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Chicken Spinach and Mushroom Low-Carb Casserole Recipe

Chicken Spinach and Mushroom Low-Carb Casserole Recipe
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★★★★★

4.8 from 6 reviews

This Chicken Spinach and Mushroom Low-Carb Casserole is a comforting and healthy dish featuring tender chicken breasts baked with sautéed mushrooms, fresh spinach, and a creamy green onion cream cheese sauce, topped with melted mozzarella cheese. It’s perfect for a nutritious low-carb dinner that’s packed with flavor and easy to prepare.

Ingredients

Scale

Chicken and Seasoning

  • 6 thin-sliced chicken breasts
  • Salt and pepper to taste
  • 1 dash Weber Herb and Garlic Seasoning

Sautéed Vegetables

  • 1 large package of sliced mushrooms (about 8–10 oz)
  • ¼ cup olive oil
  • 1 small bag of fresh baby spinach (about 5 oz)

Sauce

  • 1 container (8 oz) green onion cream cheese
  • ½ cup chicken broth
  • ¼ cup olive oil (additional, for sauce)

Topping

  • 8 oz shredded mozzarella cheese

Instructions

  1. Preheat and prepare dish: Preheat your oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish to prevent the casserole from sticking and ensure easy serving.
  2. Season the chicken: Arrange the six thin-sliced chicken breasts in a single layer in the baking dish. Season them evenly with salt, pepper, and a dash of Weber Herb and Garlic Seasoning for added flavor.
  3. Sauté mushrooms: Heat ¼ cup of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they are softened and lightly browned, about 5-7 minutes. This will bring out their earthy flavor and reduce excess moisture.
  4. Layer vegetables: Evenly spread the sautéed mushrooms and fresh baby spinach over the seasoned chicken breasts in the baking dish, creating a flavorful vegetable layer.
  5. Make the sauce: In a bowl, combine the green onion cream cheese, ½ cup of chicken broth, and an additional ¼ cup of olive oil. Whisk the ingredients together until you achieve a smooth and creamy sauce.
  6. Pour sauce over casserole: Evenly pour the prepared cream cheese sauce over the chicken, mushrooms, and spinach layers. This will keep the chicken moist and infuse the dish with rich flavor during baking.
  7. Bake covered: Cover the baking dish loosely with foil (do not seal tightly to allow steam to escape) and bake in the preheated oven for 20 minutes. This initial baking phase starts cooking the chicken gently.
  8. Bake uncovered: Remove the foil and continue baking for another 20 minutes. This allows the chicken to cook through fully and the sauce to thicken slightly.
  9. Add cheese topping: Sprinkle 8 oz of shredded mozzarella cheese evenly over the casserole. Return the dish to the oven and bake for an additional 5–10 minutes, or until the cheese is melted, bubbly, and lightly golden.
  10. Serve and enjoy: Remove the casserole from the oven and let it rest for a few minutes before serving. Serve hot as a wholesome low-carb meal.

Notes

  • You can substitute the green onion cream cheese with plain cream cheese and add fresh chopped green onions if preferred.
  • Using thin-sliced chicken breasts helps the chicken cook evenly and quickly.
  • Ensure the baking dish is only loosely covered with foil to avoid sogginess from trapped steam.
  • This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if using cold ingredients.
  • For a dairy-free option, substitute mozzarella with a vegan cheese alternative and use coconut cream mixed with green onions instead of cream cheese.

Nutrition

Keywords: chicken casserole, low carb casserole, spinach and mushroom chicken, creamy chicken bake, healthy chicken recipe, low-carb dinner

Find it online: https://servedbynora.com/chicken-spinach-and-mushroom-low-carb-casserole-recipe/