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Cheesy Chicken, Spinach and Mushroom Low-Carb Oven Dish

Chicken, Spinach and Mushroom Low-Carb Oven Dish


6 thinly sliced chicken breasts
1 container green onion cream cheese, softened (vegan, I prefer Daiya)
1/4 c. olive oil
1/2 c. chicken stock/broth (GF, yeast free, organic, NonGmo)
1 large pkg. sliced mushrooms wiped off (organic)
1 small bag fresh baby spinach (organic)
Herb and Garlic Seasoning, to taste
freshly ground black pepper, to taste
salt, to taste (kosher)
8 oz. Mozzarella cheese, shredded (vegan, I personally prefer Daiya)


Preheat oven to 375 degrees.

Wash chicken and pat dry with paper towels. Rinse and drain spinach; pat dry.

In a 9 x 13 pan, place chicken in single layer; top with spinach and mushrooms; sprinkle seasonings on the top.

In a bowl, add softened cream cheese; whisk in oil and chicken stock/broth; pour over mixture.

Cover with foil, but do not seal or crimp sides.

Bake 20 minutes; remove foil; bake uncovered 20-25 minutes; sprinkle on Mozzarella cheese; bake uncovered 10 minutes or until starting to brown. Remove from oven.

Cool 10 minutes; serve.

Prep Time

Cook Time

Recipe Borrowed From:


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