Create a comforting, low-carb chicken casserole featuring tender chicken, earthy mushrooms, and fresh spinach baked in a savory, cheesy cream sauce. This oven dish is simple to assemble and perfect for a satisfying weeknight dinner.
Author:emilyharrison
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs boneless, skinless chicken breasts or thighs, cubed
1 tbsp olive oil
1 ½ cups sliced mushrooms
2 cups fresh spinach, chopped
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Salt to taste
Black pepper to taste
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Season the cubed chicken pieces with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until they brown slightly.
Add the minced garlic and chopped spinach to the skillet. Cook until the spinach wilts down. Remove the skillet from the heat and set the vegetable mixture aside.
In a bowl, mix the heavy cream and Parmesan cheese until combined.
Combine the seasoned chicken, the mushroom and spinach mixture, and the cream sauce in a large bowl. Stir until everything is coated.
Transfer this entire mixture into your prepared baking dish, spreading it evenly.
Top the dish generously with the shredded mozzarella cheese.
Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
Let the dish rest for 5 minutes before you serve it.
Notes
For an extra layer of flavor, add a pinch of Italian seasoning or red pepper flakes to the cream mixture.
You can use pre-sliced mushrooms to save preparation time on busy nights.
This dish works well as a Keto Chicken Dinner or a Gluten Free Chicken Casserole.