Keto Garlic Mushroom Chicken Casserole Recipe is one of those cozy, comforting dishes that feels like a warm hug from your own kitchen. The marriage of tender chicken, earthy mushrooms, and rich, garlicky cream sauce creates a glorious, low-carb dinner that’s both satisfying and indulgent. I often turn to this recipe when I want something hearty after a busy day, but still want to keep things keto-friendly without sacrificing flavor. You’ll love how the creamy sauce clings to each bite, while the golden, bubbly cheese topping adds that irresistible crispy finish. Whether you're cooking for family or just treating yourself, this casserole hits all the right notes and comes together with minimal fuss.
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What Makes This So Good
This Keto Garlic Mushroom Chicken Casserole Recipe balances rich creaminess with fresh garlic and thyme, yielding a dish that’s both decadent and fresh. Every forkful brings out layers of flavor and texture, from the silky sauce to the tender chicken and mushrooms, finished with a golden cheesy crust.
- Big Flavor, Minimal Fuss: Quick skillet cooking of mushrooms and garlic wakes up bold flavors, while the cream cheese sauce comes together in minutes.
- Family-Friendly: Even picky eaters love the creamy, cheesy texture—plus it’s a great way to sneak in mushrooms without complaints.
- Simple Ingredients: No fancy or hard-to-find items—just staples you likely have in your fridge and pantry already.
- Works Any Night: Perfect for a cozy weeknight dinner or to prep ahead for easy reheating on busy days.
Ingredient Guide
Choosing and prepping your ingredients carefully will elevate your Keto Garlic Mushroom Chicken Casserole Recipe from good to absolutely crave-worthy. Here’s what to look for and why.
- Cooked chicken: I recommend shredded or diced chicken breast or thighs from leftover roast or grilled chicken—it’s tender and absorbs sauce beautifully.
- Sliced mushrooms: Cremini or white button mushrooms are perfect here—look for firm, unblemished caps for the best texture and flavor.
- Heavy cream & cream cheese: Use full-fat versions to ensure a rich, velvety sauce that’s naturally keto-friendly.
- Garlic: Fresh minced garlic packs the punch—no shortcuts here, as it creates the aromatic backbone of the casserole.
- Thyme: Fresh or dried thyme both work well; it adds just the right earthy note to balance the richness.
- Mozzarella cheese: Freshly shredded melts better and creates that beautifully bubbly golden top you’ll adore.
- Olive oil: Use a good-quality extra virgin olive oil when cooking the mushrooms and garlic to add a subtle depth of flavor.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Keto Garlic Mushroom Chicken Casserole Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 350°F (175°C) so it’s ready when you are. While it warms up, slice your mushrooms evenly—not too thick or thin—to ensure they cook through nicely. Mince your garlic finely; the aroma when it hits the pan is one of my favorite parts. If you’re working with leftover chicken, shred or dice it into bite-size pieces. Season lightly with salt and pepper now to layer flavors early on. Having everything prepped and within reach makes the cooking smooth and keeps you relaxed.
Step 2 — Cook with Confidence
Heat olive oil in a medium skillet over medium heat, then add the minced garlic and sliced mushrooms. You’ll notice the garlic quickly softens and releases a fragrant, slightly sweet aroma—this signals it’s time to stir in the mushrooms. Cook them until tender and golden edges start to form; this usually takes about 6-8 minutes. This step seals in flavor and keeps mushrooms from turning soggy later. Next, combine the heavy cream, cream cheese, thyme, salt, and pepper in a bowl until smooth. Stir the cooked chicken into the mushroom mixture, then pour that creamy sauce on top, mixing until everything’s coated evenly.
Step 3 — Finish & Serve
Transfer your combined mixture into a greased 9×9-inch baking dish, smoothing the surface. Sprinkle shredded mozzarella evenly across the top, covering every inch for that signature golden crust. Pop it into your preheated oven and bake for 25-30 minutes, until the cheese is melted, bubbly, and golden with crispy edges. When it’s done, let it rest for about 5 minutes—this helps the sauce settle so it won’t be runny when you serve. Then dig in, enjoying that creamy, garlicky chicken and mushroom goodness with every bite.
Extra Helpful Tips
Over the years, I’ve learned that patience and temperature control make all the difference in this Keto Garlic Mushroom Chicken Casserole Recipe. Be gentle when cooking mushrooms—they soak up liquid easily and can become mushy if overcooked. Also, fully melting the cream cheese into the sauce prevents lumps and gives you that wonderfully smooth texture I know you’ll appreciate.
- Watch for This Sign: Mushrooms should be golden and slightly crisp around the edges before adding chicken and sauce—this prevents a watery casserole.
- Temperature Trick: Use medium heat when sautéing mushrooms and garlic to caramelize flavors without burning the garlic.
- Prep-Ahead Option: Cook and shred the chicken a day before, and even combine the filling; just store it in the fridge so you can assemble quickly later.
- Avoid This Common Mistake: Don’t skip letting the casserole rest after baking, or the sauce may run off when cutting, making serving messy.
