Chicken, Spinach & Mushroom Low-Carb Casserole
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 30-40 minutes
Ingredients:
6 thinly sliced chicken breasts
1 small bag (about 5-6 ounces) fresh baby spinach
8 ounces shredded mozzarella cheese
1 container (8 ounces) green onion cream cheese
1/2 cup chicken broth
1/4 cup olive oil
8 ounces mushrooms, sliced
Dash of black pepper
Dash of herb and garlic seasoning
Instructions:
Preheat and Prepare:
Preheat oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish.
Place the chicken breasts in the prepared baking dish.
Cook Mushrooms and Spinach:
In a large skillet, heat olive oil over medium heat.
Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
Add the baby spinach and cook until wilted, about 2-3 minutes.
Season with a dash of pepper and herb and garlic seasoning.
Make the Sauce:
In a medium bowl, combine the green onion cream cheese and chicken broth.
Whisk until smooth and well blended.
Assemble the Casserole:
Evenly spread the sautéed mushrooms and spinach over the chicken breasts.
Pour the cream cheese sauce over the top of the spinach and mushrooms.
Sprinkle shredded mozzarella cheese evenly over the entire dish.
Bake:
Bake for 30-40 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.
Serve:
Let the casserole cool slightly before serving.
Serve hot and enjoy!