Low Carb Chicken Spinach Mushroom Bake Recipe
Introduction
This Low Carb Chicken Spinach Mushroom Bake is a creamy, cheesy, and satisfying dish perfect for a family dinner or meal prep. Loaded with tender chicken, fresh spinach, and savory mushrooms, it’s an easy way to enjoy a healthy, comforting meal in under an hour.
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 2 cups cooked chicken breast, shredded
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are tender and slightly browned.
- Step 3: Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until the spinach is wilted.
- Step 4: In a mixing bowl, combine the cooked chicken, softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, heavy cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Step 5: Add the sautéed spinach and mushrooms to the cheese and chicken mixture, stirring until everything is evenly combined.
- Step 6: Transfer the mixture into a greased baking dish, spreading it out evenly.
- Step 7: Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
- Step 8: Once baked, remove from the oven and allow it to cool slightly before serving.
- Step 9: Garnish with freshly chopped parsley before serving.
Tips & Variations
- Use fresh mozzarella for a creamier texture or swap with cheddar for a sharper flavor.
- Try adding chopped sun-dried tomatoes or red pepper flakes for extra zest.
- For a dairy-free option, use coconut cream and a dairy-free cheese substitute.
- Make sure to drain any excess liquid from spinach after sautéing to prevent the bake from getting watery.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For longer storage, freeze in a suitable container for up to 2 months and thaw in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw chicken instead of cooked chicken?
This recipe calls for cooked chicken to ensure even cooking and prevent dryness. If you prefer to use raw chicken, be sure to cook it thoroughly before mixing with other ingredients.
Is this dish suitable for meal prep?
Yes, this bake is great for meal prep. It keeps well in the refrigerator and can be portioned out for easy lunches or dinners throughout the week.
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Low Carb Chicken Spinach Mushroom Bake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Carb
Description
This Low Carb Chicken Spinach Mushroom Bake is a delicious, creamy, and cheesy casserole perfect for a healthy dinner. Packed with tender chicken breast, sautéed mushrooms, fresh spinach, and a blend of cream cheese, mozzarella, and Parmesan, this bake delivers rich flavors with minimal carbs. It’s an easy-to-prepare dish that comes together quickly and bakes to a bubbly, golden perfection.
Ingredients
Vegetables
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
Proteins & Dairy
- 2 cups cooked chicken breast, shredded
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
Seasonings & Oils
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are tender and slightly browned, developing deep flavor.
- Cook Spinach: Add the chopped spinach to the skillet with the mushrooms and cook for an additional 2-3 minutes until the spinach is wilted and combined well with the mushrooms.
- Mix Chicken and Cheese: In a mixing bowl, combine the shredded cooked chicken, softened cream cheese, shredded mozzarella, grated Parmesan, heavy cream, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the ingredients are well incorporated into a creamy mixture.
- Combine Vegetables: Fold the sautéed spinach and mushrooms into the chicken and cheese mixture, stirring gently until everything is evenly combined.
- Transfer to Baking Dish: Grease a baking dish lightly, then transfer the combined mixture into it, spreading evenly to ensure uniform baking.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and has turned a nice golden brown color, indicating it is cooked through and flavorful.
- Cool Slightly: Remove the bake from the oven and let it cool slightly for a few minutes to allow the flavors to settle and make serving easier.
- Garnish and Serve: Sprinkle freshly chopped parsley on top for color and freshness before serving your delicious low carb chicken spinach mushroom bake.
Notes
- Use cooked chicken breast to save prep time—rotisserie chicken works great.
- Feel free to substitute cream cheese with Neufchâtel cheese to reduce fat content slightly.
- For added flavor, you can sprinkle extra Parmesan on top before baking.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Make sure to drain excess moisture from spinach and mushrooms before mixing to avoid watery casserole.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: low carb chicken bake, chicken spinach mushroom casserole, keto chicken bake, creamy chicken bake, healthy chicken recipes
