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Chicken Spinach and Mushroom Low-Carb Casserole

A delicious low-carb casserole packed with protein from chicken, nutrients from spinach, and earthy flavors from mushrooms. Perfect for busy weeknights and easy cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces thin-sliced chicken breasts
  • 8 oz green onion cream cheese
  • ¼ cup olive oil
  • ½ cup chicken broth
  • 1 large package sliced mushrooms
  • 1 small bag fresh baby spinach
  • 1 dash Weber Herb and Garlic Seasoning
  • 8 oz shredded mozzarella cheese
Seasoning
  • Salt and pepper to taste

Method
 

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

Notes

Serve hot. This casserole makes for great leftovers, store in the fridge for up to 3 days or freeze for up to 2 months.