Before you jump to the recipe card, see a shot of the ingredients first, and make a visual note of what you might need for this keto chicken mushroom casserole.
See What You Need For This Recipe
You know that moment when your stomach growls so loudly it could wake the neighbors? That’s how this keto chicken mushroom casserole recipe was born. I was standing in my kitchen, surrounded by ingredients, on a mission to create something warm and comforting for the entire family.
My Ukrainian grandmother always said, “Sour cream is good in everything.” She was right! She taught me that mushrooms and sour cream are a match made in heaven. The tang of sour cream adds a unique flavor that regular cream alone can’t match.
For this keto chicken mushroom casserole, I used chicken thigh fillets, ensuring they stay moist and flavorful throughout.
Click image to enlarge.
Here’s What You Will Need To Get For This Keto Casserole
Chicken thigh fillets (skinless, boneless, diced): I always use chicken thighs because they stay juicy and tender in the oven, unlike breast which can go a bit dry after baking.
Mushrooms (white button, sliced): These not only add a savory, earthy bite but they also release loads of natural moisture as they cook, which helps keep the whole casserole deliciously moist.
Onion (finely chopped): This adds gentle sweetness and depth to the base of the casserole.
Fresh spinach (roughly chopped, or frozen and drained): I love throwing in extra greens for colour and a nutrition boost. Spinach melts right in and bulks out the veggie content.
Garlic (minced): Just enough for a hint of savory warmth and that classic aroma.
- And now that we covered all the main ingredients, here’s what you need for some rich and delicious flavor.
Heavy cream: This forms the rich, silky base of the sauce, making everything feel extra special and comforting.
Sour cream: Not only does this give a lovely tang, but the acidity helps the chicken become even softer and balances all the creaminess.
Shredded mozzarella or pizza blend cheese: For that gooey, cheesy pull on top that’s honestly a bit pizza-like—who doesn’t love that?
Grated parmesan cheese: I add parmesan for a salty, sharp hit of flavor that really brings the whole thing together.
Olive oil or avocado oil: Used to sauté the veggies and start everything off with a bit of richness.
Italian seasoning: Adds some herby notes to brighten the dish.
Pink Himalayan salt or regular salt: For seasoning—makes everything just taste better.
Chicken stock or broth powder: I skip adding liquid stock since mushrooms release plenty of moisture as they cook. The powder gives all the savory flavor without making the casserole too watery.
Optional toppings: Crispy bacon bits for a crunchy, smoky finish, and a few fresh spinach leaves for that final touch of colour if I’m feeling fancy.
Now, You Can Jump to Recipe
How This Keto Chicken Mushroom Casserole is Different From Others
Many low-carb chicken casseroles turn out dry as they simply don’t have enough cream and cheese in it. The beauty of the keto diet is that we can afford a little extra good natural fats since we skip the carbs. We need the fat for ketosis, which means hello cream, sour cream, and gooey, melty, golden cheese sauce. Yum!
So I am quiet generous with the sauce in this casserole, particularly if you choose to use chicken breast. However, I do prefer to use skinless, boneless chicken thigh fillets, as they are much juicier and in case you cook the casserole a little too long, they are less likely to dry out.
Why You Should Eat Mushrooms Every Week
Mushrooms are sooooo good for you. You might not know it, but mushrooms are a secret superfood hiding in plain sight. They’re low in calories and fat, making them a guilt-free addition to your meals. Plus, they’re packed with vitamins, minerals, and antioxidants that can boost your health. Here’s a little hack: did you know that leaving mushrooms in the sun for just 15 minutes can increase their vitamin D content dramatically? It’s like giving them a sun-kissed boost!
Key Nutrients in Mushrooms
Vitamin D: Mushrooms exposed to UV light are an excellent source of vitamin D, crucial for bone health and immune function.
B Vitamins: Rich in B1, B2, B12, and B9 (folate), which support cell growth and formation.
Selenium: A powerful antioxidant that helps reduce cell damage.
Potassium: Helps lower blood pressure by reducing the negative impact of sodium.
Fiber: Promotes gut health and supports beneficial gut bacteria.
Health Benefits Backed by Research (The Nerdy Side Of Me)
Cancer Prevention: Studies suggest that eating just two medium-sized mushrooms daily may lower cancer risk by up to 45%.
Brain Health: Research in Singapore found that consuming more than two cups of mushrooms weekly was associated with a 50% lower risk of mild cognitive impairment (MCI), often a precursor to Alzheimer’s disease.
Heart Health: Shiitake mushrooms, in particular, contain compounds that help lower cholesterol levels.
Immune Support: The anti-inflammatory properties of mushrooms can boost immune system efficiency.
Weight Management: Long-term studies have shown that mushrooms, combined with exercise and lifestyle changes, can aid in weight loss.
Mushrooms also contain ergothioneine, an amino acid with antioxidant properties that may protect brain cells. While more research is needed, these findings highlight the potential cognitive benefits of including mushrooms in your diet.
Serving and Storing Your Keto Chicken Mushroom Casserole
Serve this creamy keto chicken mushroom casserole with cauliflower rice or zucchini noodles. Want to add some crunch? Sprinkle crispy bacon bits on top. It’s a great recipe for a healthy meal that the whole family will enjoy.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warm. For easy clean-up, use a cast-iron skillet or Instant Pot.
Meal Prep Tips
This casserole is a meal prepper’s dream. Divide into individual portions for easy grab-and-go lunches. It freezes well too – perfect for busy weeks ahead. You can also serve it with green beans for a well-rounded meal.
Keto Chicken Mushroom Casserole
Equipment
Ingredients
- 1.5 lb diced chicken thigh fillets skinless, boneless
- 18 oz mushrooms sliced white button mushrooms work well
- 1 large onion finely chopped
- 2 cups fresh spinach roughly chopped, or half the amount of frozen spinach (thawed out and water drained)
- 1 cup heavy cream
- 1 cup sour cream
- 1 cup of shredded mozzarella or pizza blend cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil or avocado oil
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tablespoon of pink Himalayan salt or regular salt
- Optional: crispy bacon bits for topping and a few extra fresh spinach leaves for decoration
Instructions
The Quick and Easy Way (when you are short on time):
- Mix all the creams and half of each cheese in a large mixing bowl together with herbs, seasoning, chicken stock powder, garlic, onion and spinach. Save the other half of the cheese for topping toward the end of baking.
- Add in diced chicken and chopped mushrooms to the creamy mixture. Mix really well unitl everything is coated with the sauce.
- Preheat your oven to 350°F (180°C).
- Transfer mixture to a casserole dish and bake for 20-25 minutes covered with foil.
- Take out, check if the chicken is almost cooked through by scooping a little bit out with a spoon. If it looks cooked then sprinckle the remaining cheeses evenly on top, and bake for another 10 minutes uncovered or until the top is golden color. If you are using fresh spinach add a few extra leaves together with the cheese for a nice look.
The Pre-Saute Way (if you have a bit more time, this way is better for flavor):
- Sauté the chicken with oil for about 5-7 minutes, on a separate sautéing pan on the stove top. If you have a large sauté pan that can be put in the oven after, use that, so you don't have to use an extra dish.
- Once the chicken is slightly golden, remove it from the pan to a separate bowl to rest. To the same sautéing pan (that already has oil and chicken juices in it) add the onions, Italian seasoning, and garlic. Sauté for about 5 minutes.
- Add in the mushrooms to the pan and sauté for about 5 minutes to get some of the moisture out. This will help prevent your casserole from being soggy.
- In a large mixing bowl mix up all the creams and half of the cheeses together with chicken stock powder and salt.
- Add your sauteed ingredients to this creamy mixture, and then add the chopped spinach. Mix everything really well.
- Transfer to the baking dish and cook for 20 minutes.
- Take out of the oven, top with remaining mozzarella and parmesan, add a few fresh spinach leaves for decoration on top of the cheese, and return to the oven. Bake for another 5-7 minutes or until the top is golden and leaves a wilted. (the spinach leaves are optional, if you are using frozen spinach in the recipe, don't worry about it).
- Remove from the oven and serve with some fresh herbs, If you have leftovers, cover the baking dish with foil or plastic once it's completely cool and refrigerate for up to 3 days. Or you can portion it out into smaller batches in meal prep air tight containers.
Pressure Cooker Method
- Use the sauté function to brown chicken, onions, and mushrooms in the same order as the instuctions above.
- Add remaining ingredients, mix well with wooden spoon, and cook on high pressure for 10 minutes. The cheese may not be as golden as the oven method, but it will melt nicely into the casserole dish and make it saucy.
- Quick release pressure and stir before serving.
Notes
Nutrition
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11 Responses
Can I use bone in chicken thighs if I brown them first?
Hi Terry, I haven’t tried it yet, but I can’t see why not. Only thing I would worry is that it could get a bit tricky to serve as the piece might be a bit big.
This really was so creamy and delicious. Your casserole collection is awesome. I want to try and make all of them.
So glad you love them, let me know how you go with the others.
Would love to. Have your recipes
Yum! So delicious, its becoming our family favourite.
It’s always good when everyone likes the same thing and you don’t have to cook separate dishes.
Yum, I love mushrooms and chicken turned out so moist.
Yes, I love that I can finally include chicken breast in my diet nowadays. I used to avoid it because I always thought it was so boring.
I made your chicken broccoli casserole before and it was great, so I am excited to try this. I love mushrooms.
Thank you Anne, glad to hear you are enjoying my casseroles, let me know how you go with this one.