Description
This Chicken Spinach Mushroom Bake is a creamy, cheesy casserole made with tender chicken, fresh spinach, sautéed mushrooms, and a rich cream cheese sauce topped with golden melted mozzarella. It’s an easy family dinner that’s perfect for busy weeknights, meal prep, or entertaining guests.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 8 ounces cremini or white mushrooms, sliced
- 4 cups fresh baby spinach
- 3 cloves garlic, minced
- 8 ounces cream cheese, softened
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh chopped parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Sauté the mushrooms for 5–6 minutes until golden.
- Add the garlic and cook for 30 seconds, then stir in the spinach and cook until just wilted. Remove from the heat.
- In a large bowl, whisk together the softened cream cheese, heavy cream, Parmesan cheese, Italian seasoning, onion powder, paprika, salt, and black pepper until smooth.
- Arrange the chicken pieces evenly in the prepared baking dish.
- Spoon the mushroom and spinach mixture over the chicken.
- Pour the creamy sauce evenly over the casserole and gently spread it to coat the chicken.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake uncovered for 35 to 40 minutes, or until the chicken reaches 165°F (74°C) and the cheese is melted and golden.
- Let the casserole rest for 5 to 10 minutes before serving.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- Sauté the mushrooms first to remove excess moisture.
- If using frozen spinach, thaw it completely and squeeze out all the liquid.
- Freshly shredded mozzarella melts better than pre-shredded cheese.
- Chicken thighs can be substituted for chicken breasts.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Fat: 28g
- Carbohydrates: 8g
- Protein: 48g
- Cholesterol: 165mg