Description
This Chicken Spinach and Mushroom Low-Carb Casserole is creamy, cheesy, and perfect for busy weeknights! Packed with juicy chicken, sautéed mushrooms, and fresh spinach, it’s a low-carb comfort food favorite the whole family will love.
Ingredients
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6 thin-sliced chicken breasts
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1 container (8 oz) green onion cream cheese
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¼ cup olive oil
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½ cup chicken broth
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1 large package of sliced mushrooms
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1 small bag of fresh baby spinach
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1 dash Weber Herb and Garlic Seasoning
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8 oz shredded mozzarella cheese
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Salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish.
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Arrange the chicken breasts in a single layer in the dish. Season with salt, pepper, and Weber Herb and Garlic Seasoning.
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In a skillet, sauté mushrooms in olive oil until softened.
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Layer the sautéed mushrooms and fresh spinach over the chicken.
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In a bowl, mix green onion cream cheese, chicken broth, and olive oil until smooth.
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Pour the sauce evenly over the chicken, mushrooms, and spinach.
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Cover the dish loosely with foil (don’t seal) and bake for 20 minutes.
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Remove foil and bake for another 20 minutes.
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Top with shredded mozzarella and bake 5–10 minutes more, until cheese is melted and bubbly.
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Serve hot and enjoy!
Notes
Swap in rotisserie chicken to cut down cooking time.
Frozen spinach works in a pinch—just thaw and squeeze out excess liquid.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Main course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg