Description
Chicken Spinach Mushroom Bake is a creamy, cheesy, and comforting casserole that’s perfect for busy weeknights or cozy family dinners. This dish combines juicy chicken, earthy mushrooms, and nutrient-rich spinach in a savory cream sauce, all topped with melted cheese for a golden, bubbling finish.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- ½ cup heavy cream (or milk for lighter version)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat Oven
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Cook Vegetables
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Heat olive oil in a skillet over medium heat.
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Add onion and mushrooms; sauté for 5–6 minutes until softened.
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Stir in garlic and spinach, cooking until spinach wilts. Remove from heat.
Step 3: Prepare the Sauce
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In a bowl, whisk together cream of mushroom soup, heavy cream, Italian seasoning, paprika, salt, and pepper.
Step 4: Assemble the Bake
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Place chicken breasts in prepared baking dish.
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Spread spinach-mushroom mixture over the chicken.
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Pour sauce evenly on top.
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Sprinkle mozzarella and Parmesan cheese over the entire dish.
Step 5: Bake
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Bake uncovered for 30–35 minutes, or until chicken reaches internal temperature of 165°F (74°C).
Step 6: Serve
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Garnish with fresh parsley and serve hot.
Notes
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Chicken thighs add more flavor and stay tender during baking.
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If sauce seems too thick, thin it with extra broth or cream.
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Fresh spinach gives the best flavor, but frozen works if well drained.
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Bake uncovered for a golden cheesy top.
Nutrition
- Calories: 420