Keto Chicken Mushroom Casserole

$- 2 cups cooked chicken, shredded - 1 cup mushrooms, sliced (button or cremini) - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1/2 cup cream cheese, softened - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon garlic powder - 1/2 teaspoon paprika - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) For this recipe, I like to use cooked chicken. You can use rotisserie chicken for ease. If you want a different flavor, try using turkey. For mushrooms, button or cremini work great. If you prefer, you can swap them for spinach or zucchini. Heavy cream adds richness, but you can use coconut cream for a dairy-free option. Cream cheese helps bind the dish. If you want to avoid dairy, try using cashew cream instead. This casserole serves four and is a keto-friendly dish. Each serving has about 450 calories. It contains around 30 grams of fat, 30 grams of protein, and only 5 grams of carbs. The low carb count makes it perfect for those on a keto diet. The high protein and fat content help keep you full. Enjoy this dish without guilt while sticking to your diet goals! {{ingredient_image_1}} Start by gathering your ingredients. You will need: - 2 cups cooked chicken, shredded - 1 cup mushrooms, sliced - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1/2 cup cream cheese, softened - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon garlic powder - 1/2 teaspoon paprika - Salt and pepper, to taste - Fresh parsley, chopped Next, preheat your oven to 375°F (190°C). This ensures your casserole cooks evenly. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms. Sauté the mushrooms for 5-7 minutes. They should turn golden and tender. Add 2 cloves of minced garlic to the skillet. Cook for one more minute. The garlic should smell great now. In a separate bowl, mix the heavy cream, cream cheese, onion powder, garlic powder, paprika, salt, and pepper. Stir until the mixture is smooth and creamy. Now, it's time to layer your casserole. In a large baking dish, spread the shredded chicken evenly at the bottom. Pour the cream mixture over the chicken. Make sure to cover it well. Then, add the sautéed mushrooms on top. Sprinkle 1 cup of shredded cheddar cheese evenly over the entire dish. This will create a delicious, cheesy crust. Place the casserole in the preheated oven. Bake for 25-30 minutes. You want the cheese to become bubbly and golden brown. Once done, carefully remove the casserole from the oven. Let it cool for a few minutes. This helps the dish set. Before serving, garnish it with freshly chopped parsley. This adds a nice touch and a hint of freshness. Enjoy your Keto Chicken Mushroom Casserole! To make the casserole creamy, use heavy cream and cream cheese. These ingredients blend well. Mix them until smooth before adding to the dish. It helps to warm the cream cheese slightly. This makes it easier to mix. You want a nice, thick sauce for the chicken and mushrooms. If the sauce seems too thick, add a bit of chicken broth. This keeps the flavors rich while adding moisture. When cooking mushrooms, heat the oil in a large skillet over medium heat. Add the sliced mushrooms after the oil is warm. This helps them brown nicely. Sauté for about 5-7 minutes until they turn golden. Be sure not to crowd the pan. This allows the mushrooms to cook evenly. Stir in garlic after the mushrooms are tender. This adds flavor without burning the garlic. To boost the flavor of your casserole, use spices like paprika and onion powder. These add depth to the dish. Fresh herbs, like parsley, can also enhance the taste. Add them right before serving for a fresh flavor burst. Experiment with different spices, such as thyme or oregano, for a unique twist. A squeeze of lemon juice can brighten the flavors, too. Pro Tips Use Leftover Chicken: This recipe is perfect for using up any leftover rotisserie chicken or cooked chicken breast. Cheese Variations: Feel free to experiment with different cheeses such as mozzarella or pepper jack for a unique flavor. Make Ahead: You can prepare the casserole in advance and store it in the refrigerator. Just bake it when you’re ready to serve! Garnishing: Fresh herbs like thyme or rosemary can enhance the flavor profile—don’t hesitate to add them as a garnish! {{image_2}} You can swap the chicken for other meats. Turkey works great in this dish. You can also try cooked beef or pork. If you want a plant-based option, use tofu or seitan. Each protein brings its own flavor. Adjust cooking times based on your choice. Cooked meat should always be tender and juicy for the best taste. Feel free to add more veggies for extra nutrients. Broccoli, spinach, or bell peppers all fit well. Simply chop them up and throw them in. I often add spinach as it wilts down nicely. This adds color and flavor without many carbs. Remember to sauté any firm veggies first. This ensures they cook through in the oven. This casserole is naturally gluten-free, which is great! Just check your cream and cheese brands. Some may add gluten or fillers. Use gluten-free alternatives if you want to be safe. You can also serve this dish with a side salad. This keeps everything light and fresh. Enjoying this meal without gluten is easy and tasty! To keep your Keto Chicken Mushroom Casserole fresh, store it in an airtight container. Make sure it cools down first. This helps avoid moisture build-up, which can make your dish soggy. You can keep it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. Reheating is simple. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil. Heat for about 20 minutes or until hot. If you’re using a microwave, heat it in 1-minute intervals. Stir between intervals for even heating. Freezing is a smart way to save this dish. Make sure to store it in a freezer-safe container. You can freeze the casserole for up to three months. When you’re ready to eat it, thaw it overnight in the fridge. Then, reheat it using the instructions above. This way, you can enjoy a tasty meal anytime! Yes, you can use fresh mushrooms. Fresh ones add great flavor. I prefer button or cremini mushrooms. They cook well and taste amazing. Sauté them in olive oil for about 5-7 minutes. This helps release their rich flavors and makes them tender. To make this dish dairy-free, swap the heavy cream and cream cheese. Use coconut cream instead of heavy cream. For cream cheese, try a dairy-free soft cheese. These swaps keep the casserole creamy and delicious. You can also use nutritional yeast for a cheesy flavor without dairy. The carb count for this casserole is low. It has about 5 grams of carbs per serving. This makes it a great option for a keto diet. Most carbs come from the mushrooms and cream. But with the right ingredients, you can keep it keto-friendly. In this post, we explored key ingredients, cooking steps, and useful tips for your casserole. I shared ways to achieve a creamy texture, improve flavors, and suggested variations for different diets. Proper storage and reheating methods ensure your dish stays fresh and delicious. Remember, cooking is fun! Feel free to experiment with ingredients and make this recipe your own. With these tools, you are ready to create a tasty casserole that everyone will enjoy.$

Keto Chicken Mushroom Casserole

A creamy and cheesy casserole featuring shredded chicken and sautéed mushrooms, perfect for a keto diet.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Keto

Servings 4

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup mushrooms, sliced
1 cup heavy cream
1 cup shredded cheddar cheese
0.5 cup cream cheese, softened
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
0.5 teaspoon paprika
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, until they are golden and tender.
Stir in the minced garlic and cook for an additional minute until fragrant.
In a mixing bowl, combine the heavy cream, cream cheese, onion powder, garlic powder, paprika, salt, and pepper. Mix well until smooth and creamy.
In a large casserole dish, layer the shredded chicken evenly at the bottom.
Pour the cream mixture over the chicken, then add the sautéed mushrooms on top.
Sprinkle the shredded cheddar cheese evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Notes

Garnish with fresh parsley for added flavor.

Keyword casserole, cheese, chicken, keto, mushroom