Last Tuesday, I was rummaging through my fridge, desperate for a cozy dinner that wouldn’t derail my low-carb streak, when I spotted some leftover chicken and a pack of mushrooms on their last legs.
I tossed together this Chicken and Mushroom Casserole, and it was pure magic—creamy, cheesy, with a garlicky thyme kick that had my partner sneaking seconds before I could even plate it.
If you’re craving comfort without the carbs, let’s get this in the oven!
Why This Low-Carb Casserole Rocks
- Creamy, cheesy goodness with zero carbs sneaking in.
- Mushrooms and thyme for earthy, savory depth.
- Quick to prep with pantry-friendly ingredients.
- Perfect for keto diets or cozy family dinners.
Chicken and Mushroom Casserole Recipe
For this delicious casserole, you’ll need the following ingredients:
Ingredients
- 1 teaspoon thyme – Infuses earthy, herby warmth into the dish.
- 2 cups cooked chicken, shredded or diced – Adds hearty, protein-packed flavor.
- 2 cups sliced mushrooms – Brings meaty, umami richness to every bite.
- 1 cup heavy cream – Creates a luscious, velvety sauce base.
- 1 cup chicken broth – Thins the sauce with savory depth.
- 1/2 cup cream cheese, softened – Thickens the sauce with tangy creaminess.
- 2 cups shredded mozzarella cheese, divided – Melts into gooey, stretchy layers.
- 1/2 cup parmesan cheese – Adds sharp, nutty flavor to the top.
- 2 cloves garlic, minced – Layers in bold, aromatic savoriness.
- Salt & pepper to taste – Balances the flavors just right.
- Olive oil for cooking – Sautés the mushrooms to golden perfection.
Optional Add-Ons
- 1/2 cup chopped spinach – Mixes in vibrant color and extra nutrients.
- 1/4 tsp red pepper flakes – Sprinkles a subtle, spicy kick for heat lovers.
- 1/2 cup crumbled bacon – Adds smoky, crispy pops for extra indulgence.
Tools You’ll Need
- Skillet – Sautés mushrooms and garlic with ease.
- Casserole dish – Bakes it all into cheesy glory.
- Mixing bowl – Blends the creamy sauce smoothly.
- Spatula or spoon – Mixes and spreads everything evenly.
- Measuring cups – Keeps the cream and broth ratios spot-on.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and let it warm up—takes about 10 minutes while you prep. Grease a casserole dish with a dab of olive oil—ready for action.
Step 2: Sauté the Mushrooms
Heat 2 tbsp olive oil in a skillet over medium—add the 2 cups sliced mushrooms and cook for 5-7 minutes, stirring occasionally, ‘til golden and soft. Toss in the 2 minced garlic cloves for the last minute—smells amazing, set aside.
Step 3: Mix the Creamy Base
In a mixing bowl, whisk the 1 cup heavy cream, 1 cup chicken broth, and 1/2 cup softened cream cheese ‘til smooth—no lumps allowed. Add 1 tsp thyme, a pinch of salt, and pepper to taste—should look silky and smell herby.
Step 4: Combine Chicken and Sauce
Fold the 2 cups shredded or diced cooked chicken and sautéed mushrooms into the creamy base—stir gently with a spatula to coat everything evenly. Looks like a savory, creamy dream—ready for cheese.
Step 5: Layer the Casserole
Spread the chicken-mushroom mixture evenly into the greased casserole dish—sprinkle 1 cup of the 2 cups shredded mozzarella over the top. Should look like a cheesy blanket—almost there.
Step 6: Add the Cheese Topping
Mix the remaining 1 cup mozzarella with the 1/2 cup parmesan cheese—sprinkle it evenly over the casserole. This double-cheese top promises a golden, bubbly finish.
Step 7: Bake the Casserole
Pop the dish in the oven—bake uncovered for 25-30 minutes ‘til the cheese is melted, bubbly, and lightly golden. Check at 25 minutes—ovens vary, so watch for that perfect crust.
Step 8: Serve and Enjoy
Pull it out with oven mitts—let it sit 5 minutes to settle, then scoop it hot onto plates. Serve with a side salad or just dive in—low-carb comfort at its finest!
Storage and Serving
Store leftovers in an airtight container in the fridge for up to 4 days—freeze for up to 2 months, though the sauce may separate slightly. Serve warm—great as a main dish or paired with low-carb sides for a full meal.
Substitutes and Variations
- Swap chicken for turkey—similar lean protein vibe.
- Use cheddar for mozzarella—sharper cheese flavor.
- Try almond milk for cream—lighter but less rich.
- Add a pinch of rosemary—complements the thyme.
Nutritional Blueprint
| Nutrient | Per Serving (6 servings total) |
|---|---|
| Calories | 460 kcal |
| Fat | 38g |
| Protein | 28g |
| Total Carbs | 6g |
| Fiber | 1g |
| Net Carbs | 5g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with a side of roasted broccoli for crunchy contrast.
- Pair with a sparkling water with lime—light and refreshing.
- Add a side of cauliflower mash for keto comfort.
- Enjoy with a dry white wine—perfect dinner vibes.
Common Mistakes to Avoid
I’ve tripped up on these before, so here’s how to dodge them with some extra clarity:
- Using too much broth and ending up with a runny, soupy casserole – If you pour in more than 1 cup of chicken broth, the sauce becomes too thin and fails to set, leaving a watery mess; I’ve scooped out a soggy batch once—measure precisely to keep it creamy.
- Skipping the mushroom sauté and getting a bland, soggy texture – If you add raw mushrooms directly to the casserole, they release water during baking, diluting the sauce and lacking flavor; I’ve had a flavorless, mushy dish—sauté ‘til golden first.
- Adding cold cream cheese and ending with a lumpy sauce – If the cream cheese isn’t softened, it won’t blend smoothly with the cream and broth, leaving grainy bits that ruin the texture; I’ve stirred a chunky sauce before—let it sit at room temp for 20 minutes.
FAQs
Can I prep this casserole the night before?
Yes, assemble it, cover, and refrigerate—bake the next day, adding 5-7 minutes.
How do I make the cheese top crispier?
Broil for 1-2 minutes at the end—watch closely to avoid burning.
Can I use fresh herbs instead of dried thyme?
Sure, use 1 tbsp fresh thyme—chop finely for even flavor.
What Others Are Saying About the Recipe
- Mara: “Keto comfort food—cheese and mushrooms nailed it!”
- Jake: “So creamy and easy—weeknight lifesaver!”
- Tina: “Low-carb but feels indulgent—big win!”
Final Words
There you have it—my Low-Carb Chicken and Mushroom Casserole, the cozy, keto-friendly dish that turned a fridge raid into a dinner triumph. It’s cheesy, creamy, and simple enough to whip up while the week’s a blur. Hope it brings some warmth to your table—let me know if you give it a try. Now grab that chicken and get cooking—you’re in for a good one!