Low Carb Sausage Mushroom and Chicken Casserole
Indulge in the creamy, savory goodness of this Low Carb Sausage Mushroom and Chicken Casserole, a perfect comfort-food dish for keto and low-carb enthusiasts. Packed with tender bites of chicken, flavorful Italian sausage, and sautéed button mushrooms, this hearty casserole is layered with a velvety cream cheese and heavy cream sauce. Topped with bubbly melted mozzarella and Parmesan, it’s an irresistibly cheesy dinner option that’s both satisfying and guilt-free. With just 15 minutes of prep time and minimal cleanup, this one-dish wonder is ideal for busy weeknights or meal prepping. Serve it fresh from the oven, garnished with chopped parsley for a burst of freshness. Whether you’re cutting carbs or simply craving a rich and flavorful casserole, this dish promises to be a family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 8 ounces Italian sausage
- 8 ounces Button mushrooms
- 3 cloves Garlic cloves
- 2 tablespoons Olive oil
- 4 ounces Cream cheese
- 1 cup Heavy cream
- 1 cup Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the chicken breasts into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until they are no longer pink, about 5-6 minutes. Remove the chicken and set aside.
Add the Italian sausage to the same skillet, breaking it into crumbles with a wooden spoon. Cook until browned and fully cooked, about 5 minutes. Remove and set aside.
Wipe the skillet clean. Add the remaining 1 tablespoon of olive oil, then sauté the garlic and mushrooms for 3-4 minutes, or until the mushrooms are soft and golden.
Lower the heat, then stir in the cream cheese and heavy cream. Cook for 2-3 minutes, whisking until the cream cheese is fully melted and the sauce is smooth.
Add the cooked chicken, sausage, salt, and pepper back into the skillet. Stir to combine and evenly coat the meat with the sauce.
Transfer the mixture to a 9x13-inch casserole dish. Top with shredded mozzarella and grated Parmesan cheese.
Bake in the preheated oven for 20 minutes, or until the cheese on top is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes.
Garnish with fresh parsley and serve hot. Enjoy!
Nutrition Facts
Calories |
3090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.7 g | 293% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 6580 mg | 286% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.0 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1791 mg | 138% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1546 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
