When the air gets chilly, nothing beats a warm, bubbly casserole straight from the oven.
This Keto Garlic Mushroom Chicken Casserole is the ultimate winter comfort food.
It is rich, creamy, and keeps you full without all the heavy carbs.
Why You’ll Love This Recipe
This dish is a total winner for busy winter weeknights when you need warmth.
It packs a massive protein punch to keep your family satisfied and energized.
The combination of earthy mushrooms and garlic creates a restaurant-quality flavor at home.
You only need simple ingredients that are likely already in your kitchen right now.
Simple Cooking Method
Making this casserole is incredibly straightforward and perfect for beginner cooks.
You simply sear the chicken, whisk a quick sauce, and let the oven finish it.
The cream cheese melts into the broth to create a velvety smooth texture effortlessly.
Even if you are new to keto cooking, this recipe is virtually foolproof.
Ingredients You’ll Need
We use fresh mushrooms and bone broth for the deepest, most comforting flavor profile.
- 2 lbs Boneless Skinless Chicken Breasts, cut into 1-inch cubes
- 16 oz Cremini Mushrooms, sliced
- 5 cloves Garlic, minced
- 1/2 cup Heavy Whipping Cream
- 4 oz Full-Fat Cream Cheese, softened
- 1/2 cup Chicken Bone Broth
- 2 tbsp Unsalted Butter
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Dried Thyme
- 1/2 tsp Onion Powder
- 1/2 cup Grated Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 tsp Sea Salt
- 1/2 tsp Ground Black Pepper
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and onion powder; sear for 5-7 minutes until browned. Transfer chicken to the prepared baking dish.
- Melt butter in the same skillet. Add sliced mushrooms and sauté for 6-8 minutes until moisture evaporates and edges are golden brown.
- Add minced garlic and dried thyme to the skillet; cook for 60 seconds until fragrant.
- Reduce heat to medium. Pour in chicken bone broth and add cream cheese. Whisk constantly until the cream cheese is fully melted and the sauce is smooth.
- Stir in heavy whipping cream and simmer for 2-3 minutes until the sauce thickens slightly.
- Pour the mushroom cream sauce over the chicken in the baking dish and toss gently to ensure even coating.
- Sprinkle the grated parmesan and shredded mozzarella cheese evenly over the mixture.
- Bake for 20-25 minutes until the cheese is golden and the sauce is bubbling.
- Remove from oven and let rest for 5 minutes before serving to allow the sauce to thicken.
Best Ways to Enjoy It
Serve this warm dish over a bed of fluffy cauliflower rice for a full meal.
A side of roasted green beans or a crisp green salad balances the richness perfectly.
For a true comfort food experience, enjoy it in a shallow bowl with a spoon.
Set the table, light a candle, and enjoy this cozy dinner with your favorite people.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to four days.
This casserole actually tastes even better the next day as the flavors meld together.
To reheat, place a portion in the oven at 350°F for about 10 minutes.
You can also microwave it in 30-second intervals until hot and creamy again.
Tips for Best Results
- Don’t skip searing the chicken; it locks in the juices and adds vital flavor.
- Avoid crowding the mushrooms in the pan so they brown instead of steaming.
- Use full-fat cream cheese for the creamiest, most stable sauce results.
- Let the dish rest for five minutes before serving to let the sauce set.
- Add a pinch of red pepper flakes if you want a tiny bit of heat.
- Garnish with fresh parsley to add a bright, fresh pop of color.
Ways to Switch It Up
- Swap the chicken for turkey breast if you have leftovers from the holidays.
- Stir in two cups of fresh baby spinach before baking for extra greens.
- Top with crispy cooked bacon bits for a smoky, salty crunch.
- Use white button mushrooms if you cannot find cremini at your local store.
Common Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully and stay very juicy in this casserole. Just ensure they reach an internal temperature of 165°F.
Is this recipe freezer-friendly?
It is best enjoyed fresh because dairy-based sauces can sometimes separate when frozen. However, it will still taste delicious if you choose to freeze it.
I hope this creamy casserole brings a little extra warmth to your kitchen this week. It is the kind of meal that makes everyone feel right at home.
— Katie Wood
Ingredients
- 2 lbs Boneless Skinless Chicken Breasts, cut into 1-inch cubes
- 16 oz Cremini Mushrooms, sliced
- 5 cloves Garlic , minced
- 1/2 cup Heavy Whipping Cream
- 4 oz Full -Fat Cream Cheese, softened
- 1/2 cup Chicken Bone Broth
- 2 tbsp Unsalted Butter
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Dried Thyme
- 1/2 tsp Onion Powder
- 1/2 cup Grated Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 tsp Sea Salt
- 1/2 tsp Ground Black Pepper
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and onion powder; sear for 5-7 minutes until browned. Transfer chicken to the prepared baking dish.
- Melt butter in the same skillet. Add sliced mushrooms and sauté for 6-8 minutes until moisture evaporates and edges are golden brown.
- Add minced garlic and dried thyme to the skillet; cook for 60 seconds until fragrant.
- Reduce heat to medium. Pour in chicken bone broth and add cream cheese. Whisk constantly until the cream cheese is fully melted and the sauce is smooth.
- Stir in heavy whipping cream and simmer for 2-3 minutes until the sauce thickens slightly.
- Pour the mushroom cream sauce over the chicken in the baking dish and toss gently to ensure even coating.
- Sprinkle the grated parmesan and shredded mozzarella cheese evenly over the mixture.
- Bake for 20-25 minutes until the cheese is golden and the sauce is bubbling.
- Remove from oven and let rest for 5 minutes before serving to allow the sauce to thicken.
