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Top-down view of a creamy Mediterranean chicken spinach and mushroom casserole.

Chicken Spinach and Mushroom Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken breast cut into 1-inch cubes
  • 8 oz Cremini mushrooms sliced
  • 5 oz Fresh baby spinach
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1 cup Plain Greek yogurt full fat preferred
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Dried oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 cup Grated Parmesan cheese

Method
 

  1. Prep: Preheat oven to 375°F. Grease a medium baking dish.
  2. Sauté Veggies: Heat olive oil in a skillet. Sauté onions and mushrooms until browned (approx. 7 mins). Add garlic and spinach; cook until spinach wilts.
  3. Combine: In a large bowl, mix Greek yogurt, lemon juice, oregano, salt, and pepper. Stir in the raw chicken and the cooked vegetable mixture.
  4. Bake: Transfer to the baking dish. Sprinkle with Parmesan. Bake for 25–30 minutes until chicken is opaque and juice runs clear.
  5. Serve: Let rest for 5 minutes. Garnish with fresh parsley if desired.

Notes

The Secret to Non-Watery Casseroles: The most common mistake with this dish is excess moisture. To ensure a thick, creamy sauce, sauté the mushrooms until they are deeply browned and have released all their liquid before adding the spinach. If using frozen spinach, thaw it completely and squeeze it dry using a kitchen towel or cheesecloth; even a small amount of leftover water will thin out the Greek yogurt base during baking.