A delicious and creamy casserole featuring chicken, spinach, and mushrooms, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
700 g boneless, skinless chicken breasts
250 g mushrooms, sliced
150 g fresh spinach
1 small onion, finely diced
3 cloves garlic, minced
225 g cream cheese, softened
120 ml heavy cream
120 g sour cream
150 g shredded mozzarella cheese
50 g grated Parmesan cheese
2 tbsp butter
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Instructions
Season chicken with paprika, salt, and pepper. Cook in a skillet with olive oil over medium heat for 5–7 minutes per side, or until cooked through. Let it rest, then shred.
Melt butter in the same skillet. Add mushrooms and onion and cook for 6–8 minutes, until browned and softened.
Add garlic and spinach. Cook for 2–3 minutes, until the spinach wilts.
Reduce heat to low. Stir in cream cheese, heavy cream, sour cream, Italian seasoning, and Parmesan. Cook until smooth and creamy.
Stir the shredded chicken into the creamy mushroom-spinach mixture.
Transfer to a greased 23 × 33 cm baking dish. Spread evenly and top generously with mozzarella.
Bake uncovered at 190°C for 20–25 minutes, until hot and bubbly and the cheese is golden brown.
Let stand for 5–10 minutes before slicing.
Notes
For a lighter version, you can use low-fat cream cheese and sour cream.
Feel free to add other vegetables like bell peppers or zucchini for extra flavor.
This casserole can be made ahead of time and stored in the refrigerator before baking.