When I first made this casserole, it came from one of those nights when I was trying to pull together something hearty from what I already had. A couple of mushrooms, some leftover chicken, and a craving for creamy comfort food came together in this rich, cheesy, low-carb dish. Every bite is warm, garlicky, and perfectly seasoned with thyme—a cozy meal that feels indulgent but stays keto-friendly. Keto Chicken And Mushroom Casserole Recipe

Why You’ll Love This Recipe

I love this recipe because it’s quick, satisfying, and completely adaptable. It’s one of those dinners that looks and tastes like I spent hours in the kitchen, but it actually comes together in under an hour. The creamy sauce, the golden cheese crust, and the juicy chicken make it feel like a true comfort classic. I also appreciate that I can easily customize it with different veggies or cheeses without losing the flavor or texture I crave.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 teaspoon thyme
2 cups cooked chicken, shredded or diced
2 cups sliced mushrooms
1 cup heavy cream
1 cup chicken broth
1/2 cup cream cheese, softened
2 cups shredded mozzarella cheese, divided
1/2 cup parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons olive oil (for cooking)
1/2 cup chopped spinach (optional)
1/4 teaspoon red pepper flakes (optional)

Directions

I preheat my oven to 375°F (190°C) and grease a casserole dish with a bit of olive oil.
I heat 2 tablespoons of olive oil in a skillet over medium heat and add 2 cups of sliced mushrooms. I sauté them for about 5–7 minutes until golden and tender, then add the 2 minced garlic cloves for the last minute of cooking. I set them aside once fragrant.
In a mixing bowl, I whisk together 1 cup of heavy cream, 1 cup of chicken broth, and 1/2 cup of softened cream cheese until the mixture is smooth and lump-free. Then I season it with 1 teaspoon of thyme, salt, and pepper.
I fold in 2 cups of shredded or diced cooked chicken and the sautéed mushrooms. If I’m adding spinach or red pepper flakes, I mix them in at this stage.
I pour the mixture into the prepared casserole dish and spread it evenly. Then I sprinkle 1 cup of shredded mozzarella cheese over the top.
In a small bowl, I combine the remaining 1 cup of mozzarella cheese with 1/2 cup of parmesan cheese and sprinkle it evenly over the casserole.
I bake it uncovered for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden on top.
Once baked, I let it rest for about 5 minutes before serving so it sets nicely.

Servings And Timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Oven temperature: 375°F (190°C)

Variations

Sometimes I like to replace the chicken with turkey for a simple switch-up. If I’m in the mood for a stronger cheese flavor, I use cheddar instead of mozzarella. For a lighter version, I substitute almond milk for heavy cream, though it creates a thinner sauce. Adding a small pinch of rosemary with the thyme also gives it a lovely herbal depth that I enjoy.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze portions for up to 2 months—though the sauce might separate slightly after thawing. To reheat, I bake it at 350°F (175°C) until warmed through or heat individual portions in the microwave in short bursts.

FAQs

Can I prep this casserole the night before?

Yes, I often assemble it in advance, cover it tightly, and refrigerate it overnight. When I’m ready to bake, I simply add an extra 5–7 minutes to the cooking time.

How do I make the cheese topping crispier?

I like to broil the casserole for 1–2 minutes at the end of baking, watching carefully until the top becomes golden and slightly crisp.

Can I use fresh herbs instead of dried thyme?

Definitely. I replace 1 teaspoon of dried thyme with 1 tablespoon of finely chopped fresh thyme—it gives a brighter, fresher flavor.

What can I serve with this casserole?

I usually serve it with roasted broccoli, a crisp green salad, or cauliflower mash for a full keto-friendly meal.

Can I make this dairy-free?

Yes, I replace the heavy cream with coconut cream and use dairy-free cream cheese and shredded cheese. The flavor remains rich, and the texture stays creamy.

Conclusion

This Keto Chicken and Mushroom Casserole is one of my favorite go-to meals when I want something filling, flavorful, and simple to prepare. It’s creamy, cheesy, and full of satisfying textures—all while keeping things low-carb. I love how it transforms a few basic ingredients into a dish that feels like pure comfort every single time.

Keto Chicken And Mushroom Casserole Recipe