Serve & Enjoy
Easy Enhancements
To personalize your Keto Garlic Mushroom Chicken Casserole Recipe, try adding a sprinkle of grated Parmesan for a sharper cheese kick or scatter fresh chopped parsley or chives on top right before serving for a pop of freshness and color. A dash of smoked paprika mixed into the sauce adds a warm, smoky depth that I particularly enjoy on cooler evenings.
Tasty Pairings
This casserole shines alongside crisp, tangy green salads dressed with lemon vinaigrette or roasted low-carb veggies like asparagus or Brussels sprouts. If you want a beverage pairing, a glass of buttery Chardonnay or a sparkling water with a squeeze of lime really complements the creamy garlic flavors without overpowering them.
Quick Plating Tips
Serve this casserole straight from the dish for rustic charm, or plate it neatly by scooping portions over fresh baby spinach for added color. Garnish with a few thyme sprigs or a light drizzle of extra virgin olive oil for shine. A side of lemon wedges adds a bright zing and balances the richness beautifully.
Store, Freeze & Reheat
Fridge Storage
Keep leftovers in an airtight container in the fridge for up to 3-4 days. You’ll notice the casserole firms up as it cools but reheats beautifully, especially if you add a splash of cream or broth to loosen the sauce when warming.
Freezer Friendly?
This Keto Garlic Mushroom Chicken Casserole Recipe freezes well when stored in a tightly sealed container or freezer-safe bag. To avoid sogginess, freeze before baking or if frozen after baking, thaw overnight slowly in the fridge. Reheat gently in the oven to revive that crispy cheese topping.
Reheat Like New
Reheat gently in a 325°F oven for 15-20 minutes until warmed through, covering with foil to prevent over-browning if needed. If you’re in a rush, microwave in short bursts with a drizzle of cream or broth, stirring halfway to keep it creamy and prevent drying out. A quick sear in a nonstick skillet can help refresh the crisp edges too, if you’re feeling fancy.
Keto Garlic Mushroom Chicken Casserole Recipe FAQs
It’s best to use cooked chicken to ensure even cooking and prevent dryness. Using leftover cooked chicken or rotisserie chicken speeds up prep and keeps the casserole moist.
You can swap cream cheese with mascarpone or full-fat Greek yogurt, but the sauce may be less thick and rich. Adjust seasoning accordingly.
Absolutely! It holds up well in the fridge for several days and can be portioned for quick meals during the week. Just reheat gently to keep the creamy texture.
Yes! Low-carb veggies like spinach, zucchini, or broccoli blend nicely. Add them sautéed or steamed to avoid extra moisture that could thin the sauce.
Final Flavor Thoughts
There’s something so rewarding about making this Keto Garlic Mushroom Chicken Casserole Recipe—you end up with a savory, creamy dinner that feels special, yet is surprisingly simple. If you give it a try, I’d love to hear how you customized it or what sides you paired it with in the comments. And of course, a star rating always helps me know you enjoyed the deliciousness as much as I do. Next time, try swapping thyme for rosemary or adding a sprinkle of crushed red pepper flakes for a touch of heat. Have fun in your kitchen—this recipe is a great canvas for your creativity!
Print📖 Recipe
Keto Garlic Mushroom Chicken Casserole Recipe
A creamy, low-carb Keto Garlic Mushroom Chicken Casserole that combines tender cooked chicken, sautéed mushrooms, and a rich garlic cream sauce topped with melted mozzarella cheese. Perfect for a comforting, satisfying ketogenic meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Chicken
- 2 cups cooked chicken, shredded or diced
Mushroom and Garlic Mixture
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- Olive oil for cooking (about 1 tablespoon)
Cream Sauce
- 1 cup heavy cream
- ½ cup cream cheese, softened
- 1 teaspoon thyme
- Salt and pepper to taste
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté Garlic and Mushrooms: Heat olive oil in a skillet over medium heat. Add minced garlic and sliced mushrooms, sautéing until mushrooms are tender, about 5-7 minutes.
- Make Cream Sauce: In a mixing bowl, combine heavy cream, softened cream cheese, thyme, salt, and pepper. Whisk until the mixture is smooth and well blended.
- Combine Ingredients: Stir the cooked chicken into the sautéed mushroom and garlic mixture. Pour the cream sauce over the chicken and mushrooms, mixing well to evenly coat all ingredients.
- Assemble Casserole: Transfer the mixture to a greased 9×9-inch baking dish. Evenly sprinkle the shredded mozzarella cheese over the top.
- Bake: Bake in the preheated oven for 25-30 minutes or until the cheese is melted, bubbly, and golden on top.
- Cool and Serve: Allow the casserole to cool slightly before serving to let it set and enhance flavors.
Notes
- Use cooked chicken leftover from a roast or rotisserie chicken for convenience.
- Mushrooms can be any variety, such as cremini or white button mushrooms.
- For a stronger garlic flavor, add an extra clove of garlic.
- This casserole is suitable for a ketogenic diet due to its low-carb ingredients.
- Can be stored in the refrigerator for up to 3 days and reheated.
- Optional: add a pinch of red pepper flakes for some heat.
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