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This Creamy Spinach Chicken Casserole has become my go to comfort meal. I love how the tender chicken and fresh spinach come together with that rich parmesan cream sauce. The best part? Just layer everything in your casserole dish pop it in the oven and you've got an amazing dinner that looks like you spent hours in the kitchen.
Why This Recipe Works
There's something magical about how the creamy cheesy sauce brings everything together while still keeping it healthy with all that spinach and lean chicken. I love that it works for everyone whether you're watching carbs following keto or just want something delicious. Serve it over pasta rice or just dig in as is it's always a hit.
Everything You Need
- Fresh Spinach: 8 oz of bright green leaves or frozen works too just squeeze out all the water.
- Chicken Breasts: 2 large ones sliced thin into 4 pieces.
- Mayonnaise: 1/2 cup makes it super creamy try ranch dressing for something different.
- Sour Cream: 1/2 cup adds such nice tang yogurt works too.
- Parmesan Cheese: 1/2 cup freshly grated it makes all the difference.
- Monterey Jack: 1 cup shredded mozzarella is great too.
- Seasoning: I love using garlic salt or adobo it adds such great flavor.
Let's Make It Together
- Start With Your Oven
- Crank it up to 500°F this high heat gives you that perfect golden cheese top.
- Layer It Up
- Spread your spinach in a 13×9 dish then lay those chicken pieces on top.
- Make Your Sauce
- Mix mayonnaise sour cream parmesan and seasonings then spread it all over the chicken.
- Add That Cheese
- Sprinkle lots of Monterey Jack on top it gets so beautifully melty.
- Time to Bake
- Pop it in for about 20 minutes until your chicken is cooked through and that cheese is golden brown.
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Perfect Pairings
I love serving this over fettuccine Alfredo or fluffy rice. Want to keep it light? Try zucchini noodles or steamed broccoli on the side. Sometimes I'll add garlic bread or crispy potato wedges when I'm feeling extra indulgent.
Keeping It Fresh
Any leftovers will stay good in the fridge for 5 days just keep them in an airtight container. When you're ready to eat them again warm them up in short bursts in the microwave or heat them in a buttered pan. You can even make this a day ahead just keep it in the fridge until you're ready to bake.
Mix It Up
This recipe is so flexible try adding sautéed mushrooms or crispy bacon bits. Switch out the chicken for thighs or even salmon. Sometimes I'll put a layer of rice or cauliflower on the bottom. Play around with different cheeses too cheddar gives it a whole new personality.
My Best Tips
Always grate your own cheese it melts so much better. If you're using frozen spinach squeeze out every bit of water you can. Adding some parboiled rice or cauliflower helps soak up any extra liquid from fresh spinach. Use a good sturdy dish like a Dutch oven it handles the high heat perfectly.
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Frequently Asked Questions
- → Why cook at such a high temperature?
- The high temperature (500°F) helps cook the raw chicken quickly while keeping it juicy. Make sure to use an oven-safe dish rated for this temperature.
- → Can I use frozen spinach?
- Fresh spinach is recommended as it releases less water and maintains better texture. If using frozen, thaw and drain well first.
- → Can I prepare this ahead?
- You can prepare the sauce and layer the ingredients ahead, but wait to bake until ready to serve for best results.
- → How do I know when it's done?
- The chicken should be cooked through (no pink), spinach wilted, and cheese melted and bubbly, typically after 20-25 minutes.
- → What can I serve this with?
- This casserole pairs well with rice, pasta, or crusty bread to soak up the creamy sauce.