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
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
Instructions
Preheat 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 mushrooms in olive oil until softened.
Layer the sautéed mushrooms and fresh spinach over the chicken.
In a bowl, mix 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 foil and bake for another 20 minutes.
Top with shredded mozzarella and bake 5–10 minutes more, until cheese is melted and bubbly.
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