Keto Creamy Chicken and Mushroom Casserole

Keto Creamy Chicken and Mushroom Casserole

Are you looking for a comforting and keto-friendly dish to warm your soul? Look no further than this delectable Keto Creamy Chicken and Mushroom Casserole. Packed with rich flavors, this dish is sure to become a favorite in your low-carb recipe collection.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Difficulty: Easy
Course: Dinner
Cuisine: Keto, Low-Carb

kcal & Ingredients:

  • Calories: 400 per serving
  • Fat: 14g
  • Protein: 27g
  • Total Carbs: 5g
  • Net Carbs: 3g
  • Fiber: 1g
  • Sugar: 2g


  • 1 pound chicken tenderloin
  • ½ pound mushrooms thickly sliced
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 2 cloves garlic crushed
  • ¼ cup fresh parsley chopped
  • 2 tablespoon fresh thyme leaves
  • salt and pepper
  • ½ cup chicken stock
  • ½ cup heavy cream
  • ¼ cup sour cream


  • Heat half of the butter and half of the olive oil in a heavy skillet over medium high heat.
  • Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.
  • Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
  • Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
  • Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
  • Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes. or until internal temperature of the chicken is 165 degrees F.
  • Store, covered, in the refrigerator for up to 5 days.

Serve this Keto Creamy Chicken and Mushroom Casserole hot, and enjoy a hearty meal that’s both comforting and keto-friendly. If you’re interested in more keto recipes and personalized meal plans, check out these custom keto meal plans and the 28-day keto challenge.


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