Description
A comforting and hearty Loaded Chicken Spinach Mushroom Potato Bake that combines tender chicken, fresh vegetables, and a creamy sauce, topped with cheese and bacon.
Ingredients
- 1½ lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 2 lbs russet potatoes, diced into 1-inch cubes
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup sour cream
- ½ cup chicken broth
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon cream cheese
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Set oven to 400°F. Grease a 9 × 13-inch baking dish.
- Season the potatoes: Toss diced potatoes with 1 tablespoon olive oil, paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Start baking: Spread the potatoes in the baking dish and bake uncovered for 25 minutes.
- Cook the chicken: While the potatoes bake, heat the remaining olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, until lightly browned and nearly cooked through.
- Add vegetables: Add onion and mushrooms to the skillet and cook for 4–5 minutes. Stir in garlic and spinach and cook for another 1–2 minutes, until the spinach wilts.
- Make the sauce: In a bowl, whisk together heavy cream, sour cream, chicken broth, cheddar, Parmesan, cream cheese, garlic powder, and black pepper.
- Combine: Remove the potatoes from the oven. Add the chicken and vegetable mixture and pour the creamy sauce evenly over everything. Stir gently to combine.
- Top: Sprinkle mozzarella and crumbled bacon over the casserole.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15–20 minutes, until the potatoes are tender and the cheese is melted and bubbly.
- Rest and serve: Let the casserole rest for 5–10 minutes, then garnish with fresh parsley and serve hot.
Notes
- For a healthier option, you can use low-fat cream and cheese.
- Feel free to add other vegetables like bell peppers or zucchini.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg