Chicken spinach and mushroom
Tender baked chicken breasts topped with creamy spinach and melty cheese. A one-pot low carb dinner that’s perfect for those busy weeknights! If you’re looking for an easy keto chicken dinner idea this is it.
I’m a big fan of easy casserole type dishes, even during these hot summer months, because nothing beats a one-pot cheesy chicken when it comes to convenience and comfort.
It’s also a real time saver because it’s freezer-friendly. You can prep it ahead and keep it in the fridge for 2 days, or you can also freeze it for up to 3 months!
6 thin sliced chicken breasts
1 container green onion cream cheese
1/4 cup olive oil
1/2 cup chicken broth
1 Large package sliced mushrooms
1 small bag fresh baby spinach
1 dash Weber Herb and Garlic Seasoning
1 dash pepper
8 oz shredded mozzarella cheese
In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top.
Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.
Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and
Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.
Source : All Recipes