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
