Chicken Spinach and Mushroom Low Carb Casserole
A comforting low-carb casserole combining tender chicken, fresh spinach, and savory mushrooms in a creamy sauce, perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 6 pieces thin-sliced chicken breasts
- 1 container (8 oz) green onion cream cheese
- 1/4 cup olive oil
- 1/2 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
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13” baking dish.
- Arrange the thinly sliced chicken breasts in a single layer in the baking dish. Season with salt, pepper, and Weber Herb and Garlic seasoning.
Vegetable Preparation
- In a skillet, heat a drizzle of olive oil over medium heat. Sauté the sliced mushrooms until softened, about 5-7 minutes.
- Add fresh baby spinach and cook until it starts to wilt.
Creamy Sauce
- In a mixing bowl, combine green onion cream cheese, remaining olive oil, and chicken broth. Whisk until smooth.
Combine and Bake
- Pour the creamy sauce over the chicken. Add sautéed mushrooms and spinach, ensuring everything is evenly coated.
- Loosely cover the dish with aluminum foil and bake for 20 minutes.
- Remove foil, sprinkle shredded mozzarella cheese on top, and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Serving
- Let the casserole rest for about 5 minutes before serving.
Notes
For variations, consider substituting chicken thighs, customizing the cheese, or adding extra vegetables. This casserole is great for meal prep and can be stored in the refrigerator for up to 4 days or frozen for later use.