I keep coming back to this chicken spinach and mushroom low-carb casserole because it delivers creamy, cheesy comfort with plenty of protein and veggies in every bite. It’s the kind of dinner that makes eating low-carb feel surprisingly satisfying.

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I’m obsessed with this Chicken, Spinach, and Mushroom Low-Carb Casserole because it tastes like I got away with something. Rich, creamy, savory, and loaded without feeling like a carb crash waiting to happen.

I love how fresh spinach cuts through all that cheesy richness, while cremini mushrooms bring that deep, earthy bite I always want more of. And the texture?

Big reason I keep going back for another scoop. But honestly, it’s the kind of dinner I crave when I want something filling, messy in the best way, and not remotely boring.

Low carb, yes. Sad diet food, absolutely not.

Ingredients

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Chicken makes it filling and gives you that cozy casserole vibe.
Mushrooms add earthy flavor, plus they make each bite feel heartier.
Spinach sneaks in greens without tasting like a sad salad.
Cream cheese brings the rich, creamy base everyone secretly wants.
Sour cream adds tang so the dish doesn’t feel too heavy.
Heavy cream makes it extra silky and a little indulgent.
Mozzarella gets melty and stretchy, which is always a win.
Parmesan adds salty, nutty flavor that makes everything pop.
Onion brings sweetness and that home-cooked smell you’ll love.
Garlic gives it bold flavor, because bland chicken isn’t it.
Italian seasoning keeps things simple but still tastes put-together.
Basically, the crunchy topping makes it feel like comfort food.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, cooked and shredded or diced

8 ounces cremini or white mushrooms, sliced

6 cups fresh spinach, roughly chopped (about 6 ounces) or 10 ounces frozen chopped spinach, thawed and well drained

8 ounces cream cheese, softened

1/2 cup sour cream

1/2 cup heavy cream

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1/2 cup crushed pork rinds or 1/2 cup almond meal for a crunchy low carb topping (optional)

How to Make this

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1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

2. In a large skillet heat 1 tablespoon olive oil over medium heat and sauté 1 small finely chopped yellow onion until translucent, about 4 minutes.

3. Add 8 ounces sliced mushrooms and cook until they release their juices and begin to brown, about 5 minutes.

4. Stir in 3 cloves minced garlic and 6 cups roughly chopped fresh spinach (or 10 ounces thawed, well drained frozen spinach) and cook until spinach wilts and any excess liquid evaporates; remove from heat.

5. In a large bowl beat together 8 ounces softened cream cheese, 1/2 cup sour cream, 1/2 cup heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until smooth.

6. Fold the cooked spinach and mushroom mixture into the cream mixture, then add 1 1/2 pounds cooked shredded or diced chicken, 1 cup of the shredded mozzarella, and 1/2 cup grated Parmesan; mix until evenly combined.

7. Spread the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup shredded mozzarella over the top.

8. If using a crunchy low carb topping, evenly sprinkle 1/2 cup crushed pork rinds or 1/2 cup almond meal over the cheese layer.

9. Bake for 20 to 25 minutes until bubbly and the top is golden.

10. Let rest 5 minutes before serving to set.

Equipment Needed

1. 9×13 inch baking dish, lightly greased
2. Large ovenproof skillet or sauté pan
3. Mixing bowl (large)
4. Hand mixer or sturdy whisk
5. Cutting board and chef knife
6. Measuring cups and spoons
7. Spatula or wooden spoon for folding and spreading
8. Oven mitts and a timer

FAQ

Can I use frozen spinach instead of fresh? Yes. Thaw thoroughly and squeeze out as much liquid as possible before adding to prevent a watery casserole. The recipe lists the equivalent amount for frozen.

How can I make this fully keto friendly? The recipe is already low carb if you use pork rinds or almond meal for the topping. Use full fat cream cheese, sour cream, and heavy cream, and keep the pork rind topping for zero carb crunch.

Can I prepare this ahead of time and freeze it? Yes. Assemble and bake, or assemble unbaked and freeze. For best results freeze unbaked in a foil pan for up to 3 months, thaw overnight in the fridge, then bake until heated through and bubbling.

What is the best way to reheat leftovers? Reheat in a 350 F oven covered with foil until warmed through, about 15 to 25 minutes, or microwave individual portions on medium power until hot. Stir once midway for even heating.

Can I substitute other cheeses or omit Parmesan? Yes. Swap Parmesan for Pecorino Romano or extra mozzarella. Omitting it will change flavor slightly but the dish will still be creamy and satisfying.

