Ingredients
2 cups cooked chicken, shredded
2 cups mushrooms, sliced
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup cream cheese, softened
4 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh parsley for garnish
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large skillet, sauté the mushrooms in a little olive oil until they’re tender.
3. In a bowl, mix the heavy cream, chicken broth, cream cheese, minced garlic, onion powder, garlic powder, salt, and pepper until well combined.
4. In a large casserole dish, combine the shredded chicken and sautéed mushrooms.
5. Pour the cream mixture over the chicken and mushrooms, stirring to combine.
6. If using, sprinkle shredded cheese on top.
7. Bake for 25–30 minutes, or until bubbly and golden.
8. Garnish with fresh parsley before serving.
Notes
To save time, use rotisserie chicken or leftover cooked chicken.
Add chopped spinach or kale for an extra veggie boost.
This dish reheats well and can be stored in the refrigerator for up to 3 days.
Great served on its own or with a side of cauliflower rice or steamed broccoli for a complete keto meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg