CHICKEN SPINACH AND MUSHROOM LOW CARB OVEN DISH

👩‍🍳 Step-by-Step Instructions:

1. Prep and Sear the Chicken: Preheat your oven to 375°F (190°C). Heat the olive oil or butter in a large skillet over medium-high heat. Add the cubed chicken, season with half of your salt, pepper, and Italian seasoning, and cook for about 5–7 minutes until golden brown on all sides (it doesn’t need to be fully cooked through yet, as it will finish in the oven). Transfer the chicken to a plate.
2. Sauté the Mushrooms & Garlic: In the same skillet, drop in your sliced mushrooms 🍄. Sauté for 4–5 minutes until they release their moisture and turn a beautiful brown color. Add the minced garlic 🧄 and cook for just 1 more minute until incredibly fragrant.
3. Wilt the Spinach: Toss the fresh spinach 🥬 directly into the skillet with the mushrooms. Stir continuously for 1–2 minutes just until the spinach wilts down into a deep green, nutrient-packed layer, then turn off the heat.
4. Create the Creamy Sauce: Stir the softened cream cheese, heavy cream, and parm cheese right into the warm skillet with your veggies. Mix well until a smooth, rich, creamy sauce coats all the mushrooms and spinach. Toss the cooked chicken back into the skillet to combine everything beautifully.
5. Assemble the Oven Dish: Transfer the entire creamy chicken and vegetable mixture into a glass baking dish, spreading it out evenly.
6. The Golden Cheese Top: Replicating the gorgeous crust from , blanket the entire top of the casserole with your shredded mozzarella cheese. Top it off with a few extra stray mushroom slices for visual flair!
7. Bake to Perfection: Pop the dish into your preheated oven for 20 minutes. Then, turn on the broiler for the final 2–3 minutes, keeping a close eye on it, until the cheese is bubbling wildly and covered in beautiful golden-brown spots just like in !