If you’re looking for comfort food that fits perfectly into a low-carb lifestyle, this Keto Creamy Chicken and Mushroom Casserole Recipe is an absolute winner. It’s creamy, rich, and packed with tender chicken and earthy mushrooms—all baked to golden bubbly perfection. Perfect for cozy dinners or meal prep when you want something hearty without the carbs.
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Why You’ll Love This Keto Creamy Chicken and Mushroom Casserole Recipe
This casserole strikes the perfect balance of decadence and simplicity. With a luscious sauce made from cream, broth, and cream cheese, it clings beautifully to tender chicken and mushrooms for every bite. I love how it feels indulgent while still being totally keto-friendly—so it satisfies cravings without derailment. Plus, you probably have most of the ingredients in your fridge already, which makes it a great go-to whether you’re making dinner after work or prepping meals for the week.
- Texture you want: Creamy sauce with tender chicken and perfectly softened mushrooms.
- Flavor that pops: Garlicky, thyme-infused richness balanced with melty mozzarella.
- Everyday ingredients: Common keto staples with easy swaps for what’s on hand.
- Works for any night: Cozy dinners, batch cooking, or reheated lunches made simply satisfying.
Ingredient Spotlight
Every ingredient has a starring role in the success of this Keto Creamy Chicken and Mushroom Casserole Recipe. Picking fresh mushrooms and quality cream cheese makes all the difference, and you’ll notice how the thyme and garlic bring everything together into a harmonious, savory experience. Don’t be shy to experiment with mushroom varieties or robust cheeses for a personal twist!
- Chicken: Use cooked, shredded or diced—leftovers work wonderfully here.
- Mushrooms: Fresh, sliced cremini or button mushrooms provide earthiness and absorb the sauce beautifully.
- Cream cheese: Softened to mix easily, it’s the base for that signature creamy texture.
Seasonality & Sourcing
Mushrooms are surprisingly great year-round, but you’ll find the best flavors locally in fall and early winter. If you can, get organic or farm-fresh chicken for the richest taste and texture. Heavy cream and cream cheese are a pantry staple I always keep chilled, but choosing full-fat versions ensures the sauce reaches that silky keto-perfect consistency. I usually grab these ingredients at my local market or trusted online specialty stores if I can’t find fresh options nearby.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C). While it warms up, chop the garlic and slice the mushrooms—making sure to clean them gently with a damp cloth to avoid sogginess later. I like to soften the cream cheese a bit by leaving it out for a few minutes; it mixes more smoothly, avoiding lumps in your sauce. One thing I always warn friends about is not to overcrowd the pan when cooking mushrooms — giving them room keeps them nicely browned instead of stewy.
Step 2 — Cook & Build Flavor
Heat olive oil over medium heat, then toss in minced garlic and mushrooms. Sauté until mushrooms are tender and lightly golden, about 6–8 minutes. If the mushrooms release too much water, increase the heat slightly to evaporate excess moisture—otherwise, the casserole might turn watery. Next, mix together cream cheese, heavy cream, chicken broth, thyme, salt, and pepper until smooth. Stir in the cooked chicken and mushroom mixture until everything’s combined perfectly.
Step 3 — Finish & Rest
Pour the creamy chicken and mushroom mixture into a greased 9×9-inch baking dish, then sprinkle shredded mozzarella evenly on top. Bake for 25-30 minutes until bubbly and the cheese is melted with those gorgeous toasty edges. It’s best to let the casserole rest for about 5-10 minutes before serving—this helps the sauce thicken slightly and flavors meld. Trust me, this step makes a big difference in the final texture and ease of slicing.
Troubleshooting Keto Creamy Chicken and Mushroom Casserole Recipe
If your casserole turns out a bit dry, try adding a splash more chicken broth before baking next time or cover it loosely with foil to retain moisture. Bland flavor? Don’t hesitate to boost garlic, thyme, or sprinkle a pinch more salt—seasoning can always be adjusted before baking. If your mushrooms get soggy, always use fresh, dry mushrooms and sauté over medium-high heat to quickly evaporate moisture. These small tweaks ensure your casserole stays rich, flavorful, and texturally perfect every time.
Pro Tips
I’ve learned that balancing heat and timing during the mushroom sauté really defines the final dish. Also, don’t rush resting the casserole—it's the secret to a luscious, manageable texture. If you want to save time, prep the sauce and chicken mixture a day ahead; the flavor only deepens. Lastly, avoid skipping the fresh garlic; it gives this casserole a bright lift that pre-minced alternatives can’t quite match.
- Heat control: Medium heat for mushrooms to brown without steaming.
- Timing window: Bake for 25-30 min; don’t open oven early or cheese might not melt evenly.
- Make-ahead move: Assemble casserole the night before, then bake fresh for dinner.
- Avoid this pitfall: Using watery mushrooms—dry thoroughly before cooking.
