Ingredients:

  • 1.5 lbs chicken breast, cooked and shredded
  • 10 oz fresh baby spinach, roughly chopped
  • 8 oz white button mushrooms, sliced
  • 3 cloves garlic, minced
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup heavy whipping cream
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup grated parmesan cheese
  • 0.25 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, sauté the sliced mushrooms until they release their moisture and turn golden brown.
  3. Add the chopped spinach and minced garlic to the skillet, stirring for 60 seconds until the spinach is just wilted. Immediately drain any excess liquid.
  4. In a medium mixing bowl, combine the softened cream cheese, heavy cream, garlic powder, onion powder, sea salt, and black pepper. Stir until a smooth emulsion forms.
  5. Fold the shredded chicken and the sautéed spinach and mushroom mixture into the cream cheese sauce until evenly coated.
  6. Spread the mixture evenly into the prepared baking dish.
  7. Top the casserole with shredded mozzarella, grated parmesan, and a sprinkle of smoked paprika.
  8. Bake for 15-17 minutes, then finish under the broiler for 2-3 minutes until the cheese is bubbly and mahogany-colored.