Cheesy Chicken and Spinach Casserole with Mushrooms Recipe
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Author:Patricia Jannet
Total Time:45 minutes
Yield:4 servings 1x
Diet:Halal
Description
A creamy, cheesy chicken and spinach casserole with mushrooms, garlic, and Italian seasoning, baked to golden perfection for the ultimate comfort food dinner.
Ingredients
Scale
4 boneless, skinless chicken breasts
2 cups fresh spinach (roughly chopped)
2 cups mushrooms, sliced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tsp Italian seasoning
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Preheat oven to 375°F (190°C).
Season chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet and sear chicken on both sides until golden brown, about 3–4 minutes per side. Remove and set aside.
In the same skillet, sauté mushrooms until browned. Add garlic and spinach, cooking until spinach is wilted.
Pour in chicken broth and heavy cream, stir, and let simmer for 2–3 minutes until slightly thickened.
Transfer the chicken breasts to a baking dish. Pour the creamy spinach and mushroom mixture over the chicken.
Top with mozzarella and Parmesan cheese.
Bake for 20–25 minutes until the chicken is fully cooked (165°F / 74°C) and the cheese is golden and bubbly.
Garnish with chopped parsley and serve hot.
Notes
For a lighter version, use half-and-half instead of heavy cream.
Frozen spinach can be used if drained and squeezed dry.
Make ahead by assembling the casserole and refrigerating up to 24 hours before baking.
Great for meal prep — bake one for dinner and freeze another for later.
