Chicken, Spinach, and Mushroom Bake

A creamy, comforting casserole featuring shredded chicken, fresh spinach, and sautéed mushrooms, baked until golden and bubbly.

Ingredients  

Main Ingredients

• 2 cups cooked chicken, shredded Rotisserie chicken works perfectly.
• 2 cups fresh spinach, chopped Baby spinach works well.
• 1 cup mushrooms, sliced Cremini or white button mushrooms.
• 1 cup heavy cream Substitute half-and-half for a lighter option.
• 1 cup shredded cheese Mozzarella or cheddar; mix for flavor.
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning

Method 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, add the shredded cooked chicken.
3. Toss in the chopped spinach and sliced mushrooms.
4. Add the minced garlic, salt, black pepper, and Italian seasoning.
5. Pour in the heavy cream and stir until everything is evenly coated.
6. Transfer the mixture to a lightly greased baking dish (about 8×8 inches works well).
7. Sprinkle the shredded cheese evenly over the top.

Baking

1. Bake for 25–30 minutes, until the cheese is bubbly and golden brown.
2. Let the bake cool for 5 minutes before serving so it sets and is easier to portion.

Notes

Refrigerate leftovers in an airtight container within two hours of baking. They’ll keep for 3–4 days. Reheat single portions in the microwave or 350°F oven until heated through. For freezing, cool completely and store for up to 3 months.