Ingredients
Method
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook for 5-7 minutes, until golden brown on all sides. Remove chicken from the skillet and set aside.
- In the same skillet, add chopped onion and sliced mushrooms. Sauté for 5-7 minutes, until onions soften and mushrooms release their liquid and brown.
- Add minced garlic and cook for 1 minute until fragrant. Stir in thawed and thoroughly squeezed spinach, breaking it up with a spoon.
- Reduce heat to low. Add cubed cream cheese, heavy cream, and grated Parmesan cheese. Stir continuously until cream cheese melts completely and the sauce is smooth and creamy. Season sauce with salt and pepper to taste.
- Return cooked chicken to the skillet. Stir everything together until chicken and vegetables are well-coated with the sauce.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Transfer skillet to the preheated oven. Bake for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let rest for 5 minutes before serving.
Nutrition
Notes
Tip 1: Don't skip squeezing the spinach! This is the most important step to ensure your casserole is thick and creamy, not watery.
Tip 2: For extra flavor, add a pinch of red pepper flakes or a 1/4 teaspoon of nutmeg to the cream sauce.
Tip 3: If you don't have an oven-safe skillet, you can transfer the mixture to a 9x13-inch baking dish before topping with mozzarella and baking.