Chicken Spinach and Mushroom Low-Carb Casserole Recipe

If you’re looking for a creamy, comforting weeknight dinner that’s both nourishing and truly satisfying, this Chicken Spinach and Mushroom Low-Carb Casserole is about to become your new favorite go-to. Packed with tender chicken, sautéed mushrooms, and vibrant spinach all tucked beneath a dreamy layer of green onion cream cheese and golden, bubbly mozzarella, it delivers the kind of flavor and coziness you usually only find in a restaurant—without a single starch in sight. Whether you’re enjoying it straight from the dish or serving it up to family and friends, this dish proves that low-carb can be incredibly delicious.

Ingredients You’ll Need

For Chicken Spinach and Mushroom Low-Carb Casserole, a handful of simple ingredients does all the magic. Each component pulls its weight, contributing layers of flavor, creaminess, and a hearty texture that will make you forget you’re eating low-carb.

• Thin-sliced chicken breasts: These cook quickly and soak up every bit of creamy, seasoned goodness in the casserole.
• Green onion cream cheese (8 oz): The green onion adds a burst of fresh, delicate flavor to the luscious cheese base.
• Olive oil (1/4 cup): Delivers subtle richness and helps everything brown beautifully in the oven.
• Chicken broth (1/2 cup): Brings extra moisture to the sauce, ensuring every bite is juicy and flavorful.
• Sliced mushrooms (large package): Their earthy depth anchors the casserole, making each forkful feel hearty and savory.
• Fresh baby spinach (small bag): Wilts into the casserole for bursts of color and a fresh, nutrient-packed boost.
• Weber Herb and Garlic Seasoning (dash): This blend adds a savory punch and ties all the other flavors together.
• Shredded mozzarella cheese (8 oz): Melts into a gooey, golden lid that makes every serving feel extra special.
• Salt and pepper to taste: These essential seasonings fine-tune every layer so the dish sings.

How to Make Chicken Spinach and Mushroom Low-Carb Casserole

Step 1: Prep the Oven and Baking Dish

First things first: preheat your oven to 375°F (190°C). While you’re waiting, treat your 13×9-inch baking dish to a quick spritz or brush of olive oil. If you want to feel a little extra, use a flavored olive oil for a subtle twist!

Step 2: Layer the Chicken and Season Well

Lay the thin-sliced chicken breasts in a single, even layer in your prepared dish. Sprinkle them with a pinch of salt, a few cracks of pepper, and a dash of Weber Herb and Garlic Seasoning to infuse every bite with herby, garlicky flavor.

Step 3: Sauté Those Mushrooms

Heat a little olive oil in a skillet over medium-high, then add the sliced mushrooms. Sauté until they’re soft and golden brown, stirring often to develop all that rich flavor. Trust me—your kitchen will start to smell fantastic already.

Step 4: Add Mushrooms and Spinach

Evenly distribute the sautéed mushrooms on top of your chicken layer. Next, scatter a good handful (or more!) of fresh baby spinach right on top. It might look like a lot, but the spinach will wilt and blend into the creamy filling as it bakes.

Step 5: Whip Up the Creamy Sauce

In a bowl, mix together the green onion cream cheese, olive oil, and chicken broth. Don’t stress about perfection—just stir until it becomes a pourable, thick sauce. If you want a touch more tang, add a squeeze of fresh lemon juice.

Step 6: Assemble and Bake Covered

Pour the cream cheese sauce over the chicken, mushrooms, and spinach. Embrace the messiness! Cover the dish loosely with foil (you want steam to escape), and bake for 20 minutes to let all the flavors mingle and the chicken start to cook through.

Step 7: Bake Uncovered

Remove the foil and pop the casserole back into the oven. Bake uncovered for another 20 minutes—this helps everything meld together and lets the spinach and mushrooms roast perfectly.

Step 8: Finish with Mozzarella

Time for the grand finale! Sprinkle the shredded mozzarella evenly across the top, then slide the casserole back into the oven for 5 to 10 more minutes. Once the cheese is golden and bubbly at the edges, it’s ready to wow.

Step 9: Serve & Enjoy

Let the Chicken Spinach and Mushroom Low-Carb Casserole rest for a few minutes, then serve hot. Savor that first creamy, cheesy bite—you’ve earned it!

How to Serve Chicken Spinach and Mushroom Low-Carb Casserole

Garnishes

A sprinkle of freshly chopped parsley or chives can add just the right pop of color and freshness to your Chicken Spinach and Mushroom Low-Carb Casserole. If you want a little heat, try a tiny pinch of red pepper flakes or some freshly grated lemon zest for extra brightness.

Side Dishes

This casserole is hearty enough to stand alone, but a crisp green salad tossed with tangy vinaigrette makes a perfect partner. If you’d like a more substantial accompaniment while keeping it low-carb, try roasted cauliflower or sautéed green beans for extra crunch and color.

Creative Ways to Present

If you’re entertaining or craving a restaurant-worthy look, spoon generous portions of the casserole into individual ramekins and broil with an extra sprinkle of mozzarella until bubbly. Or, serve over spiralized zucchini noodles for a fun, veggie-packed twist on a classic.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Chicken Spinach and Mushroom Low-Carb Casserole to an airtight container and refrigerate. It will keep beautifully for up to 3 days, making it an ideal meal prep option that actually tastes better the next day.

Freezing

To freeze, let the casserole cool completely before portioning into freezer-safe containers. It freezes well for up to 2 months. When you’re ready for a cozy meal, thaw overnight in the fridge for best texture and flavor.

Reheating

Warm your leftovers in a 350°F (175°C) oven, loosely covered with foil, until hot throughout—about 20 minutes. Microwave reheating works in a pinch, though the oven keeps the cheese melty and the chicken tender.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and squeeze out as much excess water as you can before layering it in. This keeps the casserole from becoming watery and preserves the creamy texture you want.

What can I use if I can’t find green onion cream cheese?

You can easily substitute plain cream cheese and stir in a couple of thinly sliced green onions, or try chive cream cheese for a similar mild, fresh bite.

Will this recipe work with chicken thighs?

Definitely! Boneless, skinless thighs can be used instead of breasts, and they bring a bit more juiciness and flavor. Just trim any excess fat for best results.

Is Chicken Spinach and Mushroom Low-Carb Casserole gluten-free?

Yes! All the core ingredients are naturally gluten-free, but always double-check labels on your chicken broth and seasoning blend to be extra safe.

Can I make Chicken Spinach and Mushroom Low-Carb Casserole ahead?

Yes, you can assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Just add a few extra minutes to the initial bake time if it’s going straight from the fridge to the oven.

Final Thoughts

There’s something undeniably heartwarming about sharing a bubbling Chicken Spinach and Mushroom Low-Carb Casserole with the people you love. It’s delicious, impressive, and completely doable. So gather those ingredients, put on your coziest apron, and see just how easy and satisfying low-carb comfort food can be!

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