Chicken, Spinach & Mushroom Low-Carb Bake

There’s something about the aroma of a freshly baked casserole that transports me straight back to my nonna’s cozy kitchen. While her bakes were rich and hearty, I’ve adapted her comforting style into a modern, low-carb version perfect for today’s health-conscious eaters. This Chicken, Spinach & Mushroom Low-Carb Bake blends creamy textures, savory goodness, and nutritious ingredients, making it a guilt-free comfort food for any season.

Whether it’s the warmth of a winter evening or the freshness of a light summer dinner, this dish delivers. It’s high in protein, packed with vegetables, and avoids the heaviness of traditional casseroles thanks to a low-carb profile — without sacrificing flavor. From findcooking.com .

Chicken, Spinach & Mushroom Low-Carb Bake


Ingredients:

For the Chicken:
• 2 large chicken breasts, cooked and shredded (about 3 cups)
• Salt and pepper, to taste (if tolerated)
• 1 tsp garlic powder
• 1 tsp onion powder (if tolerated)

For the Veggies & Sauce:
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 cups fresh spinach, chopped
• 1½ cups mushrooms, sliced (cremini or button)
• 2 garlic cloves, minced
• ½ cup chopped onion (if tolerated)
• ½ tsp thyme
• ½ tsp dried basil

Creamy Binding:
• ¾ cup cream cheese (room temperature)
• ½ cup sour cream (if tolerated)
• ¼ cup grated Parmesan cheese (if tolerated)
• 1 cup shredded mozzarella cheese (divided use)
• ¼ cup chicken broth or heavy cream

Topping:
• 2 tbsp almond flour (optional for crunch)
• 2 tbsp grated Parmesan cheese (if tolerated)
• Fresh parsley, for garnish



Directions:

Step 1: Prep the Chicken
If you haven’t pre-cooked your chicken, season it with salt, pepper, garlic powder, and onion powder. Bake or pan-sear until cooked through, then shred or dice. You can also use leftover rotisserie chicken to save time and add extra flavor.

Step 2: Sauté the Vegetables
In a large skillet, heat olive oil and butter over medium heat. Add onions and garlic, cooking until fragrant (about 2 minutes). Add mushrooms and cook for 5–6 minutes, until browned and softened. Stir in the spinach, thyme, and basil. Cook until spinach is wilted. Set aside.

Step 3: Make the Creamy Sauce
In a mixing bowl, combine cream cheese, sour cream, Parmesan, half of the mozzarella, and chicken broth. Stir until smooth. Gently fold in the sautéed vegetables and shredded chicken. Season with salt and pepper if needed.

Step 4: Assemble the Bake
Preheat oven to 375°F (190°C). Spread the mixture into a greased 9×9” baking dish. Sprinkle remaining mozzarella over the top. If desired, mix almond flour and Parmesan and sprinkle for a crispy topping.

Step 5: Bake
Bake uncovered for 25–30 minutes or until bubbly and golden. For a crispier top, broil for an additional 2–3 minutes at the end.

Step 6: Serve
Let cool slightly. Garnish with fresh parsley and serve warm. Pair with a light arugula salad or roasted vegetables.



Tips for Customization
• Dairy-Free: Use dairy-free cheese and coconut cream.
• Extra Veggies: Add chopped zucchini, bell peppers, or kale.
• More Protein: Swap or add bacon or sausage (both without problem ingredients).



Make It Ahead
This bake is perfect for meal prep. Assemble ahead and refrigerate for up to 2 days before baking. You can also freeze the unbaked mixture and bake straight from frozen — just add 10–15 extra minutes of cooking time.


Storage & Reheating
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions individually for up to 3 months.
• Reheat: Microwave or reheat in the oven at 350°F until warmed through.