Description
This Chicken, Spinach and Mushroom Bake is a creamy, cheesy, and comforting dinner made with tender chicken, fresh spinach, earthy mushrooms, and a savory sauce. It is easy to prepare and perfect for a satisfying family meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant.
- Add sliced mushrooms and cook for 5–7 minutes until tender.
- Stir in chopped spinach and cook for 2–3 minutes until wilted.
- In a bowl, combine cream of mushroom soup, sour cream, Italian seasoning, salt, and pepper.
- Grease a baking dish and arrange the chicken breasts in a single layer.
- Spread the mushroom and spinach mixture over the chicken.
- Pour the creamy sauce evenly over the top.
- Sprinkle mozzarella cheese over everything.
- Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) internally and the cheese is bubbly and golden.
- Let the casserole rest for a few minutes before serving.
Notes
- Serve with roasted vegetables, steamed broccoli, rice, pasta, or mashed potatoes.
- Add a simple green salad for a lighter side.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat individual portions in the microwave or reheat the entire dish in the oven until warmed through.
- Freeze cooled leftovers in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.