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Keto Chicken & Green Bean Casserole – Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds fresh green beans, trimmed and cut into 1.5-inch pieces
  • 3 cups cooked chicken, shredded or cubed (rotisserie works great)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 small onion or 2 shallots, finely diced
  • 8 ounces cremini or button mushrooms, sliced
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup chicken broth (low-sodium)
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1/4 teaspoon ground black pepper, plus more to taste
  • Salt to taste (start with 1/2 teaspoon, adjust as needed)
  • 2 tablespoons olive oil (optional, for sautéing if needed)
  • 1/3 cup crushed pork rinds or almond flour (optional topping)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and crisp-tender. Drain and rinse with cold water to stop the cooking. Set aside.
  3. Sauté aromatics and mushrooms: In a large skillet, melt butter over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds. Stir in mushrooms and a pinch of salt, cooking 5–7 minutes until they release moisture and brown slightly.
  4. Build the sauce: Lower heat to medium-low. Add cream cheese, stirring until it melts and coats the mushrooms. Pour in heavy cream and chicken broth. Stir in Dijon, thyme, smoked paprika, pepper, and half of the Parmesan. Simmer 2–3 minutes until slightly thickened. Taste and adjust salt.
  5. Combine with chicken and beans: In a large bowl, toss the blanched green beans and cooked chicken with the sauce until everything is evenly coated.
  6. Assemble the casserole: Transfer the mixture to the prepared baking dish. Sprinkle the cheddar evenly over the top, then the remaining Parmesan. If using, add a light layer of crushed pork rinds or almond flour for a crunchy topping.
  7. Bake: Place in the oven and bake 18–22 minutes, until the casserole is bubbling and the cheese is melted and lightly golden.
  8. Rest and serve: Let sit 5–10 minutes to set. Garnish with chopped parsley and serve warm.