Ingredients
Scale
- 2 cups cooked chicken breast, chopped or shredded
- 4 cups fresh spinach
- 2 cups mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch casserole dish.
- In a large skillet, heat olive oil over medium heat. Sauté onions and mushrooms for 5–7 minutes until soft.
- Add garlic and cook for 1 more minute, then stir in spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- Spread cooked chicken evenly in the bottom of the prepared dish.
- Top with the sautéed mushroom and spinach mixture.
- Pour heavy cream evenly over the top, then sprinkle with mozzarella and parmesan.
- Bake uncovered for 20–25 minutes, until cheese is melted and golden.
- Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Always sauté mushrooms and spinach to avoid excess moisture.
- Add red pepper flakes for a spicy version.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Low Carb