Go Back
A bubbling golden brown chicken casserole with mushrooms and melted mozzarella cheese in a white baking dish.
Print Recipe

Keto Garlic Mushroom Chicken Casserole

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 510kcal

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.