Description
A comforting chicken, spinach, and mushroom casserole baked with a creamy sauce and topped with melted cheese, perfect for weeknight dinners or casual gatherings.
Ingredients
- 2 cups (300 g) diced chicken breast
- 1 cup (150 g) fresh spinach, rinsed and patted dry
- 1 cup (150 g) sliced mushrooms (white or cremini)
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) shredded cheese (cheddar, mozzarella, or a blend)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup (150 g) cooked pasta (penne, fusilli, or shells) — optional
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Heat olive oil in a large skillet over medium-high heat.
- Season diced chicken with salt, pepper, garlic powder, and onion powder. Add to the hot skillet and sauté for 5–7 minutes until golden and nearly cooked through.
- Add sliced mushrooms and cook for 3–4 minutes until they release moisture and brown.
- Fold in fresh spinach and cook just until wilted—about 1–2 minutes.
- Pour in heavy cream, stirring to combine. Let simmer for 3–5 minutes to thicken slightly.
- Stir in half of the shredded cheese until melted, then remove from heat.
- If using, fold in cooked pasta and transfer everything to the prepared baking dish.
- Top with the remaining shredded cheese.
- Bake for 25–30 minutes until cheese is melted and bubbly.
- Let rest a few minutes before serving warm.
Notes
For a lighter version, swap heavy cream for half-and-half plus flour or use Greek yogurt. Dry spinach well to avoid watery sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian