This Creamy Chicken Spinach and Mushroom Casserole is the perfect comfort food, combining tender chicken, creamy cheese, and sautéed mushrooms and spinach. The rich, gooey melted cheese and savory flavors make it a meal everyone will love. It’s an easy-to-make, one-pan dish that’s great for low-carb or keto diets and perfect for family dinners or meal prep.
Servings & Timing
- Servings: 4–6
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Total Time: 45 minutes
Ingredients List
For the Casserole
- 2 lbs chicken breast, cubed or cut into chunks
- 1 tablespoon olive oil (for cooking chicken)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 1 ½ cups heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon butter (for sautéing)
Instructions
-
Prepare Chicken
- Heat olive oil in a skillet over medium heat. Add cubed chicken and cook until browned and cooked through (about 6–8 minutes). Remove chicken from the skillet and set aside.
-
Sauté Vegetables
- In the same skillet, add butter and sauté onions until softened (about 3 minutes). Add garlic, mushrooms, and spinach, cooking until the mushrooms release their moisture and spinach wilts (about 5 minutes).
-
Make the Creamy Sauce
- Reduce heat and add heavy cream to the pan. Stir in mozzarella, Parmesan, thyme, basil, salt, and pepper. Cook until the sauce thickens slightly, about 2–3 minutes.
-
Combine
- Add the cooked chicken back to the skillet and mix well.
-
Assemble the Casserole
- Transfer everything into a greased baking dish. Top with extra mozzarella and Parmesan cheese if desired.
-
Bake
- Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the cheese is melted and bubbly, and the casserole is golden brown on top.
-
Serve
- Let the casserole cool for a few minutes before serving. Enjoy hot!
Additional Notes
- Make Ahead: You can prep this casserole in advance and refrigerate it for up to 2 days before baking.
- Low-Carb/Keto-Friendly: This casserole is naturally low-carb, but you can serve it with cauliflower rice or zucchini noodles for a complete meal.
- Vegetarian Option: Substitute chicken with extra mushrooms or roasted cauliflower for a veggie version.
Variations & Serving Ideas
- Cheesy Mushroom & Bacon: Add crispy bacon bits to the casserole for extra flavor.
- Herbed Chicken: Add fresh rosemary or oregano for a fragrant herb twist.
- Veggie Delight: Add bell peppers, zucchini, or broccoli for extra veggies.
- Spicy Kick: Stir in some red pepper flakes or a pinch of cayenne for heat.
Storage & Make-Ahead
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze portions for up to 1 month. Thaw overnight in the fridge and reheat in the oven.
- Reheat: To reheat, place in a 350°F oven until warmed through.
FAQs
Q: Can I use frozen spinach?
Yes, use thawed and drained frozen spinach. Just make sure to squeeze out any excess moisture.
Q: Can I make this with thighs instead of breast?
Yes! Boneless skinless chicken thighs work great and add more flavor and moisture.
