Description
A simple, hearty Chicken Spinach & Mushroom Casserole that’s quick to prepare and packed with protein, fresh spinach, and earthy mushrooms in a creamy, comforting baked dish. Perfect for nutritious weeknight dinners, it offers a satisfying balance of flavors and minimal cleanup.
Ingredients
Scale
Protein
- 2 cups boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces
Vegetables
- 4 cups fresh spinach, rinsed and roughly chopped if leaves are large
- 2 cups button or cremini mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
Dairy & Creamy Ingredients
- 4 oz cream cheese or ½ cup sour cream
- 1 cup shredded cheese (mozzarella or cheddar)
Seasonings & Fats
- 1–2 tablespoons olive oil or butter
- 1 teaspoon dried thyme (or fresh if preferred)
- ½ teaspoon paprika
- Salt and black pepper, to taste
Instructions
- Prepare the Ingredients: Preheat the oven to 375°F (190°C). Chop the chicken into bite-sized pieces and slice the mushrooms. Rinse and roughly chop the spinach if needed. Mince the garlic and dice the onion to have everything ready for cooking.
- Sauté Vegetables: Heat olive oil or butter in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent. Add the sliced mushrooms and cook until softened and their moisture is released. Stir in the spinach and cook until wilted, building deep, layered flavors.
- Cook the Chicken: Add the chopped chicken pieces to the skillet with the vegetables. Cook until the chicken is no longer pink in the center. Season with salt, pepper, thyme, and paprika to infuse the chicken with savory spices.
- Mix in Creamy Ingredients: Lower the heat and fold in the cream cheese or sour cream until melted and evenly combined. This creamy mixture binds all ingredients together and enhances texture and richness.
- Assemble the Casserole: Transfer the creamy chicken and vegetable mixture into a greased baking dish. Evenly sprinkle shredded cheese over the top to create a golden, bubbly crust once baked.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and lightly browned. Let the casserole rest a few minutes before serving to allow flavors to meld and the casserole to set.
Notes
- Use fresh chicken breasts or thighs for the best texture and flavor rather than frozen or pre-cooked options.
- Don’t overcrowd the pan when sautéing mushrooms and spinach; cook in batches if needed to avoid steaming and encourage browning.
- Season the chicken, vegetables, and creamy base separately to deepen the overall flavor.
- Allow the casserole to rest before serving so it sets nicely and holds together well.
- Use sharp cheddar or aged mozzarella cheese for a more flavorful, satisfying crust.
- Frozen spinach can be used but must be thawed and excess moisture squeezed out to prevent a watery casserole.
- This recipe is naturally low carb if breadcrumbs are omitted.
- To make dairy-free, replace cream cheese and shredded cheese with dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: chicken casserole, spinach, mushroom, one-pan meal, easy dinner, creamy casserole, low carb, gluten free, family-friendly
