Description
A delicious creamy chicken and mushroom bake, perfect for a cozy dinner.
Ingredients
Scale
- 24 oz baby bella mushrooms, thinly sliced
- 2 shallots, thinly sliced
- 2 tbsp neutral oil
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
- 1–1 1/2 cups cooked shredded chicken
- 1/4 cup chopped sun-dried tomatoes
- 2 cups fresh spinach, roughly chopped
- 1/2–3/4 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F.
- Warm the oil in a medium skillet over medium heat. Add the mushrooms and shallots, season lightly with salt and pepper, and cook for 7–10 minutes until softened. Drain any excess liquid.
- Stir in the shredded chicken and sun-dried tomatoes. Add the spinach and cook for 1–2 minutes until wilted.
- In a separate bowl, whisk together the sour cream, heavy cream, garlic powder, salt, and pepper. Pour this mixture into the skillet and stir until everything is evenly coated and warmed through.
- Transfer the mixture to a baking dish and top with the shredded mozzarella. Bake for 10–15 minutes, or until the cheese is melted and lightly golden.
- Serve warm on its own or alongside rice, pasta, quinoa, bread, or roasted vegetables.
Notes
- This dish can be customized with your favorite vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg