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Here’s what you need for Keto Garlic Mushroom Chicken Casserole: - 2 cups cooked chicken, shredded - 2 cups mushrooms, sliced - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 1 cup spinach, chopped - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, for garnish This casserole is not just tasty; it’s also nutritious. Each serving packs a punch with protein and healthy fats. Here is a quick look at the nutritional breakdown: - Calories: Approximately 450 - Protein: 35g - Fat: 30g - Carbohydrates: 6g - Fiber: 2g This makes it perfect for a keto diet. For this recipe, I recommend using cooked chicken. You can use rotisserie chicken for ease, or bake your own chicken breast. Both options work well. You could also use thighs for more flavor and moisture. Just ensure your chicken is fully cooked and shredded for the best texture in the casserole. If you want to explore more about the recipe, check out the Full Recipe for detailed steps! First, gather your ingredients. For this dish, you need: - 2 cups cooked chicken, shredded - 2 cups mushrooms, sliced - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 1 cup spinach, chopped - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, for garnish Next, preheat your oven to 375°F (190°C). This ensures even cooking when you bake the casserole. In a large skillet, pour the olive oil and heat it over medium heat. Once hot, add the sliced mushrooms. Sauté them for about 5 minutes until they turn golden and brown. This step brings out their rich flavor. Now, add the minced garlic to the skillet. Cook it for 1-2 minutes until you can smell its aroma. Garlic adds a nice taste to the dish. Next, stir in the chopped spinach, dried thyme, paprika, salt, and pepper. Cook this mixture until the spinach wilts, which takes about 2 minutes. The colors will be vibrant and inviting. In a mixing bowl, combine the heavy cream, shredded mozzarella, and grated Parmesan cheese. Stir well until it forms a smooth mixture. In a large casserole dish, spread the cooked chicken evenly on the bottom. Pour the mushroom and spinach mixture over the chicken. Now, pour the cheese mixture on top. Make sure to spread it evenly so every bite is cheesy. Finally, bake the casserole in the preheated oven for 25-30 minutes. Look for a golden and bubbly top. Once it's done, take it out and let it sit for 5 minutes. This helps the flavors settle. Garnish with freshly chopped parsley before serving. This adds a lovely touch and color. Enjoy your Keto Garlic Mushroom Chicken Casserole! For the full recipe, check out the above details. To make your casserole shine, focus on these tips: - Use fresh mushrooms for a rich taste. - Sauté them until they are golden. This brings out their flavor. - Mix the cheeses well for a creamy texture. - Let the casserole sit after baking. This helps it set and makes serving easier. - Garnish with fresh parsley for a nice touch. Avoid these common pitfalls: - Don't skip the sauté step for mushrooms. This step adds depth to the dish. - Overcooking the casserole can make it dry. Keep an eye on the oven timer. - Forgetting to season can lead to bland flavors. A pinch of salt and pepper makes a big difference. - Using low-quality chicken may affect the dish's overall taste. Choose tender, juicy meat for the best results. Here are some must-have tools for this recipe: - A large skillet for sautéing. - A mixing bowl to combine your cheese and cream. - A casserole dish for baking. Choose one that holds at least 2 quarts. - A wooden spoon for easy mixing. - An oven mitt to protect your hands when removing the hot dish. For the Full Recipe, refer back to the ingredients and steps outlined. Happy cooking! {{image_2}} You can easily swap out some ingredients in this recipe. If you don’t have cooked chicken, use rotisserie chicken. It saves time and adds flavor. For the mushrooms, any type works. You can choose button, cremini, or even shiitake mushrooms. If you’re out of mozzarella, try cheddar or gouda for a new taste. If you want to make this dish even lower in carbs, you can replace the heavy cream with unsweetened almond milk. It cuts calories without losing creaminess. You can also add zucchini noodles instead of chicken. This adds a fresh crunch and keeps the meal light. For a dairy-free option, use cashew cream instead of cheese. To boost flavor, add a splash of white wine to the skillet when cooking the mushrooms. It adds depth and richness. You can also mix in some sun-dried tomatoes for a tangy twist. Fresh herbs like basil or oregano can brighten the dish. If you want some heat, sprinkle in red pepper flakes for a spicy kick. For the full recipe, check out the details provided earlier. Store your Keto Garlic Mushroom Chicken Casserole in an airtight container. This helps keep it fresh. Let the casserole cool down first. Then, put it in the fridge. It will last for about 3 to 4 days. When you want to reheat, you have a few options. You can use the oven or the microwave. If using the oven, set it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 15 to 20 minutes. If you're in a hurry, the microwave works too. Heat in short bursts of 1 to 2 minutes. Stir in between to ensure even heating. You can also freeze the casserole. First, let it cool completely. Then, wrap it tightly in plastic wrap and foil. This keeps out air and moisture. Label the container with the date. It can stay in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. This keeps the texture nice and creamy. For the full recipe, check out the details earlier in this article. Yes, you can make this dish ahead of time. Prepare the casserole up to the baking step. Cover it and store it in the fridge for up to 24 hours. When you are ready, just bake it as directed. This method saves time on busy days. Absolutely! This casserole is great for meal prep. You can portion it into individual servings. Store them in airtight containers. This way, you have tasty meals ready to go for the week. Just reheat in the oven or microwave before enjoying. Serve this casserole hot right from the oven. It looks great with a sprinkle of fresh parsley on top. You can also let it cool for a few minutes before serving. This helps the flavors settle. Use a spatula to scoop it onto plates. Some great side dishes include: - Steamed broccoli - Zucchini noodles - Salad with vinaigrette dressing - Cauliflower rice These options add freshness and balance to the meal. They keep the meal low-carb while adding more nutrition. For the full recipe, check out the details above. This blog post covered all you need for a delicious Keto Garlic Mushroom Chicken Casserole. You learned about key ingredients, proper cooking and baking methods, and smart storage tips. I shared useful tools and common mistakes to avoid. We also explored tasty variations to keep the dish exciting. As you try this recipe, remember to adjust it to your taste. Enjoy cooking and experimenting with flavors!

Keto Garlic Mushroom Chicken Casserole

Indulge in a delicious Keto Garlic Mushroom Chicken Casserole that’s perfect for a cozy night in! This creamy, cheesy dish combines tender chicken, sautéed mushrooms, fresh spinach, and a blend of flavorful cheeses, creating a savory delight the whole family will love. Ready in just 45 minutes, it's an easy weeknight meal. Click through to explore the full recipe and treat yourself to this mouthwatering comfort food!
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Ingredients
  

2 cups cooked chicken, shredded

2 cups mushrooms, sliced

4 cloves garlic, minced

1 cup heavy cream

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 cup spinach, chopped

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, for garnish

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 for about 5 minutes until browned.

      Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.

        Stir in the chopped spinach, dried thyme, paprika, salt, and pepper. Cook until the spinach is wilted, about 2 minutes.

          In a mixing bowl, combine the heavy cream, shredded mozzarella, and grated Parmesan cheese. Mix well.

            In a large casserole dish, spread the shredded chicken evenly on the bottom. Pour the mushroom and spinach mixture over the chicken.

              Pour the cheese mixture on top, spreading it out evenly to cover all the ingredients.

                Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

                  Remove the casserole from the oven and let it sit for 5 minutes before serving.

                    Garnish with freshly chopped parsley before serving for a pop of color.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4