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- 2 cups cooked chicken, shredded or diced - 2 cups mushrooms, sliced (cremini or button) - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups fresh spinach, chopped - 1/4 teaspoon red pepper flakes (optional, for added spice) Each ingredient in this dish has great benefits. Chicken is a good source of protein. It helps build muscle and keeps you full. Mushrooms add flavor and are low in calories. They also contain vitamins and minerals. Garlic not only boosts taste but also supports your immune system. Heavy cream gives the casserole a rich texture without added carbs. Spinach is a superfood packed with iron and vitamins. Mozzarella and Parmesan cheese provide calcium and taste, while thyme adds a lovely herb flavor. Red pepper flakes can give it a spicy kick if you like heat. You can swap ingredients to fit your diet. If you need a dairy-free option, use coconut cream instead of heavy cream. For a vegan dish, replace chicken with chickpeas or tofu. Nutritional yeast can be a great cheese substitute for flavor. If you want to lower fat, try low-fat cheese or yogurt. Always adjust based on what you like and what you can eat. This makes the casserole more personal and enjoyable! {{ingredient_image_1}} First, gather all your ingredients. You need cooked chicken, mushrooms, garlic, and cheeses. Prepare your 9x13 inch baking dish. Grease it lightly with oil. Preheat your oven to 375°F (190°C). This step is key for a perfect bake. Next, slice the mushrooms. I like to use cremini or button mushrooms. They add great flavor. Then, mince the garlic. You can use fresh or jarred garlic. Fresh garlic packs more punch. Heat a large skillet over medium heat. Add one tablespoon of olive oil. Once hot, add the sliced mushrooms. Sauté them until golden brown. This takes about 5-7 minutes. Stir often to avoid burning. When the mushrooms are done, add the minced garlic. Cook for 1-2 minutes. You want the garlic fragrant but not burnt. Then, combine the cooked chicken, sautéed mushrooms, garlic, chopped spinach, thyme, salt, black pepper, and red pepper flakes in a large bowl. Mix all the ingredients well. In another bowl, whisk the heavy cream with half the mozzarella and Parmesan cheese. This creates a smooth sauce. Pour this mixture over the chicken and veggies. Stir gently to coat everything evenly. Now, transfer the mixture to your greased baking dish. Top it with the remaining mozzarella and Parmesan. Spread the cheese evenly over the top. Bake the casserole in the preheated oven for 25-30 minutes. Watch for the cheese to melt and bubble. This shows it’s ready. Let it cool for a few minutes before serving. Cooling helps the flavors blend well. Enjoy your keto garlic mushroom chicken casserole! To make your casserole shine, follow a few simple tips. First, use fresh ingredients. Fresh mushrooms and spinach add great taste. Next, sauté the mushrooms until they are golden brown. This step builds a rich flavor base. When mixing the chicken and veggies, fold them gently. This keeps the chicken pieces whole and makes it look nice. Finally, let the casserole rest after baking. This helps the flavors meld and makes serving easier. A few common mistakes can ruin your casserole. One mistake is overcooking the mushrooms. If they cook too long, they can get soggy. Another issue is using low-quality cheese. Cheap cheese may not melt well or taste good. Also, do not skip the thyme. This herb brings a lovely aroma and taste to your dish. Lastly, avoid rushing the cooling time. Cutting too soon can cause a messy presentation. To boost the flavor, think outside the box. You can add different herbs like basil or oregano. A splash of lemon juice brightens the dish too. For some heat, mix in more red pepper flakes or use a pinch of cayenne. If you love cheese, consider adding feta or goat cheese for a tangy twist. A sprinkle of fresh parsley or chives on top makes it look even better. With these tips, your Keto Garlic Mushroom Chicken Casserole will be tasty and impressive! Pro Tips Use Fresh Ingredients: Fresh mushrooms and spinach will enhance the flavor and texture of your casserole, making it more delicious. Customize Your Cheese: Feel free to mix different cheeses like cheddar or gouda for a unique flavor profile that suits your taste. Double the Recipe: This casserole freezes well, so consider making a double batch for quick weeknight dinners later on. Let It Rest: Allow the casserole to cool for a few minutes before serving to help it set and make it easier to serve. {{image_2}} You can change the