Dottie’s Sausage, Mushroom and Cream Cheese Chicken Casserole

Yum, yum!  This is a great recipe my whole family loved from  It makes 8 servings (unless you are my family and it makes 4-6 servings).  Each serving has 3 net carbs.  I will give the directions for chicken breasts and chicken thighs.  I used chicken thighs.


  • 8 boneless chicken breasts, flattened (or 8 thighs)
  • salt, pepper and garlic powder
  • 1/4 cup olive oil
  • 1 pound pork sausage
  • 1 stalk celery, chopped
  • 8 ounces cream cheese, softened
  • 8 ounces cheddar cheese, shredded divided
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup fresh parsley, chopped

INSTRUCTIONS (for chicken breasts):

  1. Season the chicken (salt, pepper and garlic powder).  Brown in hot oil.  Set aside.
  2. Brown the sausage and celery.  Drain and cool slightly.
  3. Heat the oven to 350.  Spray a 9×13″ baking pan and put the mushrooms in the bottom.
  4. In a bowl, mix the sausage, cream cheese, 4 ounces cheddar cheese and the parsley.  Spoon this mixture over the mushrooms and smooth with a spoon.  Place the chicken on top.  Cover and bake 30 minutes.
  5. Remove the cover.  Top with the rest of cheese.  Bake 15 minutes until the cheese is melted and browned and the chicken is cooked.
  6. To serve, put the chicken on a plate cheese side up.  Spoon the mushroom mixture over the top.

INSTRUCTIONS (for chicken thighs):

  1. Heat the oven to 425.  Spray a 9×13″ baking pan and put the thighs in the pan.  Season with salt, pepper and garlic powder.  Bake, uncovered for 20 minutes.  Remove chicken from pan and drain grease.
  2. Brown the sausage and celery, drain.  Mix in the cream cheese, mushrooms and parsley.  Spread in the bottom of the baking pan.  Top with thighs.
  3. Bake another 30 minutes or so, uncovered, until the chicken is done.

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