You’re in for a treat with a Chicken and Spinach Casserole. This dish is a symphony of flavors. Curious about baking time and adjustments?
Kitchen Tools Required
- 1 oven-safe casserole dish
- 1 medium mixing bowl
- 1 large skillet
- 1 whisk
- 1 cutting board
- 1 knife
- 1 spatula
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
Cook & Prep Time
To efficiently manage your time while preparing the Chicken and Spinach Casserole, follow this timeline:
- Reading & Preparation (5 minutes)
- Take a few minutes to read through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Initial Prep Work (10 minutes)
- Cube the chicken breast.
- Chop the onion and mince the garlic.
- Preheat the oven to 375°F (190°C).
- Cooking (30 minutes)
- Heat olive oil in a large skillet over medium heat.
- Season the cubed chicken with salt and black pepper.
- Cook the chicken in the skillet until browned (5-7 minutes).
- Remove the chicken and set aside.
- Sauté onion and garlic in the same skillet until translucent.
- Add spinach and cook until wilted.
- Whisk together heavy cream and chicken broth in a mixing bowl.
- Stir in shredded mozzarella cheese, grated Parmesan cheese, and dried Italian herbs.
- Return the chicken to the skillet and pour the cream mixture over the chicken and spinach.
- Transfer the mixture into an oven-safe casserole dish.
- Bake for 20 minutes until bubbly and golden on top.
- Resting Time (5 minutes)
- Let the casserole rest before serving.
For additional efficiency, consider multitasking by preparing the cream mixture while the chicken is browning or the onions and garlic are sautéing. This timeline helps guarantee you have everything ready and the cooking process flows smoothly.
Recipe Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Season the cubed chicken with salt and black pepper.
Add the seasoned chicken to the skillet and cook until browned, about 5-7 minutes.
Remove the chicken and set aside.
In the same skillet, add chopped onion and minced garlic, sauté until translucent.
Add fresh spinach to the skillet and cook until wilted.
In a medium mixing bowl, whisk together heavy cream and chicken broth.
Stir in shredded mozzarella cheese, grated Parmesan cheese, and dried Italian herbs into the cream mixture.
Return chicken to the skillet and pour the cream mixture over the chicken and spinach.
Transfer the mixture into an oven-safe casserole dish.
Bake in the preheated oven for 20 minutes until bubbly and golden on top.
Let the casserole rest for 5 minutes before serving.
Serving Tips
- Garlic Bread: A crispy side of garlic bread pairs perfectly with the creamy casserole, providing a satisfying crunch.
- Mixed Green Salad: A fresh salad with a light vinaigrette adds a rejuvenating contrast to the rich flavors of the casserole.
- Steamed Rice: Serve the casserole over a bed of rice to soak up the delicious sauce and make the meal more filling.
- Roasted Vegetables: Complement the dish with a medley of roasted vegetables for added texture and nutrition.
- Pasta: A simple pasta, such as penne or fettuccine, can be a great base for the casserole’s sauce, turning it into a hearty meal.
Storage
To store Chicken and Spinach Casserole, cool completely.
Cover tightly with plastic wrap or foil, and refrigerate for up to 3 days.
For longer storage, freeze in an airtight container.
Freezing
To freeze Chicken and Spinach Casserole, allow it to cool completely.
Wrap tightly in plastic wrap and aluminum foil before placing in a freezer-safe container.
Consume within 3 months.
Reheating
To reheat Chicken and Spinach Casserole, cover it with foil and bake at 350°F (175°C) for 20 minutes, or until heated through.
Alternatively, microwave individual portions for quick reheating.
Final Thoughts
The Chicken and Spinach Casserole is a delightful and satisfying dish that combines tender chicken, vibrant spinach, and creamy cheese sauce.
It’s perfect for those seeking a comforting and hearty meal.
Consider customizing the dish by experimenting with different cheeses or adding a pinch of nutmeg for a unique flavor twist.
Enjoy this casserole as a standout main course for any occasion.
Frequently Asked Questions
Can I Substitute Chicken With a Vegetarian Protein Option?
You can substitute chicken with 1 pound of cubed firm tofu or 1 can (15 ounces) of drained chickpeas. Sauté tofu until golden or add chickpeas directly. Adjust seasoning to taste and guarantee flavors meld well.
Is It Possible to Make This Casserole Dairy-Free?
You can make the casserole dairy-free by replacing heavy cream with coconut milk or almond milk. Substitute mozzarella and Parmesan with dairy-free cheese alternatives. Guarantee even melting by selecting high-quality, meltable vegan cheeses for best results.
How Can I Make the Casserole Spicier?
To spice it up, add 1 teaspoon crushed red pepper flakes or 1 chopped jalapeño when sautéing the onions. Incorporate 1/2 teaspoon cayenne into the cream mixture for added heat. Adjust to taste for desired spiciness.
What Side Dishes Pair Well With This Casserole?
Pair this dish with a crisp arugula salad tossed in a lemon vinaigrette for a rejuvenating contrast. You might also consider roasted garlic potatoes, seasoned with rosemary, as they complement the casserole’s flavors perfectly.
Can I Use Frozen Spinach Instead of Fresh Spinach?
Yes, you can use frozen spinach. Thaw and drain it thoroughly to remove excess moisture. Substitute equal amounts, 4 cups fresh spinach equals approximately 1 cup cooked, drained frozen spinach. Adjust seasoning as frozen spinach might be blander.
Chicken and Spinach Casserole
Equipment
- 1 oven-safe casserole dish
- 1 medium mixing bowl
- 1 large skillet
- 1 Whisk
- 1 Cutting board
- 1 Knife
- 1 Spatula
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Season the cubed chicken with salt and black pepper.
- Add the seasoned chicken to the skillet and cook until browned, about 5-7 minutes.
- Remove the chicken and set aside.
- In the same skillet, add chopped onion and minced garlic, sauté until translucent.
- Add fresh spinach to the skillet and cook until wilted.
- In a medium mixing bowl, whisk together heavy cream and chicken broth.
- Stir in shredded mozzarella cheese, grated Parmesan cheese, and dried Italian herbs into the cream mixture.
- Return chicken to the skillet and pour the cream mixture over the chicken and spinach.
- Transfer the mixture into an oven-safe casserole dish.
- Bake in the preheated oven for 20 minutes until bubbly and golden on top.
- Let the casserole rest for 5 minutes before serving.
Notes
