Ingredients
- 2 cups boneless, skinless chicken (breast or thighs)
- 1 cup fresh mushrooms (cremini or button)
- 1 cup heavy cream (or half-and-half)
- 1 cup cheddar or mozzarella cheese (or Monterey Jack)
- 1 cup chopped bell peppers
- 1 cup fresh spinach (or kale)
- 2 cloves garlic, minced
- 1 tablespoon olive oil (or butter)
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a casserole dish.
- Sauté garlic and mushrooms in olive oil or butter until golden brown.
- Cook the chicken in a separate skillet until golden and fully cooked (about 6-7 minutes per side). Season with salt, pepper, and herbs.
- Slice the cooked chicken into bite-sized pieces and combine in a large mixing bowl with sautéed mushrooms, bell peppers, and spinach.
- Mix in heavy cream and cheese until evenly coated.
- Transfer mixture to the greased casserole dish, spreading evenly. Top with additional cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let it cool for a few moments before serving.
Notes
For a vegetarian twist, tofu or chickpeas can replace the chicken. Use coconut cream for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb