Tender chicken, spinach, and mushrooms baked in a creamy cheese sauce. A satisfying low-carb meal perfect for busy weeknights.
# What You 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
# Steps:
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 onions and mushrooms; sauté for 5–7 minutes until soft and lightly browned, stirring occasionally.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in fresh spinach and cook until wilted, about 2–3 minutes. Season the mixture with salt, pepper, and Italian seasoning.
04 - Spread the cooked chicken evenly across the bottom of the prepared casserole dish.
05 - Layer the sautéed mushroom, spinach, and onion mixture evenly over the chicken.
06 - Drizzle heavy cream evenly over the top of the layered ingredients. Sprinkle mozzarella and parmesan cheese over the entire dish.
07 - Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
08 - Remove from oven and let rest for 5 minutes before serving to allow the casserole to set for easier portioning.
