Chicken Spinach and Mushroom Low-Carb Casserole Recipe
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.
- 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
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
- Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish with olive oil to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- Assemble Casserole: Pour the cream cheese sauce evenly over the chicken, mushrooms, and spinach layers making sure everything is covered well.
- 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.
- 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.
- 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.
- 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
