Chicken Spinach and Mushroom Low-Carb Casserole Recipe

Introduction

This Chicken Spinach and Mushroom Low-Carb Casserole is a comforting and creamy dish perfect for a cozy dinner. Packed with tender chicken, fresh spinach, and savory mushrooms, it’s a flavorful and satisfying low-carb meal that’s easy to prepare.

Ingredients

• 6 thin-sliced chicken breasts
• 1 container (8 oz) green onion cream cheese
• ¼ cup olive oil
• ½ cup chicken broth
• 1 large package of sliced mushrooms
• 1 small bag of fresh baby spinach
• 1 dash Weber Herb and Garlic Seasoning
• 8 oz shredded mozzarella cheese
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish with olive oil by spraying or brushing it on.
2. Step 2: Arrange the chicken breasts in a single layer in the prepared dish. Season them with salt, pepper, and a dash of Weber Herb and Garlic Seasoning.
3. Step 3: In a skillet, heat a little olive oil and sauté the sliced mushrooms until they turn soft and golden. This will bring out their rich flavor.
4. Step 4: Spread the sautéed mushrooms evenly over the chicken breasts. Top with a generous handful of fresh baby spinach leaves.
5. Step 5: In a bowl, combine the green onion cream cheese, olive oil, and chicken broth. Stir until the mixture forms a smooth, pourable sauce.
6. Step 6: Pour the cream cheese sauce evenly over the chicken, mushrooms, and spinach. Don’t worry if it looks a bit messy; it will come together as it bakes.
7. Step 7: Cover the baking dish loosely with foil, avoiding a tight seal, and bake for 20 minutes in the preheated oven.
8. Step 8: Remove the foil and continue baking for another 20 minutes to allow the flavors to meld and the chicken to cook through.
9. Step 9: Sprinkle the shredded mozzarella cheese over the casserole. Return it to the oven and bake for 5 to 10 minutes until the cheese is melted and lightly browned on the edges.
10. Step 10: Serve the casserole hot and enjoy the creamy, flavorful combination with your favorite side or salad.

Tips & Variations

• For extra flavor, add minced garlic when sautéing the mushrooms.
• Swap mozzarella for cheddar or Monterey Jack for a different cheesy twist.
• Use baby kale instead of spinach for a heartier green.
• To keep it dairy-free, try a cream cheese alternative and skip the cheese topping.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions gently in the microwave or oven until warmed through. Avoid reheating multiple times to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw and drain it thoroughly to avoid excess moisture in the casserole.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole up to the point of baking, cover it tightly, and refrigerate overnight. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.

Chicken Spinach and Mushroom Low-Carb Casserole Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This Chicken Spinach and Mushroom Low-Carb Casserole is a creamy, comforting dish perfect for a nutritious family meal. Featuring tender chicken breasts baked with sautéed mushrooms, fresh baby spinach, and a rich green onion cream cheese sauce, it’s a flavorful low-carb option topped with melted mozzarella cheese for a delicious finish.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Protein

• 6 thin-sliced chicken breasts

Dairy

• 1 container (8 oz) green onion cream cheese
• 8 oz shredded mozzarella cheese

Produce

• 1 large package sliced mushrooms (approximately 8 oz)
• 1 small bag fresh baby spinach (about 5 oz)

Liquids & Fats

• ¼ cup olive oil
• ½ cup chicken broth

Seasonings

• 1 dash Weber Herb and Garlic Seasoning
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish with olive oil to prevent sticking.
2. Prepare Chicken: Arrange the thin-sliced chicken breasts in a single layer in the baking dish. Season evenly with salt, pepper, and Weber Herb and Garlic Seasoning for a flavorful base.
3. Sauté Mushrooms: Heat a skillet over medium heat with a small amount of olive oil. Add the sliced mushrooms and sauté until they become soft and golden brown, releasing their savory aroma.
4. Layer Vegetables: Spread the sautéed mushrooms evenly over the chicken breasts in the baking dish. Then, add a generous handful of fresh baby spinach over the mushrooms.
5. Make Sauce: In a bowl, combine the green onion cream cheese, olive oil, and chicken broth. Stir together until the mixture forms a rich, pourable sauce. It does not need to be perfectly smooth.
6. Assemble Casserole: Pour the cream cheese sauce evenly over the chicken, mushrooms, and spinach layers making sure everything is covered well.
7. Bake Covered: Cover the dish loosely with aluminum foil without sealing it tightly. Bake in the preheated oven for 20 minutes to allow the chicken to start cooking and flavors to meld.
8. Bake Uncovered: Remove the foil and continue baking for another 20 minutes. This step helps reduce excess moisture and begin browning the chicken and vegetables.
9. Add Cheese and Finish Baking: Sprinkle the shredded mozzarella cheese evenly over the casserole. Return to the oven for 5 to 10 minutes until the cheese is melted and starting to turn golden brown along the edges.
10. Serve: Remove the casserole from the oven and serve hot to enjoy the creamy, cheesy, and savory flavors at their best.

Notes

• You can substitute fresh spinach with frozen spinach if fresh is unavailable, but be sure to thaw and drain excess moisture before using.
• Adjust seasoning levels according to your taste preference; the Herb and Garlic seasoning adds a nice flavorful boost but can be omitted.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
• For a dairy-free version, substitute the cream cheese and mozzarella with vegan alternatives.
• Ensure chicken breasts are thinly sliced for even cooking and tenderness.

Keywords: chicken casserole, low carb dinner, creamy chicken bake, spinach mushroom casserole, mozzarella cheese bake