🍳 Method
Preheat oven to 190°C (375°F).
Sauté mushrooms in olive oil or butter over medium heat until golden. Add garlic and cook for 1 minute.
Add spinach and stir until wilted (if using fresh).
In a baking dish, layer the raw chicken pieces, then top with the spinach-mushroom mixture.
Pour cream evenly over the top and sprinkle with cheese.
Season with salt, pepper, and optional spices.
Bake uncovered for 25–30 minutes, or until chicken is cooked through and the top is golden and bubbly.
Let rest for 5 minutes before serving.
Would you like a keto version with cream cheese or a dairy-free twist? I can also turn this into a printable recipe card or suggest a side dish to pair with it!
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