Tender chicken, spinach, and mushrooms baked in a creamy, cheesy sauce. Perfect low-carb weeknight dinner that's easy to make ahead.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, chopped or shredded
→ Vegetables
02 - 4 cups fresh spinach
03 - 2 cups mushrooms, sliced
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
→ Dairy
06 - 1 cup mozzarella cheese, shredded
07 - 1/4 cup parmesan cheese, grated
08 - 1/2 cup heavy cream
→ Oils & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon Italian seasoning
11 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9×13 inch casserole dish with cooking spray or a small amount of olive oil.
02 - In a large skillet, heat olive oil over medium heat. Add chopped onions and sliced mushrooms; sauté for 5–7 minutes until softened and lightly browned.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Add fresh spinach to the skillet and cook until wilted, approximately 2–3 minutes. Season the mixture with salt, pepper, and Italian seasoning.
05 - Spread the cooked chicken evenly across the bottom of the prepared casserole dish.
06 - Distribute the sautéed mushroom, spinach, and onion mixture evenly over the chicken layer.
07 - Drizzle heavy cream evenly over the entire dish.
08 - Sprinkle shredded mozzarella and grated parmesan cheese generously over the top.
09 - Bake uncovered for 20–25 minutes until the cheese is melted, bubbly, and golden brown.
10 - Remove from oven and let the casserole rest for 5 minutes before serving to allow the flavors to settle.