How do I prevent the casserole from becoming watery? Squeeze excess moisture from thawed spinach, cook mushrooms until their liquid evaporates, and do not over-sauté the onion and garlic. These steps keep the finished dish creamy rather than soupy.

Chicken, Spinach, And Mushroom Low Recipe Substitutions and Variations

Chicken: shredded rotisserie chicken; cooked turkey breast; canned chicken for convenience.
Spinach: chopped kale, Swiss chard, or collard greens (sauté first); extra frozen spinach if fresh is unavailable.
Cream cheese: ricotta for a lighter texture; mascarpone for richness; full fat Greek yogurt for tangier, lower fat option.
Heavy cream: half and half plus 1 tablespoon melted butter per cup to approximate richness; full fat coconut milk for dairy free; evaporated milk for a lighter option.

Pro Tips

1. Salt the spinach lightly while cooking and press out as much moisture as you can with a spatula or in a clean kitchen towel. Excess liquid is the most common cause of a watery bake and thin, soggy texture.

2. Brown the mushrooms well before adding garlic or spinach. Let most of their liquid evaporate and get some caramelized color for deeper, savory flavor that stands up to the creamy base.

3. Soften the cream cheese to room temperature and whisk it smooth with the sour cream and heavy cream before folding in the other ingredients. This prevents lumps and gives a silkier, more cohesive filling.

4. For extra texture and a golden top, toast the almond meal or crushed pork rinds briefly in a dry skillet until fragrant, then sprinkle on right before baking. If you want more crisp, broil for 1 to 2 minutes at the end, watching carefully so it does not burn.

5. Make it ahead and reheat gently: assemble and bake, then cool completely and refrigerate up to 2 days. Rewarm covered at 325°F until heated through, uncover for the last 5 minutes to refresh the crust and topping.

Chicken, Spinach, And Mushroom Low Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

582

kcal

Equipment: 1. 9×13 inch baking dish, lightly greased
2. Large ovenproof skillet or sauté pan
3. Mixing bowl (large)
4. Hand mixer or sturdy whisk
5. Cutting board and chef knife
6. Measuring cups and spoons
7. Spatula or wooden spoon for folding and spreading
8. Oven mitts and a timer

Ingredients

1 1/2 pounds boneless skinless chicken breasts, cooked and shredded or diced
8 ounces cremini or white mushrooms, sliced
6 cups fresh spinach, roughly chopped (about 6 ounces) or 10 ounces frozen chopped spinach, thawed and well drained
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup heavy cream
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup crushed pork rinds or 1/2 cup almond meal for a crunchy low carb topping (optional)

Directions

Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a large skillet heat 1 tablespoon olive oil over medium heat and sauté 1 small finely chopped yellow onion until translucent, about 4 minutes.
Add 8 ounces sliced mushrooms and cook until they release their juices and begin to brown, about 5 minutes.
Stir in 3 cloves minced garlic and 6 cups roughly chopped fresh spinach (or 10 ounces thawed, well drained frozen spinach) and cook until spinach wilts and any excess liquid evaporates; remove from heat.
In a large bowl beat together 8 ounces softened cream cheese, 1/2 cup sour cream, 1/2 cup heavy cream, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until smooth.
Fold the cooked spinach and mushroom mixture into the cream mixture, then add 1 1/2 pounds cooked shredded or diced chicken, 1 cup of the shredded mozzarella, and 1/2 cup grated Parmesan; mix until evenly combined.
Spread the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup shredded mozzarella over the top.
If using a crunchy low carb topping, evenly sprinkle 1/2 cup crushed pork rinds or 1/2 cup almond meal over the cheese layer.
Bake for 20 to 25 minutes until bubbly and the top is golden.
Let rest 5 minutes before serving to set.

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.

Nutrition Facts

Serving Size: 309g
Total number of serves: 6
Calories: 582kcal
Fat: 39.4g
Saturated Fat: 21.6g
Trans Fat: 0.08g
Polyunsaturated: 6.1g
Monounsaturated: 11.7g
Cholesterol: 197mg
Sodium: 612mg
Potassium: 753mg
Carbohydrates: 7.8g
Fiber: 1.2g
Sugar: 4.6g
Protein: 51.6g
Vitamin A: 3065IU
Vitamin C: 10.3mg
Calcium: 427mg
Iron: 1.8mg

Chicken, Spinach, And Mushroom Low Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Chicken, Spinach, And Mushroom Low Recipe Substitutions and Variations

Pro Tips