavor will change.
Q: How do I know the chicken is done?
A: The internal temperature should reach 165°F (74°C). The juices should run clear.
Q: Can I double the recipe?
A: Yes, use a larger baking dish and increase bake time slightly until chicken is done.
Conclusion
This casserole is easy, tasty, and keto-friendly. It makes a good weeknight dinner or a meal you can reheat later. For another take on a creamy low-carb chicken and mushroom bake, see Keto Chicken Mushroom Casserole – Creamy Low Carb Goodness!
Keto Garlic Mushroom Chicken Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add sliced mushrooms and minced garlic, sautéing until mushrooms are tender.
- Season chicken breasts with salt, pepper, and Italian seasoning. Add to the skillet, cooking until browned on both sides.
- In a mixing bowl, combine heavy cream and half of the cheese. Pour the mixture over the chicken and mushrooms in the skillet.
- Top with the remaining cheese and transfer to the oven.
- Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly.