Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until browned, about 5-7 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

In a large mixing bowl, combine the cooked chicken, sautéed mushrooms, heavy cream, shredded cheddar cheese, dried thyme, paprika, salt, and pepper. Mix well until fully combined.

Pour the mixture into a greased 9×13-inch casserole dish, spreading it evenly.

Place the casserole in the preheated oven and bake for 25-30 minutes or until bubbly and golden on top.

Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.

Scoop out servings and enjoy your delicious Keto Garlic Mushroom Chicken Casserole!