This Creamy Chicken Casserole with Spinach, Mushrooms, and Melted Mozzarella casserole is the perfect comfort dish, filled with tender chicken, savory sautéed mushrooms, fresh spinach, and melty mozzarella cheese. It’s an easy-to-make meal that will leave everyone at the table asking for seconds.
Ingredients
2 tablespoons olive oil
1 lb chicken breast, cut into bite-sized pieces
1 small onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
4 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Once done, I remove the chicken from the skillet and set it aside.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened.
Next, I add the sliced mushrooms to the skillet and cook for another 5-7 minutes until they release their moisture and become tender.
I add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
Pour in the heavy cream and chicken broth, stirring to combine. Then, I add the thyme, oregano, salt, and pepper. I return the cooked chicken to the skillet and let it simmer for 3-5 minutes, allowing all the flavors to meld together.
Transfer everything into a greased 9×13-inch casserole dish. Top with the shredded mozzarella and grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Once done, I remove the casserole from the oven and let it sit for 5 minutes before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 350 kcal per serving
Variations
This casserole is highly versatile, so I can easily adjust it based on what I have in the kitchen. For a lighter version, I could substitute the heavy cream with half-and-half or a lighter milk. If I’m in the mood for more veggies, I can add in some chopped bell peppers, zucchini, or even a handful of frozen peas. To make it even cheesier, I could throw in some cheddar or fontina cheese for an extra melt.
Storage/Reheating
I like to store leftover casserole in an airtight container in the fridge for up to 3 days. If I want to reheat it, I simply pop it in the microwave or cover it with foil and reheat in the oven at 350°F (175°C) until warmed through.
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FAQs
Can I use frozen spinach instead of fresh?
Yes, I can! If I’m using frozen spinach, I’ll need to thaw it and squeeze out any excess water before adding it to the casserole.
Can I substitute chicken thighs for chicken breasts?
Absolutely! Chicken thighs will add a bit more flavor and richness to the dish. I’ll just make sure to cook them thoroughly before adding them to the casserole.
Can I make this ahead of time?
I can definitely make this casserole ahead of time. I usually prepare it in advance, assemble everything, and refrigerate it. Then, I bake it the next day when I’m ready to eat.
Is this casserole gluten-free?
Yes, this creamy chicken casserole is gluten-free as long as I make sure the chicken broth and any other ingredients I use don’t contain gluten. It’s naturally gluten-free!
Can I freeze this casserole?
Yes, I can freeze this casserole! I’ll wrap it tightly in foil or plastic wrap and freeze it for up to 3 months. When I’m ready to eat it, I’ll thaw it overnight in the fridge and bake it as usual.
Conclusion
This creamy chicken casserole with spinach, mushrooms, and melted mozzarella is a comforting and delicious meal that I love making for my family. It’s quick, easy, and the flavors are absolutely mouthwatering. Whether for a weeknight dinner or a cozy meal on the weekend, this dish is sure to become a new favorite in my recipe collection.
📖 Recipe:
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Creamy Chicken Casserole with Spinach, Mushrooms, and Melted Mozzarella
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A creamy and comforting chicken casserole filled with tender chicken, savory mushrooms, fresh spinach, and melted mozzarella cheese.
Ingredients
2 tablespoons olive oil
1 lb chicken breast, cut into bite-sized pieces
1 small onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
4 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
- In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened.
- Add the sliced mushrooms and cook for another 5-7 minutes until tender.
- Add the chopped spinach and cook until wilted, about 2 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Add the thyme, oregano, salt, and pepper. Return the chicken to the skillet and simmer for 3-5 minutes.
- Transfer everything to a greased 9×13-inch casserole dish. Top with shredded mozzarella and grated Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for 5 minutes before serving.
Notes
To lighten the dish, substitute heavy cream with half-and-half or a lighter milk.
For extra veggies, add bell peppers, zucchini, or frozen peas.
Try using cheddar or fontina cheese for an even cheesier casserole.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
