Chicken 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
Scale
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
