Chicken, Mushroom and Spinach Potato Bake

Creamy, hearty and perfect for the whole family, this casserole has quickly become a favorite! This chicken, mushroom and spinach potato bake is simple to make and so comforting for those chilly evenings.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 45

Total Time 2 5

Servings servings

Calories 621kcal

Author Slow The Cook Down

Equipment

13 inch casserole dish

Ingredients

1 tablespoon oil
1 tablespoon butter
1½ pounds fresh mushrooms sliced (680g)
2 garlic cloves minced or finely diced
1 onion diced
1 tablespoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
5 ounces baby spinach (140g)
14 ounces alfredo sauce (410ml)
1 cup cream (35%) (235ml)
1½ pounds potatoes (Russets or Yukon Gold) peeled and thinly sliced (680g)
9 ounces shredded chicken (250g)
¼ cup shredded parmesan (4 tablespoons)
1 ball fresh mozzarella sliced

Instructions

Preheat the oven to 360F / 180c.
Add the oil and butter to a skillet and place on a medium high heat. Once hot, add in the sliced mushrooms.
1 tablespoon oil, 1 tablespoon butter, 1½ pounds fresh mushrooms
Once browned, stir in the garlic, onion, thyme salt and pepper. Cook til the onion is softened.
2 garlic cloves, 1 onion, 1 tablespoon dried thyme, ½ teaspoon salt, ¼ teaspoon black pepper
A handful at a time, stir in the spinach to wilt it. Once all of the spinach is cooked, take off of the heat.
5 ounces baby spinach
In a jug, mix together the alfredo sauce and the cream.
14 ounces alfredo sauce, 1 cup cream (35%)
Layer the sliced potatoes in the casserole dish. Sprinkle a little salt and pepper on each layer.
1½ pounds potatoes (Russets or Yukon Gold)
Place the chicken on an even layer on top of the potatoes.
9 ounces shredded chicken
Place the cooked mushrooms and spinach on top of the chicken.
Pour over the sauce so that everything is well covered.
Top with the parmesan and mozzarella. Cover the dish with foil.
¼ cup shredded parmesan, 1 ball fresh mozzarella
Bake in the oven for 90 minutes. Once cooked, place under the broiler until the cheese is browned.
Let stand for 10 minutes before serving.

Notes

This recipe was made in a 13 inch glass casserole dish.
Brown the mushrooms well for the best flavor.
Slice the potatoes fairly thinly to ensure that they cook well. You can use a mandoline slicer for this if easier.
For the best flavor, season the potatoes after each layer with a little salt and pepper.
Cover the dish tightly with foil for baking.

Nutrition