Description
This Chicken Spinach & Mushroom Bake is a wholesome and comforting casserole, bringing together tender chicken, earthy mushrooms, and vibrant spinach in a creamy, cheesy sauce. Ideal for busy weeknights or gatherings.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup white wine (optional, can substitute chicken broth)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth, low sodium
- 1 cup milk (whole milk works best for creaminess)
- 8 ounces cream cheese, softened and cut into cubes
- 1 cup Parmesan cheese, freshly grated and divided
- 10 ounces fresh spinach, roughly chopped (or 10 oz frozen spinach, thawed and drained)
- 1 red bell pepper, diced (optional for color and nutrition)
- 1 cup shredded mozzarella cheese
- ½ cup panko bread crumbs
- 2 tablespoons melted butter
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter. Prepare all your ingredients according to the list above so they’re ready to go.
- In a large skillet over medium-high heat, warm the olive oil. Add the diced chicken pieces and cook until they’re just beginning to brown on the outside, about 5 minutes. Transfer to a plate and set aside.
- In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds. Add the mushrooms, thyme, oregano, salt, and pepper. Cook until mushrooms release their moisture and begin to brown, about 5-7 minutes.
- Pour in the white wine or chicken broth and simmer for 2 minutes. Return the chicken to the skillet and stir to combine. Remove from heat.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in chicken broth and milk, stirring until thickened, about 3-4 minutes.
- Reduce heat to low and add cream cheese and ¾ cup of the Parmesan cheese. Stir until melted and smooth. Season with salt and pepper to taste.
- Prepare the spinach: microwave fresh spinach with 1 tablespoon water for 2 minutes until wilted, or squeeze excess water from thawed frozen spinach.
- Transfer the chicken and mushroom mixture to the prepared baking dish. Spread spinach and bell pepper over the chicken layer. Pour the creamy sauce evenly over the top.
- In a small bowl, mix panko breadcrumbs with remaining ¼ cup Parmesan and melted butter. Sprinkle mozzarella over the casserole, followed by the breadcrumb topping.
- Bake for 25-30 minutes until bubbling and golden. If the top browns too quickly, tent with foil.
- Let rest 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Marinate chicken in lemon juice, olive oil, and garlic for extra flavor.
- Try a mix of mushrooms for deeper flavor.
- Ensure frozen spinach is fully drained to avoid excess moisture.
- Adjust sauce consistency with extra milk or broth as needed.
- Assemble ahead and refrigerate up to 24 hours before baking, adding 10-15 minutes to baking time.
- Store leftovers in the fridge up to 4 days, or freeze for up to 3 months. Reheat gently.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 385
- Sugar: 3
- Sodium: 520
- Fat: 23
- Saturated Fat: 11
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 32
- Cholesterol: 95