Keto Chicken Mushroom Casserole

This content originally appeared on Sugar-Free Mom. Republished with permission.

If you’re a lover of tasty keto chicken recipes, you are going to enjoy this quick and easy chicken casserole recipe. The whole family will love this creamy chicken, even the picky ones! Creamy chicken and mushrooms go so well together. Add some fresh herbs and made in just one pan and you’ve got yourself a quick and easy keto meal for any busy weeknight made in 30 minutes.

We eat chicken a few times a week in our home, because it’s a cost-effective meal and there are so many varieties and options. Sometimes it can be boring if you constantly make the same recipes with chicken over and over again. So trying some new ideas will chicken will keep your family from complaining and this fantastic Keto Chicken Mushroom Casserole is going to be one of your favorites!


Keto Creamy Chicken and Mushroom Casserole

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Prepare your chicken with this recipe and you'll have a low-carb meal even the pickiest eater will find satisfying.
Course Main Dish
Cuisine American
Keyword Chicken, chicken casserole
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal


  • 1 pound chicken tenderloin
  • 1/2 pound mushrooms thickly sliced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves garlic crushed
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh thyme leaves
  • salt and pepper
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup sour cream


  • Heat half of the butter and half of the olive oil in a heavy skillet.
  • 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.
  • Store, covered, in the refrigerator for up to 5 days.


Net carbs: 4g


Calories: 400kcal | Carbohydrates: 5g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 242mg | Potassium: 693mg | Fiber: 1g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 13.6mg | Calcium: 44mg | Iron: 1.6mg

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Keto Chicken Mushroom Casserole Recipe