Ingredients
- 1 teaspoon thyme
- 2 cups cooked chicken, shredded or diced
- 2 cups sliced mushrooms
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup cream cheese, softened
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chopped spinach (optional)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a casserole dish with olive oil.
- In a skillet, heat 2 tablespoons olive oil over medium heat. Sauté sliced mushrooms for 5–7 minutes until golden, then add garlic and cook for 1 more minute. Remove from heat.
- In a bowl, whisk together heavy cream, chicken broth, and cream cheese until smooth. Season with thyme, salt, and pepper.
- Fold in cooked chicken, sautéed mushrooms, spinach, and red pepper flakes (if using).
- Pour mixture into the greased casserole dish and spread evenly. Top with 1 cup of shredded mozzarella.
- In a small bowl, combine remaining mozzarella and parmesan cheese. Sprinkle over the casserole.
- Bake uncovered for 25–30 minutes until bubbly and golden on top. Broil for 1–2 minutes if a crispier top is desired.
- Let rest for 5 minutes before serving.
Notes
- Use cheddar cheese instead of mozzarella for a stronger flavor.
- Add a pinch of rosemary along with thyme for extra depth.
- Substitute turkey for chicken if desired.
- Use almond milk instead of cream for a lighter version.
- Store in fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 2g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg
