Description
A hearty and creamy casserole combining tender chicken, fresh spinach, earthy mushrooms, and melted mozzarella cheese for a comforting meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cubed
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms
- 1 cup shredded mozzarella cheese
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and cook the cubed chicken until browned and no longer pink inside, about 5-7 minutes.
- Add the sliced mushrooms and spinach to the skillet, cooking until the mushrooms are tender and spinach is wilted, about 3-4 minutes.
- Stir in the cream of mushroom soup, milk, garlic powder, salt, and pepper until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish and top evenly with shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for 5 minutes before serving.
Notes
This casserole can be prepared ahead and refrigerated for up to 24 hours before baking. For a crispier top, broil for the last 2 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 12g
- Protein: 38g