Cheesy Creamy Chicken Spinach Mushroom Casserole


An easy-to-prepare, low-carb and keto-friendly chicken casserole recipe with spinach, mushroom and cheese, perfect for weeknight dinners.

Here's an easy low-carb and keto-friendly casserole recipe you can make using chicken, spinach, mushroom and cheese. Give this a try:



2 cups chicken cooked, shredded

10 oz button mushrooms sliced

6 oz spinach roughly chopped

½ cup mozzarella shredded

2 tbsp onion chopped

1 tbsp butter

2 cloves garlic minced

½ tsp thyme

½ tsp red pepper flakes

salt and pepper to taste


For sauce:

¾ cup heavy cream

3 oz cream cheese

2 oz mozzarella shredded

¼ cup Parmesan grated

pinch nutmeg

salt and pepper to taste




1. Preheat the oven to 350F.


2. Melt butter in a frying pan over medium-high heat. Add onion, garlic and thyme. Cook for 30 seconds. Add mushrooms and red pepper flakes, then season with salt and pepper and sauté for 8 minutes.


3. Stir in spinach (a handful at a time, allowing to wilt before adding the next handful), and cook for an additional 2 minutes or until spinach wilts. Set aside.


4. In a small saucepan, combine all sauce ingredients. Heat on low, stirring occasionally, until cheese melts and the sauce becomes smooth and homogeneous.


5. In a casserole dish, arrange a layer of shredded chicken meat. Spread over half of the cheesy sauce then arrange a layer of mushroom-spinach mixture. Spread remaining sauce on top, sprinkle with mozzarella and bake for 20 minutes or until browned and bubbly on top.


6. Let stand for 5 minutes before serving and enjoy.


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