I’ve got a Chicken Spinach Mushroom casserole that shaves carbs, actually fills you up, and looks way better than anything from a frozen aisle.

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I adore this Chicken Spinach Mushroom casserole because it hits all my cravings without acting smug. I love how shredded chicken breasts and cremini mushrooms anchor the whole thing while everything else melts into cheesy, ridiculous comfort.

It’s big, cheesy, and doesn’t pretend to be fancy. I make it when I want Healthy Low Carb Dinners that actually feel like dinner, not rabbit food.

The greens hide in there like a bonus. And the crusty top?

Yes please. I’m obsessed with leftovers.

Cold slice for breakfast, no shame. I crave it on lazy Mondays and after rough weeks every time.

Ingredients

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Chicken: big protein punch, super comforting and hearty.
Spinach: basically a green sanity check, bright and slightly earthy.
Mushrooms: add meaty chew and deep umami notes.
Cream cheese: rich, creamy binder that keeps it cozy.
Heavy cream: makes everything silky and just a touch luxurious.
Sour cream or Greek yogurt: tangy creaminess, cuts richness a bit.
Mozzarella: melty, stretchy cheese that’s pure comfort food.
Parmesan: salty, nutty finish that keeps it interesting.
Onion: sweet base flavor, gives some everyday comfort.
Garlic: punchy aromatics, it’s basically flavor glue.
Olive oil: smooth sauté fat, kind of fruity and essential.
Butter: plus, adds richness and that round, cozy flavor.
Salt: sharpens everything, don’t skip it but taste.
Pepper: warm bite and subtle background heat.
Italian seasoning or thyme: herb backbone, relaxed and familiar.
Red pepper flakes: optional kick for those who like sparks.
Almond flour or crushed pork rinds: crunchy topping, adds texture.
Parsley or chives: fresh green pop, brightens each bite.

Ingredient Quantities

1.5 pounds boneless skinless chicken breasts, cooked and shredded or chopped

10 ounces fresh baby spinach, or 12 ounces frozen spinach, thawed and squeezed dry

8 ounces cremini or white mushrooms, sliced

8 ounces cream cheese, softened

1/2 cup heavy cream

1/2 cup sour cream or plain Greek yogurt

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 small onion, finely diced

2 to 3 garlic cloves, minced

1 tablespoon olive oil (for sautéing)

1 tablespoon butter (optional, for richer flavor)

1 teaspoon salt, adjust to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon dried Italian seasoning or 1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes, optional for a little heat

1/4 cup almond flour or crushed pork rinds, optional topping for extra crisp

2 tablespoons chopped fresh parsley or chives, for garnish

How to Make this

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1. Preheat oven to 375F (190C). Lightly grease a 9×13 inch or similar baking dish and set aside.

2. Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 4 to 5 minutes.

3. Add minced garlic and sliced mushrooms to the skillet. Cook, stirring, until mushrooms release their liquid and it mostly evaporates, another 5 to 7 minutes. Season with 1 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning or thyme, and the red pepper flakes if using.

4. If using fresh spinach add it to the pan in batches and cook until wilted. If using frozen, make sure it is fully thawed and well squeezed before adding. Remove from heat and let the mixture cool slightly.

5. In a large bowl beat together the softened cream cheese, heavy cream and sour cream or Greek yogurt until smooth. Stir in half of the mozzarella and all of the Parmesan. Taste and adjust seasoning if needed.

6. Fold in the cooked shredded or chopped chicken and the cooled mushroom-spinach mixture until everything is evenly coated. Mix well so the chicken is sauced through.

7. Transfer the mixture to the prepared baking dish, spreading into an even layer. Sprinkle the remaining mozzarella over the top. If you want extra crunch, mix the almond flour or crushed pork rinds with a little melted butter and sprinkle over the cheese.

8. Bake uncovered for 20 to 25 minutes until bubbly and the cheese is melted. For a golden top, place under the broiler 1 to 2 minutes but watch it closely so it does not burn.

9. Remove from oven and let rest 5 to 10 minutes so the casserole firms up and is easier to serve.

10. Garnish with chopped fresh parsley or chives, slice and serve warm. Leftovers keep well refrigerated for 3 to 4 days and reheat in the oven for best texture.

Equipment Needed

1. 9×13 inch baking dish or similar, lightly greased before you use it
2. Large skillet or sauté pan for cooking the onions, mushrooms and spinach — use a lid if your skillet has one
3. Mixing bowl, big enough to beat together the cream cheese, creams and cheeses
4. Rubber spatula or wooden spoon for folding everything together and scraping the bowl
5. Whisk or hand mixer to smooth the cream cheese and heavy cream (a fork works if you dont have one)
6. Cutting board and chef knife for dicing the onion, slicing mushrooms and chopping the parsley
7. Measuring cups and spoons for the creams, cheeses and seasonings
8. Oven mitts and a baking sheet or trivet to set the hot dish on after baking

FAQ

Q: Can I use frozen spinach instead of fresh?

A: Yes, you can. Use 12 ounces frozen, thaw it completely and squeeze out as much liquid as you can or the dish will be watery. It's not a perfect swap for texture but it works fine.

Q: How do I reheat leftovers so they don't get dry?

A: Reheat in the oven at 325°F for 10 to 15 minutes covered with foil, or microwave in short bursts with a splash of cream or milk to keep it creamy. Stir halfway through so it heats evenly.

Q: Can I make this ahead and freeze it?

A: Yes, it freezes well. Cool completely, put into a freezer safe container, and freeze up to 3 months. Thaw overnight in the fridge before reheating. The texture of the spinach and cream cheese is a little different after freezing but still tasty.

Q: I dont have cream cheese or sour cream. What can I use?

