Ingredients:
2 cups cooked chicken breast, shredded or diced
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup green onion cream cheese (or regular cream cheese with finely chopped green onions)
1/4 cup sour cream
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup chicken broth
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat.
Add the sliced mushrooms and cook for 5-7 minutes until tender and golden brown.
Remove from the skillet and set aside.
In the same skillet, add the chopped spinach and cook for 2-3 minutes until wilted.
Set aside.
In a mixing bowl, combine the green onion cream cheese, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper.
Stir until smooth and well combined.
In a greased 9×13-inch casserole dish, layer the cooked chicken, sautéed mushrooms, and spinach. Pour the creamy mixture over the top, ensuring everything is evenly coated.
Sprinkle the grated mozzarella and Parmesan cheeses over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Garnish with fresh parsley before serving.
Prep Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Kcal:
320 kcal
Servings:
4 servings