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Creamy Chicken Spinach Mushroom Casserole

A close-up of a bubbly Chicken Spinach Mushroom Casserole topped with melted golden cheese.
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A low-carb, creamy chicken, spinach, and mushroom casserole topped with melted cheese. This gluten-free bake is perfect for a weeknight dinner or meal prep.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 5 oz fresh spinach
  • 8 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
  3. Add mushrooms and onion to the same skillet. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the fresh spinach and cook until wilted.
  5. Reduce heat to low. Add softened cream cheese, heavy cream, and chicken broth to the skillet. Stir until the cream cheese is melted and the sauce is smooth. Season with salt and pepper.
  6. Return the cooked chicken to the skillet. Stir to combine with the sauce and vegetables.
  7. Pour the mixture into a 9×13 inch baking dish.
  8. Top evenly with shredded cheddar and mozzarella cheeses.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  10. Let stand for a few minutes before serving.

Notes

  • For a richer flavor, you can use chicken thighs instead of breasts.
  • Add a pinch of nutmeg to the sauce for an extra layer of flavor.
  • This casserole reheats well, making it ideal for meal prep.

Nutrition

Find it online: https://gourmetgaze.com/chicken-spinach-mushroom-casserole/