Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons unsalted butter

For the Vegetables:

• 1 cup sliced mushrooms
• 1 cup chopped spinach
• 1 cup steamed broccoli florets
• ½ cup chopped onions
• 1 cup roasted grape tomatoes (optional)

For the Sauce:

• 8 oz heavy whipping cream
• 10 oz cream cheese, softened
• 1 tablespoon mayonnaise
• 1 teaspoon mustard
• 1 teaspoon chicken bouillon powder (or to taste)
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt, to taste

For Assembly:

• 1 cup shredded mozzarella cheese (use less if preferred)

Directions

Cook the Chicken:

• In a large skillet over medium heat, melt the butter. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove from heat and set aside.

Sauté the Vegetables:

• In another skillet, sauté the mushrooms, spinach, and onions until softened, about 5-7 minutes. Combine with the steamed broccoli and roasted tomatoes (if using).

Make the Sauce:

• In a medium saucepan over low-medium heat, combine the heavy whipping cream, cream cheese, mayonnaise, mustard, chicken bouillon, onion powder, garlic powder, and salt. Whisk continuously until smooth and creamy, about 5-7 minutes. Taste and adjust seasonings as needed.

Assemble the Casserole:

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
• In the prepared dish, layer the cooked chicken, sautéed vegetables, and creamy sauce. Mix gently to combine.
• Sprinkle the shredded mozzarella cheese evenly over the top.
• Bake for 10 minutes, then broil for an additional 5 minutes or until the cheese is bubbly and golden.

Serve:

• Let the casserole rest for 5 minutes before serving. Garnish with fresh herbs if desired.