flavors by swapping some ingredients in this dish. Try using different types of mushrooms, like shiitake or portobello, for a richer taste. You can also switch heavy cream with coconut cream for a hint of sweetness. If you like a kick, add a dash of your favorite hot sauce to the cream mixture. You can make this casserole vegetarian by omitting the chicken. Replace it with lentils or chickpeas for protein. For a dairy-free option, use cashew cream instead of heavy cream. Nutritional yeast adds a cheesy flavor without dairy and is great for vegans. To boost the nutrition, add more veggies. You can toss in broccoli or bell peppers for color and crunch. Chopped kale can also work well in this dish. For healthy fats, consider adding sliced avocado or nuts like walnuts on top before serving. These add-ons enhance both flavor and health benefits. To keep your Keto Garlic Mushroom Chicken Casserole fresh, store it in an airtight container. Let it cool to room temperature first. This helps prevent moisture buildup. You can store it for up to four days in the fridge. Always label your container with the date. This way, you know how long it’s been stored. You can also freeze this casserole for later use. First, allow it to cool completely. Then, cut it into portions for easy thawing. Wrap each portion in plastic wrap, then place it in a freezer-safe bag. Make sure to remove all air from the bag. It will last about three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. To reheat your casserole, you can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the casserole in a baking dish, cover it with foil, and heat for about 20 minutes. This keeps it moist. In the microwave, heat it in short intervals, stirring in between. Always check the center to ensure it’s hot throughout. Enjoy your meal! This dish has about 6 grams of carbs per serving. The main carbs come from the mushrooms and spinach. Since both are low in carbs, this casserole fits well in a keto diet. You can enjoy it without worry. Yes, you can use other cheeses. Cheddar, gouda, or even a mix can work well. These options can change the flavor a bit. Just make sure the cheese melts nicely. This keeps your casserole creamy and delicious. Leftovers will last about 3 to 4 days in the fridge. Store them in an airtight container. This keeps the flavors fresh. You can easily reheat the casserole in the oven or microwave. Just make sure it's heated through. Absolutely! This casserole is great for meal prep. You can make it ahead of time and store it. Just portion it out for easy meals during the week. It reheats well, making it a perfect option for busy days. In this blog post, we explored keto garlic mushroom chicken casserole, covering key ingredients and their benefits. You learned about preparation steps, cooking techniques, and tips to avoid mistakes. We also discussed variations for unique flavors and provided storage tips for leftovers. This dish is easy to make and versatile for any diet. Whether you're new to cooking or looking to enhance flavors, this casserole is a winner. Enjoy creating your own version!

Keto Garlic Mushroom Chicken Casserole

A delicious and creamy keto-friendly casserole featuring chicken, mushrooms, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Keto
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded or diced
  • 2 cups mushrooms, sliced (cremini or button)
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 cups fresh spinach, chopped
  • 0.25 teaspoon red pepper flakes (optional)

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 until they are golden brown, about 5-7 minutes.
  • Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
  • In a large mixing bowl, combine the cooked chicken, sautéed mushrooms and garlic, chopped spinach, thyme, salt, black pepper, and red pepper flakes (if using). Mix well to combine all ingredients.
  • In a separate bowl, whisk together the heavy cream, half of the mozzarella cheese, and half of the Parmesan cheese until smooth.
  • Pour the cream mixture over the chicken and mushroom mixture, stirring gently to ensure everything is evenly coated.
  • Transfer the mixture into a greased 9x13 inch baking dish.
  • Top with the remaining mozzarella and Parmesan cheese, spreading it evenly over the top.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  • Let it cool for a few minutes before serving, allowing the flavors to meld.

Notes

Serve in individual bowls, garnished with parsley or chives. Pair with avocado slices for a keto-friendly side.
Keyword casserole, cheese, chicken, keto, mushrooms