Description
This low carb chicken casserole is creamy, comforting, and full of flavor. Made with tender chicken, fresh vegetables, and a rich cheese sauce, it’s a cozy family dinner that feels indulgent while staying light and satisfying.
Ingredients
Scale
- 700 g boneless chicken thighs or breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 zucchini, sliced
- 200 g mushrooms, sliced
- 2 cups fresh spinach
- 120 g cream cheese
- 1 cup heavy cream
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 190°C / 375°F.
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a pan and brown chicken on both sides.
- Remove chicken and sauté onion and garlic.
- Add mushrooms and zucchini and cook until tender.
- Stir in spinach until wilted.
- Add cream cheese and heavy cream and mix well.
- Return chicken to pan and combine.
- Transfer to baking dish and top with cheeses.
- Bake for 30–35 minutes until bubbly and golden.
Notes
You can substitute broccoli or cauliflower for zucchini. Store leftovers in the fridge for up to 4 days or freeze for later meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 135 mg