For this dish, I searched some low-carb oven recipes. All you need is chicken breast, spinach, mushrooms, grated mozzarella, chicken stock, cream cheese with herbs, olive oil and herbs to taste.

First, cut the chicken fillet into thin strips and cover the bottom of the baking dish with it. Wash the spinach and put it on top of the chicken. Cut the mushrooms and spread them over the dish.

Take a bowl and mix the cream cheese with herbs, the olive oil and chicken stock and herbs to taste. Pour it over the chicken/spinach/mushroom mixture. Cover the baking dish with aluminum foil.

Bake for 20 minutes in a preheated oven (190°C). After 20 minutes, remove the aluminium foil and sprinkle the grated mozzarella on the dish. Bake the casserole again for 10 minutes without foil (or until the cheese begins to brown). Then remove the oven dish from the oven and let it cool for 10 minutes.