A: You can swap cream cheese with ricotta or mascarpone in a pinch, and use plain Greek yogurt for sour cream. The flavor and creaminess will change a bit, but it'll still be good.

Q: How can I make this lower in carbs or lower in calories?

A: Use Greek yogurt instead of sour cream, reduce the heavy cream to 1/4 cup and add a splash of chicken broth, and skip the almond flour topping. Also use 2% mozzarella or less cheese if you want.

Q: Any tips for getting good mushroom flavor?

A: Don't crowd the pan when you cook mushrooms. Sauté them in a hot pan with the olive oil and optional butter until they're nicely browned, that concentrates the flavor. Season with a little salt early so they release their moisture, then let them caramelize.

Chicken, Spinach, And Mushroom Low Recipe Substitutions and Variations

Chicken (1.5 lb cooked): Swap with shredded rotisserie turkey or leftover roast turkey, or use canned chicken for a quicker option (drain well). You can also use cooked, diced tofu for a vegetarian twist, just press out extra moisture first.
Cream cheese (8 oz): Use an equal amount of full fat ricotta for a lighter, slightly grainier texture, or mascarpone for richer, silkier results. For a dairy free choice try vegan cream cheese, but reduce added salt cause some are salty.
Spinach (10 oz fresh / 12 oz frozen): Substitute baby kale or chopped Swiss chard (saute a bit longer to soften), or use frozen mixed greens if thats what you have. If using tougher greens, give them more time to wilt.
Almond flour / crushed pork rinds topping (1/4 cup, optional): Swap with panko breadcrumbs or crushed Ritz crackers for a classic crunchy top (not low carb), or use ground flaxseed for a low carb, nuttier crunch. If you want extra cheese crisp, mix grated Parmesan with the crumbs.

Pro Tips

1) Don’t over-squeeze the frozen spinach. If it’s even a little wet the casserole gets watery and soggy. Use a clean dish towel or lots of paper towels and really wring it out until it’s almost dry.

2) Brown the mushrooms and onions well. Let them get a little color and most of their liquid should evaporate. That step adds real depth, otherwise the dish tastes flat. Patience here pays off.

3) Temper the cream cheese before mixing. Microwave it in 10 second bursts or leave it on the counter until soft. If it’s cold you’ll get lumps and the sauce won’t be smooth.

4) For best texture, let it rest 8 to 10 minutes after baking. It firms up and is way easier to serve. If you want a crunchy top, use almond flour or crushed pork rinds mixed with a little melted butter and put them on in the last 5 minutes of baking, not from the start.

Chicken, Spinach, And Mushroom Low Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’ve got a Chicken Spinach Mushroom casserole that shaves carbs, actually fills you up, and looks way better than anything from a frozen aisle.

Servings

servings

Calories

632

kcal

Equipment: 1. 9×13 inch baking dish or similar, lightly greased before you use it
2. Large skillet or sauté pan for cooking the onions, mushrooms and spinach — use a lid if your skillet has one
3. Mixing bowl, big enough to beat together the cream cheese, creams and cheeses
4. Rubber spatula or wooden spoon for folding everything together and scraping the bowl
5. Whisk or hand mixer to smooth the cream cheese and heavy cream (a fork works if you dont have one)
6. Cutting board and chef knife for dicing the onion, slicing mushrooms and chopping the parsley
7. Measuring cups and spoons for the creams, cheeses and seasonings
8. Oven mitts and a baking sheet or trivet to set the hot dish on after baking

Ingredients

1.5 pounds boneless skinless chicken breasts, cooked and shredded or chopped
10 ounces fresh baby spinach, or 12 ounces frozen spinach, thawed and squeezed dry
8 ounces cremini or white mushrooms, sliced
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup sour cream or plain Greek yogurt
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 small onion, finely diced
2 to 3 garlic cloves, minced
1 tablespoon olive oil (for sautéing)
1 tablespoon butter (optional, for richer flavor)
1 teaspoon salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried Italian seasoning or 1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes, optional for a little heat
1/4 cup almond flour or crushed pork rinds, optional topping for extra crisp
2 tablespoons chopped fresh parsley or chives, for garnish

Directions

Preheat oven to 375F (190C). Lightly grease a 9×13 inch or similar baking dish and set aside.
Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 4 to 5 minutes.
Add minced garlic and sliced mushrooms to the skillet. Cook, stirring, until mushrooms release their liquid and it mostly evaporates, another 5 to 7 minutes. Season with 1 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning or thyme, and the red pepper flakes if using.
If using fresh spinach add it to the pan in batches and cook until wilted. If using frozen, make sure it is fully thawed and well squeezed before adding. Remove from heat and let the mixture cool slightly.
In a large bowl beat together the softened cream cheese, heavy cream and sour cream or Greek yogurt until smooth. Stir in half of the mozzarella and all of the Parmesan. Taste and adjust seasoning if needed.
Fold in the cooked shredded or chopped chicken and the cooled mushroom-spinach mixture until everything is evenly coated. Mix well so the chicken is sauced through.
Transfer the mixture to the prepared baking dish, spreading into an even layer. Sprinkle the remaining mozzarella over the top. If you want extra crunch, mix the almond flour or crushed pork rinds with a little melted butter and sprinkle over the cheese.
Bake uncovered for 20 to 25 minutes until bubbly and the cheese is melted. For a golden top, place under the broiler 1 to 2 minutes but watch it closely so it does not burn.
Remove from oven and let rest 5 to 10 minutes so the casserole firms up and is easier to serve.
Garnish with chopped fresh parsley or chives, slice and serve warm. Leftovers keep well refrigerated for 3 to 4 days and reheat in the oven for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.