Ingredients
- 2 cups boneless chicken (breast or thighs)
- 1 cup fresh mushrooms (button or cremini)
- 8 oz cream cheese
- 1 cup low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 2 cloves garlic (minced)
- 2 cups spinach or kale
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat a splash of olive oil over medium heat. Add minced garlic and sliced mushrooms. Cook for about 5 minutes until soft and fragrant.
- In a mixing bowl, combine the sautéed mixture with shredded chicken, cream cheese, spinach, and chosen herbs. Mix until well combined.
- Pour the mixture into a greased baking dish and sprinkle the shredded cheddar cheese on top.
- Bake for 25-30 minutes until the cheese is golden and bubbly.
- Let the casserole sit for 5-10 minutes before serving to enhance flavors.
- Optional: Garnish with fresh herbs before serving.
Notes
For a dairy-free option, use cashew cream or nutritional yeast instead of cream cheese and cheese. Substitute with different proteins or vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb