This easy chicken, mushroom, spinach, and cheese casserole recipe is one delicious dish loaded with mushrooms, spinach, and a creamy sauce.
This Chicken and Cheese Bake recipe makes 6 servings and has 6g net carbs per serve.
Store leftover Easy Chicken Bake in the fridge for up to 4 days, or freeze for up to 3 months.
Ingredients
- 2 tablespoons of Salted Butter
- 1 sml Onion, sliced
- 2 teaspoons of Garlic Powder
- 2 teaspoons of Dried Oregano
- 1 teaspoon of Smoked Paprika
- 1 teaspoon of Mustard Powder
- 1 teaspoon of Salt
- ½ teaspoon of White Pepper, ground
- 3 cups of Mushrooms, sliced
- 8 ounces of Cream Cheese
- ½ cup of Heavy Cream
- 3 cups of Baby Spinach
- 1 Rotisserie Chicken, shredded (600g/21oz of meat)
- 1 cup of Cheddar Cheese, shredded
- Fresh Oregano, finely chopped, to serve
How to Make Chicken, Mushroom, Spinach & Cheese Bake
- Preheat your oven to 200C/390F.
- Place a large saucepan over high heat. Add the butter and onion and saute for 3 minutes.
- Add the herbs, spices, and salt, and pepper and mix well. Saute for another 2 minutes before adding the mushrooms, mix well.
- Cook the mushrooms until they have softened.
- Add the cream cheese and heavy cream and heat until the cream cheese has melted.
- Bring to a simmer then mix through the spinach, once it has wilted, add the shredded chicken, and mix well.
- Pour the mixture into a casserole dish, smooth out, and top with the cheddar cheese.
- Bake for 20-25 minutes, until the cheese is golden brown.
- Spoon into bowls and top with freshly chopped oregano. Enjoy!
Chicken, Mushroom, Spinach and Cheese Casserole
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Ingredients
- 2 tablespoons Salted Butter
- 1 sml Onion sliced
- 2 teaspoons Garlic Powder
- 2 teaspoons Dried Oregano
- 1 teaspoon Smoked Paprika
- 1 teaspoon Mustard Powder
- 1 teaspoon Salt
- ½ teaspoon White Pepper ground
- 3 cups Mushrooms sliced
- 8 ounces Cream Cheese
- ½ cup Heavy Cream
- 3 cups Baby Spinach
- 1 Rotisserie Chicken shredded (600g/21oz of meat)
- 1 cup Cheddar Cheese shredded
- Fresh Oregano finely chopped, to serve
Instructions
- Preheat your oven to 200C/390F.
- Place a large saucepan over high heat. Add the butter and onion and saute for 3 minutes.
- Add the herbs, spices, and salt, and pepper and mix well. Saute for another 2 minutes before adding the mushrooms, mix well.
- Cook the mushrooms until they have softened.
- Add the cream cheese and heavy cream and heat until the cream cheese has melted.
- Bring to a simmer then mix through the spinach, once it has wilted, add the shredded chicken, and mix well.
- Pour the mixture into a casserole dish, smooth out, and top with the cheddar cheese.
- Bake for 20-25 minutes, until the cheese is golden brown.
- Spoon into bowls and top with freshly chopped oregano. Enjoy!
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Nutrition
Looking for more delicious Keto Casserole recipes? Try our;
- Chicken Broccoli Cheese Casserole
- Cheesy Ground Beef Casserole
- Taco Casserole
- Spaghetti Bolognese Casserole
To make a larger batch of this Chicken and Cheese Bake recipe, adjust the servings above.