Description
A quick and indulgent chicken bake with spinach and mushrooms, topped with a creamy cheese sauce.
Ingredients
- 2 cups (300 g) diced chicken breast
- 1 cup (150 g) fresh spinach, roughly chopped
- 1 cup (150 g) sliced mushrooms
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) shredded cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup (150 g) cooked pasta (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Dice the chicken into bite-sized pieces and pat dry.
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, garlic powder, and onion powder; sauté until golden and cooked through, about 5–7 minutes.
- Push the chicken to the side and add sliced mushrooms; sauté until browned, about 3–4 minutes.
- Add the spinach and fold it in, cooking until wilted, about 1–2 minutes.
- Pour in the heavy cream and let it simmer to thicken, about 3–5 minutes.
- Stir in half of the shredded cheese until melted.
- Transfer the mixture to the baking dish and fold in cooked pasta if using.
- Sprinkle remaining cheese on top and bake for 25–30 minutes until bubbly and golden.
- Let rest before serving, optionally garnished with fresh herbs.
Notes
For lower calorie options, use half-and-half or evaporated milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American