Variations & Substitutions
If you want to switch things up, this Keto Creamy Chicken and Mushroom Casserole Recipe is wonderfully flexible. Swap mozzarella for sharp cheddar or Parmesan for a different cheese profile. Cauliflower florets or spinach stirred in can add some extra greens without bumping carbs much. For dairy-free options, substitute heavy cream and cream cheese with coconut cream and a vegan cream cheese—just expect a slight coconut undertone. The recipe adapts well without losing its comforting charm.
Great Debates
One classic debate I often encounter: butter or olive oil for sautéing mushrooms? Butter lends a rich, nutty flavor that deepens the casserole, but olive oil keeps it lighter with a clean finish. I usually pick olive oil for a crisp mushroom texture, but using butter occasionally makes the dish feel a bit more indulgent. Also, some prefer baking covered to keep moisture trapped; I like it uncovered for a slight crisp on top. It’s all about your preference and what you want the final texture to be.
Make-Ahead, Storage & Freezing
This casserole keeps beautifully in the fridge for 3-4 days in an airtight container—just reheat gently to avoid drying out the creamy sauce. To freeze, portion it into freezer-safe containers and label with date; it can last up to 3 months. Thaw overnight in the fridge before reheating in the oven or microwave. I recommend reheating covered briefly and then uncovering to refresh the cheese topping’s texture and keep everything tasting just like fresh.
Yield & Conversions
This recipe yields about 4 hearty servings, ideal for a family dinner or batch cooking. Scaling up is easy—just double all ingredients and use a larger baking dish (like 9x13 inches). For smaller portions, halve everything and bake in an 8x8-inch dish or individual ramekins. If you prefer metric, 2 cups chicken is roughly 280–300 grams, and 1 cup heavy cream equals about 240 ml.
Serving Ideas & Pairings
This casserole shines on its own but pairs beautifully with fresh, crisp greens like arugula tossed in lemon vinaigrette or steamed asparagus for extra veggies. If you want more texture contrast, sprinkle toasted almonds or crushed pork rinds on top just before serving. A light cucumber salad with a yogurt dressing also balances the richness perfectly. Keep sides simple to let this creamy, savory casserole stay center stage.
FAQs
Yes, but you’ll need to cook the chicken first in the skillet or bake it longer in the casserole to ensure it’s fully cooked. Using pre-cooked chicken saves time and ensures tender results.
Absolutely! It’s low in carbs and high in fats and protein, making it great for paleo or Atkins approaches, as long as you adjust cheeses and dairy to your preferences.
Definitely! Low-carb veggies like spinach, zucchini, or cauliflower can be added easily—just sauté or steam them lightly before mixing in to keep textures balanced.
Swap heavy cream for coconut cream and use a dairy-free cream cheese substitute. Use nutritional yeast or a vegan cheese alternative instead of mozzarella for a delicious dairy-free twist.
Notes, Tools & Special Equipment
You’ll want a 9×9-inch baking dish for even cooking and easy portioning. A good nonstick skillet helps with sautéing mushrooms without sticking or burning. A rubber spatula or whisk comes in handy for mixing the sauce until smooth. While not essential, I love using an instant-read thermometer to check chicken temperature when starting with raw meat—160°F (71°C) ensures juicy, safe chicken without drying it out. That’s the core gear that helps this Keto Creamy Chicken and Mushroom Casserole Recipe shine.
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Keto Creamy Chicken and Mushroom Casserole Recipe
This Keto Creamy Chicken and Mushroom Casserole is a rich and comforting low-carb dish featuring tender chicken, sautéed mushrooms, and a creamy sauce made from heavy cream, cream cheese, and chicken broth, all baked to perfection with melted mozzarella cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for cooking
Sauce Ingredients
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup cream cheese, softened
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to prepare it for baking the casserole.
- Sauté garlic and mushrooms. Heat olive oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender and fragrant.
- Prepare the creamy sauce. In a bowl, whisk together softened cream cheese, heavy cream, chicken broth, thyme, salt, and pepper until the mixture is smooth and well combined.
- Combine chicken and mushrooms. Add the cooked chicken and the sautéed mushroom and garlic mixture into the bowl with the sauce. Stir everything together thoroughly to coat the chicken evenly.
- Assemble the casserole. Pour the combined mixture into a greased 9×9-inch baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese over the top.
- Bake the casserole. Place the baking dish in the preheated oven and bake for 30 minutes until the casserole is bubbly and the cheese is melted and lightly golden.
- Cool before serving. Remove the casserole from the oven and allow it to cool slightly for 5 to 10 minutes to set before serving.
Notes
- For a lower fat option, substitute half-and-half for heavy cream.
- Ensure the cream cheese is softened to help it blend smoothly into the sauce.
- You can add other herbs like rosemary or parsley for additional flavor.
- Use cooked chicken leftovers or rotisserie chicken to save time.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
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