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A scoop of the keto chicken spinach and mushroom bake on a white plate, showcasing the creamy texture and tender chicken pieces.

Chicken Spinach and Mushroom Low-Carb Casserole

A creamy and delicious Chicken Spinach and Mushroom Low-Carb Casserole that's easy to make and perfect for a healthy keto-friendly weeknight dinner. This one-pan meal is packed with flavor, incredibly satisfying, and sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 tbsp Olive Oil
  • 2 lbs Boneless, Skinless Chicken Breasts cut into 1-inch cubes
  • 1 cup Yellow Onion chopped
  • 8 oz Cremini Mushrooms sliced
  • 4 cloves Garlic minced
  • 10 oz Frozen Chopped Spinach thawed and squeezed very dry
  • 8 oz Cream Cheese softened and cubed
  • 1 cup Heavy Cream
  • 1/2 cup Grated Parmesan Cheese
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • 1.5 cups Shredded Mozzarella Cheese for topping

Equipment

  • 1 Large Oven-Safe Skillet
  • 1 Baking Dish (9x13-inch, if not using an oven-safe skillet)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken cubes with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes, until golden brown on all sides. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the chopped onion and sliced mushrooms. Sauté for 5-7 minutes, until the onions are soft and the mushrooms have released their liquid and started to brown.
  4. Add the minced garlic and cook for another minute until fragrant. Stir in the thawed and thoroughly squeezed spinach, breaking it up with a spoon.
  5. Reduce the heat to low. Add the cubed cream cheese, heavy cream, and grated Parmesan cheese. Stir continuously until the cream cheese has melted completely and the sauce is smooth and creamy. Season the sauce with salt and pepper to taste.
  6. Return the cooked chicken to the skillet. Stir everything together until the chicken and vegetables are well-coated with the sauce.
  7. Sprinkle the shredded mozzarella cheese evenly over the top.
  8. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.

Notes

Tip 1: Don't skip squeezing the spinach! This is the most important step to ensure your casserole is thick and creamy, not watery.
Tip 2: For extra flavor, add a pinch of red pepper flakes or a 1/4 teaspoon of nutmeg to the cream sauce.
Tip 3: If you don't have an oven-safe skillet, you can transfer the mixture to a 9x13-inch baking dish before topping with mozzarella and baking.