Chicken Spinach & Mushroom Low Carb (Printable Version)

Creamy, cheesy chicken with spinach and mushrooms in a protein-packed low-carb bake.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, chopped or shredded

→ Vegetables

02 - 4 cups fresh spinach
03 - 2 cups mushrooms, sliced
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced

→ Dairy

06 - 1 cup mozzarella cheese, shredded
07 - 1/4 cup parmesan cheese, grated
08 - 1/2 cup heavy cream

→ Oils & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon Italian seasoning
11 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch casserole dish.
02 - Heat olive oil in a large skillet over medium heat. Add onions and mushrooms, sautéing for 5-7 minutes until softened and lightly browned.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in spinach and cook until wilted. Season the mixture with salt, pepper, and Italian seasoning.
05 - Spread cooked chicken evenly across the bottom of the prepared casserole dish.
06 - Top chicken with the sautéed mushroom, spinach, and onion mixture.
07 - Drizzle heavy cream evenly over the top.
08 - Sprinkle mozzarella and parmesan cheese over the entire dish.
09 - Bake uncovered for 20-25 minutes until cheese is melted and golden brown.
10 - Remove from oven and let rest for 5 minutes before serving.

# Additional Tips::

01 -
  • It's genuinely low-carb without tasting like you're missing anything—the cream and cheese make sure of that.
  • The casserole sits beautifully in the fridge for days, which means fewer decisions to make on busy mornings.
  • You can have it on the table in under 45 minutes, start to finish, with almost no active hands-on time.
02 -
  • Don't skip the sautéing step or try to layer raw mushrooms and spinach into the dish; moisture is the enemy of a good casserole, and pre-cooking drives off the water.
  • If your casserole looks watery after baking, you either didn't cook the vegetables down enough or you packed the spinach too tightly—next time, give yourself permission to cook longer in that skillet.
03 -
  • Buy pre-shredded cheese if you're short on time, but shred it yourself if you can—it melts more smoothly because the anti-caking agents in pre-shredded cheese can make the texture grainy.
  • If your casserole is browning too quickly on top but the center isn't heated through, tent it loosely with foil for the last 10 minutes of baking.
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