Name: Keto Garlic Mushroom Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Keto
Ingredients: 2 cups cooked chicken, shredded; 1 cup mushrooms, sliced; 1 cup heavy cream; 3 cloves garlic, minced; 1 cup shredded cheese (mozzarella or cheddar); 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried thyme; 1 teaspoon garlic powder

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Keto Garlic Mushroom Chicken Casserole is a cozy, low-carb one-dish meal that blends tender shredded chicken, earthy mushrooms, and a rich garlic-cream sauce into a family-friendly bake. If you love creamy garlic chicken dishes, you might also enjoy a close cousin in flavor like creamy garlic mushroom chicken thighs, which shares the same garlicky, mushroom-forward profile in a skillet-friendly format.

Why make this recipe

This casserole is the kind of recipe that balances comfort and convenience. It’s rich without heavy carbs, making it perfect for anyone following a keto or low-carb lifestyle. You can use leftover cooked chicken, which turns this into a quick weeknight solution. The ingredients are pantry-friendly and easy to swap, and the casserole reheats and freezes well — ideal for meal prep or batch cooking. Finally, the flavor is satisfying and familiar: garlic, thyme, and melty cheese tie the dish together, pleasing kids and adults alike.

How to make Keto Garlic Mushroom Chicken Casserole

This section walks you through the method step by step, with tips to help the cooking go smoothly. Read through once, gather your mise en place, and you’ll have dinner on the table with minimal stress.

Preheat your oven to 375°F (190°C). Grease a medium casserole dish with a little olive oil or nonstick spray so the bake won’t stick.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until they’re softened and their moisture has evaporated — about 6–8 minutes. Browning adds flavor, so let them get a little color.
Add the minced garlic and cook for an additional 1 minute, stirring constantly so the garlic doesn’t burn. You should smell a warm, aromatic garlic scent.
In a large bowl, combine the shredded cooked chicken, the cooked mushrooms and garlic, 1 cup heavy cream, 1 cup shredded cheese (mozzarella or cheddar), 1 teaspoon dried thyme, 1 teaspoon garlic powder, and salt and pepper to taste. Stir until everything is evenly coated. Taste and adjust seasonings if needed.
Pour the mixture into your greased casserole dish and spread it into an even layer. Sprinkle a little extra cheese on top if you like a golden crust.
Bake for 25–30 minutes or until the edges bubble and the top is golden and set. If the top browns too quickly, tent with foil toward the end of cooking.
Let the casserole cool slightly — 5–10 minutes — to firm up before scooping and serving.

Ingredients

2 cups cooked chicken, shredded
1 cup mushrooms, sliced
1 cup heavy cream
3 cloves garlic, minced
1 cup shredded cheese (mozzarella or cheddar)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon garlic powder

Ingredient notes and substitutions: If you don’t have leftover chicken, roast, bake, or poach a couple of boneless, skinless chicken breasts or thighs and shred them. For dairy-free or lower-fat variations, substitute the heavy cream with canned coconut cream (note: coconut adds a subtle sweetness and may change the flavor profile) or use a mixture of cream cheese and unsweetened almond milk for a thicker, tangier base. If you prefer more herb flavor, swap dried thyme for fresh thyme or add a pinch of rosemary. Because this is a family-friendly recipe, any pork-based ingredients (none are required here) should be swapped with smoked turkey or extra mushrooms if needed. If you want a slightly tangy lift without alcohol, a teaspoon of mild white wine vinegar or lemon juice added to the cream will brighten the sauce.

Directions

Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until tender.
Add minced garlic and cook for an additional 1 minute.
In a large bowl, combine the shredded chicken, cooked mushrooms, heavy cream, shredded cheese, thyme, garlic powder, salt, and pepper.
Pour the mixture into a greased casserole dish.
Bake for 25-30 minutes or until bubbling and golden on top.
Let cool slightly before serving.

Pro Tips for Success Keto Garlic Mushroom Chicken Casserole

Use room-temperature cream and cheese: Ingredients that aren’t ice-cold combine more smoothly and give you a silkier sauce.
Don’t overcrowd the pan when cooking mushrooms: If mushrooms are crowded, they steam instead of brown. Work in batches if necessary to get good caramelization.
Taste before baking: Because the casserole concentrates flavors as it bakes, season the mixture lightly then adjust after a quick taste. Add more salt, pepper, or thyme as needed.
Let it rest: Allowing the casserole to sit for 5–10 minutes after baking helps the sauce thicken and makes serving neater.
Use a mix of cheeses for depth: Combining mozzarella for meltiness with a sharper cheddar for flavor gives you the best texture and taste.
Avoid over-baking: Overcooking can dry the chicken and make the cream separate. Remove when it’s bubbly and the top is lightly golden.

Flavor Variations Keto Garlic Mushroom Chicken Casserole

Spinach and artichoke style: Stir in a cup of baby spinach (fresh) and 1/2 cup chopped artichoke hearts for a green boost and briny sweetness. This adds vitamins and a lovely color contrast.
Bacon-free “smoky” option: Add smoked paprika (1/2 teaspoon) and a few drops of liquid smoke if you want a smoky undertone without using pork. Or fold in finely diced smoked turkey for texture.
Cheesy herb deluxe: Replace the dried thyme with fresh chopped rosemary and parsley, and fold in 1/2 cup grated Parmesan for a richer, savory finish.
Spicy garlic mushroom chicken: Stir in 1/4–1/2 teaspoon red pepper flakes or a squirt of sriracha into the cream mixture for a gentle heat that balances the richness.
Mushroom medley: Use a mix of cremini, shiitake, and oyster mushrooms to add earthy complexity and a more gourmet feel.

