Print

Low-Carb Chicken Spinach Mushroom Casserole

A serving of cheesy Low-Carb Chicken Spinach Mushroom Casserole with shredded chicken and sliced mushrooms.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, creamy, low-carb chicken casserole featuring spinach and mushrooms. It is a satisfying, gluten-free dinner perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 5 oz fresh spinach
  • 8 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the sliced mushrooms to the skillet and cook until they release their moisture and brown slightly, about 7-10 minutes.
  4. Stir in the fresh spinach until it wilts down completely. Remove the skillet from the heat.
  5. In a separate bowl, mix the softened cream cheese, heavy cream, chicken broth, garlic powder, thyme, salt, and pepper until smooth. This creates your low carb creamy sauce.
  6. Add the shredded chicken, half of the cheddar cheese, and the cooked vegetable mixture to the cream cheese sauce. Stir everything together until the chicken and vegetables are evenly coated.
  7. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  8. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • For a make-ahead meal, assemble the casserole completely, cover it tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you need a dairy-free option, substitute the cream cheese with a dairy-free cream cheese alternative and use full-fat coconut cream instead of heavy cream.
  • This recipe is naturally gluten free and uses no starch thickeners for a true low carb chicken bake.

Nutrition

Find it online: https://rosatasty.com/low-carb-chicken-spinach-mushroom-casserole/