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Creamy Chicken Spinach & Mushroom Casserole

A rich, keto-friendly casserole with tender chicken, fresh spinach, and mushrooms baked in a green onion cream cheese sauce under a golden mozzarella top.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 6 thinly-sliced chicken breasts pounded to even thickness
  • 6 oz fresh baby spinach one standard bag
  • 12 oz sliced mushrooms white button or cremini
  • 8 oz green onion cream cheese softened to room temperature
  • 0.25 cup extra virgin olive oil
  • 0.5 cup chicken broth
  • 1 pinch black pepper
  • 1 pinch herb and garlic seasoning or Italian seasoning
  • 2 cup shredded mozzarella cheese 8 oz
  • grated Parmesan optional, for extra saltiness on top

Equipment

  • 9x13-inch baking dish
  • medium mixing bowl
  • whisk

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick spray or olive oil.
  2. Lay chicken breasts in a single layer across the bottom of the dish. Top evenly with fresh baby spinach, then layer the sliced mushrooms over the spinach.
  3. In a medium bowl, whisk together the softened green onion cream cheese, olive oil, and chicken broth until smooth and pourable.
  4. Sprinkle black pepper and herb seasoning over the mushroom layer. Pour the cream cheese sauce evenly over the top.
  5. Lay a sheet of foil loosely over the dish without sealing the edges. Bake for 20 minutes.
  6. Remove the foil and continue baking uncovered for 20 to 25 minutes until the sauce thickens and the chicken is nearly cooked through.
  7. Sprinkle mozzarella and optional Parmesan evenly over the top. Return to the oven for 10 minutes until cheese is melted and golden at the edges.
  8. Remove from oven and let the casserole rest for 5 to 10 minutes before serving to allow the sauce to settle.

Notes

Make-ahead: Assemble up to 24 hours in advance and refrigerate. Add 10 minutes to the first covered bake when cooking from cold. Storage: Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat covered at 325°F for 15 to 20 minutes or microwave in 90-second intervals covered with a damp paper towel. If using frozen spinach, thaw completely and wring out excess liquid before layering. Substitute plain cream cheese plus 2 tablespoons chopped chives if green onion variety is unavailable.