Ingredients
Scale
- ¼ cup butter
- 1 pound chicken cubed
- 5 ounces mushrooms sliced
- ½ cup chopped onion
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon minced garlic
- 8 ounces frozen chopped spinach thawed and drained
- 1 cup chicken broth
- 8 ounces cream cheese
- 1 cup shredded gruyere cheese
Instructions
- Preheat oven to 350° F.
- Melt butter in a large skillet over medium-high heat.
- Add chicken and cook for 5 minutes, until browned. Remove from the skillet.
- Add the mushrooms, onion, thyme, salt, and pepper to the skillet. Cook for 6 minutes.
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Add garlic and spinach and cook for 2 minutes more.
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Add the chicken broth and cream cheese to the pan and cook until the cream cheese melts.
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Stir in the chicken.
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Transfer the mixture to a casserole dish and top with cheese.
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Bake for 25 to 30 minutes, until golden brown.
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Remove from heat and allow to sit for 5 minutes before serving.