Chicken Spinach Mushroom Casserole Recipe
There are casseroles that are good, and then there are casseroles that are great. We think it's safe to list this chicken spinach mushroom casserole under the "great" category, and we'll be honest when we tell you that it will knock your socks off. This dish is excellent, and it's filled with shredded chicken, white mushrooms, and enough spinach to keep you satisfied. It also has some red pepper flakes for a kick of heat ... what's not to love?
Recipe developer Christina Musgrave is the brains behind this incredible dish that tastes just as good as it looks. If you're in the market for a healthy casserole dish, then there's no reason to look further than this one! There's no doubt that this casserole has plenty of benefits, and Musgrave says that she loves the ease of it. "I love this recipe because it's super easy and straightforward but still full of flavor!" Musgraves raves. It would be great served at a family dinner, and it would also be perfect for a meal to share with friends. There is no right or wrong occasion for this delicious casserole.
Keep reading to find out how to make this fantastic recipe that is sure to be a new favorite!
Gather the ingredients
The first thing you need to do is gather all of the necessary items to whip up this casserole. For starters, you will need sliced white mushrooms and shredded chicken. While you're in the produce section picking up the mushrooms, you'll also want to grab some spinach. If you stop by the spice aisle, be sure to grab salt, pepper, red pepper flakes, and oregano.
There are only a few more items that you will need to purchase, including Greek yogurt and organic chicken stock. In addition, put garlic powder and fresh basil on your list. Once you have everything together, it's time to get started.
Preheat the oven and cook the mushrooms
The first thing you need to do is get the oven nice and toasty for the casserole. Preheat your oven to 350 F. It's essential to take this step ahead of time. "The oven must be fully at temperature before you put the food in, or else it will not cook correctly," Musgrave says.
Once you've turned the oven on, grab a pan and spray it with cooking spray to prevent anything from sticking to the bottom. Put it on your stove over medium heat, and add the sliced white mushrooms. Continue cooking the mushrooms until they're softened. It shouldn't take more than three to five minutes.
Add more items to the pan
Once the mushrooms are soft, it's time to add more ingredients to the pan. The more, the merrier is always the case. Go ahead and toss in the shredded chicken, spinach, salt, and pepper. At this time, you will also need to add the oregano. Continue cooking everything until the spinach is slightly wilted. Please note that this shouldn't take more than a minute or so.
Once the spinach wilts, remove the pan from the heat and set it to the side. You can keep the mixture in the skillet so it stays warm if you'd like.
Mix the wet ingredients and combine the mixtures
Now, it's time to mix the wet ingredients. Grab a small bowl and add in the Greek yogurt first. At this time, you can also pour in the chicken stock and the garlic powder. "Mix by hand — a stand mixer is not needed or recommended," Musgrave notes.
Then, add the wet ingredients to the pan with the mushroom mixture and stir everything well to combine. Now, the casserole filling is complete. Place the ingredients in a greased casserole pan or a baking dish and pop the casserole into your preheated oven. Once you put the casserole in the oven, set your timer for 20 minutes. That's how long it should take to cook.
Bake and enjoy
Now, go about your business and wait for the casserole to finish cooking. The great part is, you have 20 minutes to get other tasks accomplished. When the timer dings, take out the casserole and serve with fresh basil on top. It's best when served hot and fresh out the oven.
This dish is great to eat by itself, but there are plenty of other ways you can serve it. "It would be great with mashed cauliflower and a side salad," Musgrave suggests. As for leftovers? If you have any, they "should be stored in the refrigerator and will keep for three days."
Cheers to another fantastic casserole!
- 8 ounces white mushrooms, sliced
- 2 cups cooked shredded chicken
- 6 ounces spinach
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon oregano
- 1 cup Greek yogurt
- ½ cup organic chicken stock
- 1 teaspoon garlic powder
- Fresh basil, for serving
- Preheat oven to 350 degrees F.
- Spray a pan with cooking spray. Add 8 ounces sliced white mushrooms and cook over medium heat until softened, about 3 to 5 minutes.
- Add 2 cups shredded chicken, 6 ounces spinach, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon red pepper flakes, and ½ teaspoon oregano to the pan. Cook until the spinach is slightly wilted, about 1 minute. Remove from heat and set aside.
- In a small bowl, mix 1 cup Greek yogurt, ½ cup organic chicken stock, and 1 teaspoon garlic powder until well combined. Add to the pan with the other ingredients, and mix well.
- Place the ingredients in a greased small casserole pan or baking dish. Bake for 20 minutes.
- Serve with fresh basil and enjoy.
| Calories per Serving | 251 |
| Total Fat | 15.1 g |
| Saturated Fat | 5.6 g |
| Trans Fat | 0.1 g |
| Cholesterol | 63.0 mg |
| Total Carbohydrates | 7.8 g |
| Dietary Fiber | 1.8 g |
| Total Sugars | 4.2 g |
| Sodium | 453.3 mg |
| Protein | 22.2 g |
