Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons Salted Butter
  • 1 sml Onion (sliced)
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Mustard Powder
  • 1 teaspoon Salt
  • ½ teaspoon White Pepper (ground)
  • 3 cups Mushrooms (sliced)
  • 8 ounces Cream Cheese
  • ½ cup Heavy Cream
  • 3 cups Baby Spinach
  • 1 Rotisserie Chicken (shredded (600g/21oz of meat))
  • 1 cup Cheddar Cheese (shredded)
  • Fresh Oregano (finely chopped, to serve)

Instruction

  • Preheat your oven to 200C/390F.
  • Place a large saucepan over high heat. Add the butter and onion and saute for 3 minutes.
  • Add the herbs, spices, and salt, and pepper and mix well. Saute for another 2 minutes before adding the mushrooms, mix well.
  • Cook the mushrooms until they have softened.
  • Add the cream cheese and heavy cream and heat until the cream cheese has melted.
  • Bring to a simmer then mix through the spinach, once it has wilted, add the shredded chicken, and mix well.
  • Pour the mixture into a casserole dish, smooth out, and top with the cheddar cheese.
  • Bake for 20-25 minutes, until the cheese is golden brown.
  • Spoon into bowls and top with freshly chopped oregano. Enjoy!