Serving Suggestions Keto Garlic Mushroom Chicken Casserole

This casserole is hearty on its own, but pairing it with the right sides can make the meal feel complete and balanced.

Green salads: A crisp green salad with a lemon vinaigrette cuts through the richness of the casserole and adds freshness.
Roasted low-carb vegetables: Roast broccoli, Brussels sprouts, or asparagus with olive oil and lemon zest for bright, slightly charred sides.
Cauliflower mash: For an extra comforting plate, serve with cauliflower mash for a low-carb “mashed potato” feel that stays keto-friendly.
Pickled or fermented sides: The acidity of pickled cucumbers or sauerkraut offers a pleasant contrast to the creamy casserole.
Simple herbs on top: Sprinkle chopped parsley, chives, or a little dill right before serving to introduce color and a fresh aroma.

Storage and Freezing Instructions Keto Garlic Mushroom Chicken Casserole

Storing and freezing this casserole is straightforward, which makes it great for meal planning.

Refrigerator: Allow the casserole to cool to room temperature (no more than two hours), cover tightly with plastic wrap or transfer to an airtight container, and store in the fridge for up to 3–4 days. Reheat individual portions in the microwave for about 1–2 minutes, or reheat the whole dish in a 350°F oven until warmed through.
Freezing: To freeze, portion the cooled casserole into freezer-safe containers or wrap the entire dish tightly with plastic wrap and a layer of foil. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating tips: If thawed, reheat covered at 350°F until warmed through. Remove the lid or foil for the last 5–10 minutes to re-crisp the top. If the sauce seems dry after reheating, stir in a tablespoon or two of cream or chicken broth to revive creaminess.

Nutrition Facts (Per Serving)

These values are estimates for one serving based on four servings total. Actual nutrition will vary with products, brands, and portion sizes.

Calories: ~500 kcal per serving
Protein: ~30 g per serving
Carbs: ~4 g net carbs per serving
Fat: ~43 g per serving
Fiber: ~0.5 g per serving
Sodium: ~500–700 mg per serving (variable, depending on added salt and cheese choice)

These numbers keep this casserole comfortably within typical keto macros: high fat, moderate protein, and low carbs. If you reduce the cheese or cream, calories and fat will drop, but the texture will change.

FAQ About Keto Garlic Mushroom Chicken Casserole

Is this casserole truly keto-friendly?

Yes. The recipe is built around high-fat ingredients (heavy cream, cheese, olive oil) and low-carb components (chicken and mushrooms), yielding a low-carb, high-fat dish suitable for many keto meal plans. The carb count remains low — roughly 3–5 grams per serving — depending on the exact ingredients you choose. If you track net carbs closely, double-check the labels on your cream, cheese, and any packaged ingredients.

Can I use raw chicken instead of cooked?

You can, but adjust the method. If you start with raw cubed chicken, brown it in the skillet with a teaspoon of oil until mostly cooked through before combining with the other ingredients. Because raw chicken releases more moisture, you may need to increase the bake time by 10–15 minutes and ensure the internal temperature reaches 165°F. Using cooked leftover chicken keeps the recipe faster and more forgiving.

How can I make it lower in fat but still creamy?

To lower fat while keeping creaminess, swap half the heavy cream for full-fat Greek yogurt or a blend of cream cheese and unsweetened almond milk. Note that yogurt can curdle at high heat, so fold it in after removing the dish from the hot skillet or reduce oven temperature slightly. Another approach is to use a smaller quantity of heavy cream and add an extra egg or two beaten into the mixture to create a custard-like binder.

Can this recipe be made dairy-free?

Yes, with substitutions. Replace the heavy cream with full-fat canned coconut milk or coconut cream and use a dairy-free shredded cheese alternative that melts well. Keep in mind coconut will add a mild sweetness and coconut flavor, which may slightly change the profile of the dish. Taste and adjust seasonings accordingly.

What are good ways to add more veggies?

Stir in low-carb vegetables like chopped spinach, chopped zucchini, or thinly sliced bell peppers. Add hearty greens (kale or chard) briefly sautéed and drained to prevent adding extra moisture. If you add watery vegetables like zucchini, lightly salt and drain them before mixing into the casserole to avoid a soggy final dish.

Can I make this ahead of time for a potluck?

Yes. Assemble the casserole in a baking dish, cover, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the bake time if the casserole goes into the oven cold from the fridge. For longer storage, freeze the fully assembled or cooked casserole and thaw overnight before reheating at 350°F until heated through.

Final Thoughts

Keto Garlic Mushroom Chicken Casserole is a dependable, comforting dish that’s adaptable to busy weeknights and easy meal prep alike. It checks the boxes for flavor, ease, and keto-friendly nutrition while inviting experimentation through simple substitutions and mix-ins. Whether you’re cooking for a crowd or planning lunches for the week, this casserole offers warm, cheesy satisfaction with minimal fuss. Try it with a bright side salad or creamy cauliflower mash for a meal that feels indulgent but stays low-carb.

Keto Garlic Mushroom Chicken Casserole