Chicken Spinach and Mushroom Low-Carb Casserole Recipe
Introduction
This Chicken Spinach and Mushroom Low-Carb Casserole is a flavorful and comforting dish perfect for a healthy weeknight dinner. Tender chicken breasts are baked with creamy green onion cream cheese, sautéed mushrooms, fresh spinach, and topped with melted mozzarella. It’s easy to prepare and sure to satisfy your cravings without the carbs.

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
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 13×9-inch baking dish.
- Step 2: Arrange the chicken breasts in a single layer in the baking dish. Season them with salt, pepper, and Weber Herb and Garlic Seasoning.
- Step 3: In a skillet, heat the olive oil and sauté the mushrooms until they are softened.
- Step 4: Layer the sautéed mushrooms and fresh spinach evenly over the chicken breasts in the dish.
- Step 5: In a bowl, combine the green onion cream cheese, chicken broth, and olive oil, mixing until smooth.
- Step 6: Pour the creamy sauce evenly over the chicken, mushrooms, and spinach.
- Step 7: Cover the baking dish loosely with foil (do not seal) and bake for 20 minutes.
- Step 8: Remove the foil and bake for another 20 minutes uncovered.
- Step 9: Sprinkle the shredded mozzarella cheese on top and bake for an additional 5–10 minutes until the cheese is melted and bubbly.
- Step 10: Serve hot and enjoy your delicious low-carb casserole.
Tips & Variations
- Use rotisserie chicken to shorten cooking time if you’re in a hurry.
- Frozen spinach can be used; just thaw and squeeze out excess liquid before adding.
- Adjust seasoning to taste, adding garlic powder or Italian herbs for added flavor.
- For extra richness, try adding a little grated Parmesan cheese along with the mozzarella.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave individual portions until hot. Avoid reheating multiple times to maintain the best texture and flavor.
How to Serve

Serve this delicious recipe with your favorite sides.
FAQs
Do I need to precook the chicken before baking?
No, the thinly sliced chicken breasts are baked directly in the casserole dish with the sauce, which keeps them moist and tender as they cook through in the oven.
Can I use other types of cheese?
Yes, you can substitute mozzarella with provolone, Monterey Jack, or a blend of cheeses to suit your preference. Just choose a cheese that melts well for the best results.
PrintChicken Spinach and Mushroom Low-Carb Casserole Recipe
A hearty and low-carb casserole featuring tender chicken breasts baked with sautéed mushrooms, fresh spinach, and a creamy green onion cream cheese sauce, topped with melted mozzarella cheese for a comforting, flavorful dinner.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 6 servings 1x
- Category: Main course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Chicken
- 6 thin-sliced chicken breasts
- Salt and pepper to taste
- 1 dash Weber Herb and Garlic Seasoning
Sauce
- 1 container (8 oz) green onion cream cheese
- ½ cup chicken broth
- ¼ cup olive oil
Vegetables
- 1 large package of sliced mushrooms
- 1 small bag of fresh baby spinach
Topping
- 8 oz shredded mozzarella cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish to prevent sticking.
- Arrange Chicken: Place the thin-sliced chicken breasts in a single layer in the prepared baking dish. Season evenly with salt, pepper, and a dash of Weber Herb and Garlic Seasoning for flavor.
- Sauté Mushrooms: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until softened and fragrant, about 5-7 minutes.
- Layer Vegetables: Spread the sautéed mushrooms followed by fresh baby spinach evenly over the chicken breasts in the baking dish.
- Prepare Sauce: In a mixing bowl, combine the green onion cream cheese, chicken broth, and olive oil. Whisk until the mixture is smooth and creamy.
- Pour Sauce: Evenly pour the cream cheese sauce over the chicken, mushrooms, and spinach layers in the baking dish.
- Bake Covered: Cover the casserole loosely with aluminum foil, avoiding sealing tightly. Bake in the preheated oven for 20 minutes to allow flavors to meld and chicken to start cooking through.
- Bake Uncovered: Remove the foil and continue baking for another 20 minutes until the chicken is thoroughly cooked and the sauce is bubbling.
- Add Cheese Topping: Sprinkle shredded mozzarella evenly over the casserole. Return the dish to the oven and bake for an additional 5–10 minutes, or until the cheese is fully melted and golden brown.
- Serve: Remove from the oven and let cool slightly. Serve hot and enjoy your low-carb chicken spinach and mushroom casserole.
Notes
- Swap in rotisserie chicken to cut down cooking time by pre-cooking the chicken.
- Frozen spinach works as a substitute; just thaw and squeeze out excess liquid before layering.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Keywords: chicken casserole, low carb, spinach, mushroom, creamy chicken bake, mozzarella, healthy dinner, American cuisine

