Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 8 ounces mushrooms, sliced (button or cremini)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, add olive oil. Sauté mushrooms until golden brown, about 5–7 minutes.
- Add garlic and cook 1–2 minutes until fragrant.
- In a mixing bowl, combine chicken, sautéed mushrooms and garlic, heavy cream, thyme, oregano, salt, and pepper. Mix well.
- Transfer mixture to a greased 9×13-inch casserole dish and spread evenly.
- Top with shredded mozzarella and grated Parmesan cheese.
- Bake 25–30 minutes until cheese is bubbly and golden. Let cool slightly and garnish with fresh parsley before serving.
Notes
- For a crustier top, broil 2–3 minutes after baking.
- Use rotisserie chicken or shredded turkey as alternatives.
- Vegetarian option: use chickpeas or tofu instead of chicken.
- Mushrooms are loaded with antioxidants and vitamins D and B.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baked Casserole
- Cuisine: American, Keto