Creamy Low Carb Chicken Casserole

A warm, cheesy, and silky casserole that is low in carbs yet high in comfort, featuring shredded chicken and a tangy cream-cheese sauce.

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Cook and shred the chicken: Season chicken breasts with salt and pepper and roast at 200°C (400°F) for 18–22 minutes, until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then shred with two forks.
Sauté aromatics and mushrooms: Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 4–5 minutes, until translucent. Add minced garlic and sliced mushrooms, cooking for an additional 3–4 minutes.
Build the sauce: Lower the heat to medium-low and stir in cream cheese and heavy cream. Add chicken broth, Dijon mustard, and almond flour. Cook, stirring, until the cream cheese melts, about 3–5 minutes.
Fold in cheese and chicken: Remove from heat and stir in shredded cheddar and grated Parmesan until melted. Fold in shredded chicken and season with salt and pepper.
Assemble and bake: Transfer the mixture to a baking dish, spreading it evenly. Sprinkle extra cheddar on top. Bake at 180°C (350°F) for 18–22 minutes. Finish under the broiler for 2–3 minutes for a golden top.
Rest and serve: Remove from the oven and let rest 5 minutes before serving. Garnish with chopped parsley.

For make-ahead options, assemble and refrigerate for up to 24 hours before baking. This casserole can be frozen after baking for up to 3 months.