Chicken Spinach Mushroom Bake (Print Version)
# Ingredients:
→ Protein
01 -
2 cups cooked chicken breast, chopped or shredded
→ Vegetables
02 -
4 cups fresh spinach
03 -
2 cups mushrooms, sliced
04 -
1 small onion, finely chopped
05 -
3 cloves garlic, minced
→ Dairy
06 -
1/2 cup heavy cream
07 -
1 cup shredded mozzarella cheese
08 -
1/4 cup grated Parmesan cheese
→ Pantry
09 -
2 tablespoons olive oil
10 -
1 teaspoon Italian seasoning
11 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
02 -
Heat olive oil in a large skillet over medium heat. Sauté onions and mushrooms for 5 to 7 minutes until softened.
03 -
Stir in minced garlic and cook for 1 additional minute. Add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
04 -
Spread cooked chicken evenly in the bottom of the prepared dish. Top with the sautéed spinach and mushroom mixture.
05 -
Pour heavy cream evenly over the mixture, then sprinkle mozzarella and Parmesan cheese on top.
06 -
Bake uncovered for 20 to 25 minutes until the cheese is melted and golden brown.
07 -
Allow to rest for 5 minutes before serving.
# Notes:
01 -
For convenience, use rotisserie chicken. Sauté mushrooms and spinach beforehand to prevent excess moisture. Add red pepper flakes for heat. Store leftovers refrigerated for up to 4 days.