Delicious creamy chicken and mushroom bake served in a rustic dish

Creamy Chicken and Mushroom Bake

ByTheo Calderon
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Creamy Baked Mushrooms with Spinach, Sun-Dried Tomatoes & Chicken

Introduction

There’s something oh-so-comforting about baked dishes that just warms the soul. I stumbled upon the idea of Creamy Baked Mushrooms with Spinach, Sun-Dried Tomatoes, and Chicken during a cozy dinner with friends, when I realized that combining my favorite ingredients could create magic on a plate. The rich textures of mushrooms, the bright tang of sun-dried tomatoes, and the savory goodness of chicken all meld together in a creamy, dreamy delight that feels both indulgent and nourishing. This recipe is not just a meal; it’s an experience. Each time I make it, it brings a wave of nostalgia and warmth, reminding me of shared laughter and stories around the dinner table. It’s a dish that not only satisfies hunger but also nourishes the spirit.

What Makes This Recipe Special

What truly sets this recipe apart is the harmonious blend of flavors and textures. It’s not only a nod to comfort food but also a healthier alternative, packed with vegetables, lean protein, and a creamy sauce that doesn’t skimp on taste. Perfect for busy weeknights or an elegant dinner party, this baked dish is family-approved and repeatedly requested. Each bite is a delightful combination of creamy, savory, and slightly tangy, making it a must-try for anyone wanting to elevate their dinner game. Plus, it’s so easy to prepare, it’ll quickly become a staple in your home too!

Creamy Baked Mushrooms with Spinach, Sun-Dried Tomatoes & Chicken

Ingredients You’ll Need

For the Chicken

  • 2 cups cooked chicken, shredded (using rotisserie chicken is a great time-saver)
  • 1 tablespoon olive oil

For the Filling

  • 1 pound large mushrooms, cleaned and stems removed (choose fresh and firm mushrooms for the best flavor)
  • 2 cups fresh spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped (ensure they are packed in oil for richer flavor)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

For the Creamy Sauce

  • 1 cup cream cheese, softened
  • 1/2 cup sour cream (or Greek yogurt for a lighter option)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning

How to make Creamy Baked Mushrooms with Spinach, Sun-Dried Tomatoes & Chicken

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure a nice, even bake.
  2. Prepare the Chicken Mixture: In a large bowl, combine the shredded chicken, chopped spinach, sun-dried tomatoes, garlic powder, onion powder, salt, and pepper. Stir well to combine everything together evenly.
  3. Fill the Mushrooms: Gently fill each mushroom cap with the chicken mixture, packing it slightly to ensure the filling stays in place.
  4. Make the Creamy Sauce: In a separate bowl, mix the softened cream cheese, sour cream, mozzarella cheese, Parmesan cheese, and Italian seasoning until smooth and creamy.
  5. Assemble the Dish: Place the filled mushrooms in a greased baking dish. Spoon the creamy sauce generously over each mushroom, ensuring they are well-coated.
  6. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mushrooms are tender and the sauce is bubbly and golden on top.
  7. Serve: Remove from the oven and let them cool slightly before serving. Garnish with fresh herbs if desired!

Tips & Recipe Variations

  • Use fresh herbs like parsley or basil for an added flavor boost.
  • For a vegetarian version, replace the chicken with cooked quinoa or tempeh.
  • If you’re watching calories, you can substitute the cream cheese with a lower-fat cream cheese or ricotta.
  • Experiment with different cheese blends for a distinct flavor profile.
  • Leftovers can be stored in an airtight container in the refrigerator for up to three days, and they reheat beautifully in the oven or microwave.

How to Serve

These creamy baked mushrooms stand gloriously on their own, but they pair perfectly with a side salad, garlic bread, or steamed vegetables for a complete meal. A light white wine, such as Sauvignon Blanc, can enhance the flavors beautifully. For an inviting presentation, consider sprinkling fresh herbs on top right before serving, adding a pop of color and freshness.

Common Questions

  • Can I make this recipe ahead of time? Yes, you can prepare the mushrooms and filling a few hours in advance and bake them right before serving.
  • Can I freeze the leftovers? Absolutely! Just make sure to freeze them in an airtight container. Thaw in the refrigerator overnight before reheating.
  • What can I use instead of sun-dried tomatoes? Roasted red peppers can be a delicious alternative if you prefer a milder flavor.
  • How do I prevent the dish from becoming watery? Make sure to use firm mushrooms and avoid overcooking them before baking.
  • Can I make this vegetarian or dairy-free? Yes, simply substitute the chicken with lentils or chickpeas and opt for vegan cream cheese and dairy-free sour cream.

Conclusion

This Creamy Baked Mushrooms with Spinach, Sun-Dried Tomatoes, and Chicken recipe is more than just a meal; it’s a heartwarming experience that brings joy to the table. Whether you’re crafting it for a special occasion or simply treating yourself on a weeknight, I hope it fills your kitchen with wonderful aromas and your heart with warmth. I’d love to hear how yours turns out, so don’t hesitate to share your results or any tweaks you make!

“I never knew mushrooms could taste this good! This dish has become a regular in our home so creamy and satisfying. Thank you for sharing such a delightful recipe!”

Creamy Baked Mushrooms with Spinach, Sun-Dried Tomatoes & Chicken

A comforting baked dish that combines the rich flavors of mushrooms, spinach, sun-dried tomatoes, and chicken in a creamy sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 cups cooked chicken, shredded using rotisserie chicken is a great time-saver
  • 1 tablespoon olive oil
For the Filling
  • 1 pound large mushrooms, cleaned and stems removed choose fresh and firm mushrooms for the best flavor
  • 2 cups fresh spinach, chopped
  • 1/2 cup sun-dried tomatoes, chopped ensure they are packed in oil for richer flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
For the Creamy Sauce
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt for a lighter option
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) to ensure a nice, even bake.
  2. In a large bowl, combine the shredded chicken, chopped spinach, sun-dried tomatoes, garlic powder, onion powder, salt, and pepper. Stir well to combine.
  3. Gently fill each mushroom cap with the chicken mixture, packing it slightly to ensure the filling stays in place.
  4. In a separate bowl, mix the cream cheese, sour cream, mozzarella cheese, Parmesan cheese, and Italian seasoning until smooth and creamy.
  5. Place the filled mushrooms in a greased baking dish. Spoon the creamy sauce generously over each mushroom.
Baking
  1. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mushrooms are tender and the sauce is bubbly and golden on top.
  2. Remove from the oven and let them cool slightly before serving. Garnish with fresh herbs if desired.

Notes

Use fresh herbs like parsley or basil for added flavor. For vegetarian version, replace chicken with quinoa or tempeh. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Theo Calderon
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