Spread the love

Why make this recipe

This Chicken Spinach and Mushroom Low-Carb Casserole is a perfect dish for anyone looking to enjoy a delicious meal without the extra carbohydrates. It’s packed with protein from the chicken, nutrients from the spinach, and earthy flavors from the mushrooms. This casserole is not only healthy but also easy to make, making it great for busy weeknights. Plus, it’s a one-pan dish, so cleanup is a breeze!

How to make Chicken Spinach and Mushroom Low-Carb Casserole

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

Directions:

Preheat your oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish.
Arrange the chicken breasts in a single layer in the dish. Season with salt, pepper, and Weber Herb and Garlic Seasoning.
In a skillet, sauté the mushrooms in olive oil until they are softened.
Layer the sautéed mushrooms and fresh spinach over the chicken.
In a bowl, mix the green onion cream cheese, chicken broth, and olive oil until smooth.
Pour the sauce evenly over the chicken, mushrooms, and spinach.
Cover the dish loosely with foil (don’t seal) and bake for 20 minutes.
Remove the foil and bake for another 20 minutes.
Top with shredded mozzarella and bake for an additional 5–10 minutes, until the cheese is melted and bubbly.
Serve hot and enjoy!

How to serve Chicken Spinach and Mushroom Low-Carb Casserole

Serve the casserole hot, straight from the oven. You can enjoy it on its own or pair it with a simple side salad for a complete meal. This dish also makes for great leftovers, so don’t hesitate to save some for later!

How to store Chicken Spinach and Mushroom Low-Carb Casserole

To store leftovers, let the casserole cool down completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can stay in the fridge for up to 3 days. You can also freeze it for longer storage; it will last up to 2 months in the freezer. Just remember to thaw it in the fridge overnight before reheating.

Tips to make Chicken Spinach and Mushroom Low-Carb Casserole

Make sure to slice your chicken breasts thinly for quicker cooking.
Feel free to add other vegetables like bell peppers or zucchini for extra nutrients and flavor.
If you prefer a creamier sauce, add more cream cheese or use a mix of cream cheese and heavy cream.
Always check the seasoning after mixing the sauce; adjust salt and pepper to taste.

Variation (if any)

You can easily change this recipe by using different types of cheese, such as cheddar or gouda, instead of mozzarella. Additionally, you could swap out the spinach for kale or use a mix of fresh herbs to enhance flavors.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking for even results.

2. How can I make this dish dairy-free?
You can substitute the cream cheese with a dairy-free alternative and use a dairy-free cheese for the topping.

3. Is this recipe suitable for meal prep?
Absolutely! This casserole is perfect for meal prep. You can portion it out into individual servings and store them in the fridge or freezer for later use.