Ingredients
Scale
- 2 lbs chicken breasts, diced
- 2 cups fresh spinach, chopped
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 can cream of mushroom soup (or homemade creamy sauce)
- 1/2 cup sour cream
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: crushed red pepper flakes for a kick
Instructions
- Heat a quality skillet or non-stick pan with olive oil and cook the diced chicken over medium heat until golden brown and cooked through. Season with salt, pepper, and Italian seasoning. Once cooked, set aside.
- In the same pan, add garlic and sauté until fragrant. Stir in the cream of mushroom soup, sour cream, and a little water or broth if needed to achieve the desired consistency. Let it simmer for a few minutes, allowing flavors to meld.
- Add the cooked chicken and chopped spinach to the sauce. Mix well until the spinach begins to wilt. Adjust seasoning as needed.
- Transfer the mixture to a greased baking dish. Top with shredded cheese and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until bubbly and golden on top.
Notes
- Let the casserole cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F until heated through. For longer storage, freeze portions for up to 2 months.
- For added flavor, sprinkle crushed red pepper flakes or additional cheese before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Low-Carb (with modifications)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 125mg