Description
A wholesome and satisfying low-carb dish featuring tender chicken, fresh spinach, and earthy mushrooms baked in a creamy sauce, topped with melted cheese.
Ingredients
Scale
- 2 cups cooked chicken breast, chopped or shredded
- 4 cups fresh spinach
- 2 cups mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch casserole dish with olive oil.
- Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add the finely chopped onions and sliced mushrooms and sauté for 5–7 minutes.
- Toss in the minced garlic and cook for 1 minute.
- Stir in the fresh spinach and cook until wilted, about 2–3 minutes.
- Spread the cooked chicken evenly across the bottom of the prepared casserole dish.
- Layer the sautéed mixture of mushrooms, onions, and spinach over the chicken.
- Drizzle the heavy cream across the top of the layered ingredients.
- Sprinkle shredded mozzarella and grated parmesan cheese over the entire surface.
- Bake uncovered for 20–25 minutes or until the cheese melts and turns golden brown.
- Remove the dish from the oven and allow it to rest for 5 minutes before serving.
Notes
You can prepare this dish ahead of time and store it in the fridge overnight. For a dairy-free version, substitute heavy cream with coconut cream and cheese with dairy-free alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg