Description
Creamy Spinach Chicken Casserole combines tender chicken breasts, vibrant spinach, and a luscious creamy sauce made with cream cheese, heavy cream, and Parmesan. It’s a comforting, easy-to-make dish perfect for family dinners or meal prep.
Ingredients
- 4 chicken breasts, boneless and skinless
- 4 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, oregano, onion powder, and garlic powder. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side until golden and cooked through. Remove the chicken from the pan and set aside.
- In the same skillet, add the garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Stir occasionally to avoid burning the garlic.
- To the skillet with spinach, add the cream cheese, heavy cream, chicken broth, and Parmesan cheese. Stir well until the cream cheese is fully melted and the sauce is smooth. Allow the sauce to simmer for 3-4 minutes, thickening slightly.
- Slice the cooked chicken breasts and place them in a greased baking dish. Pour the creamy spinach sauce over the chicken and spread it evenly. Sprinkle the shredded mozzarella cheese on top.
- Place the casserole in the preheated oven and bake for 15-20 minutes, until the cheese is melted and bubbly.
- Remove from the oven, let cool for a few minutes, and serve hot. Enjoy your creamy spinach chicken casserole!
Notes
For a lower-carb version, serve the casserole over cauliflower rice or mashed cauliflower instead of regular rice or pasta.If you don’t have fresh spinach, frozen spinach works well. Just make sure to drain and squeeze out any excess moisture before adding it to the sauce.You can prepare the casserole ahead of time and store it in the fridge for up to a day before baking.Feel free to add other vegetables like bell peppers, zucchini, or mushrooms for additional flavor and nutrients.This casserole can be frozen for up to 2 months. Thaw overnight in the fridge and bake as directed.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
