Ingredients:
4 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cups fresh spinach
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 cup ricotta or cream cheese
1 cup heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
2 tbsp olive oil
Directions:
Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cook the chicken: In a large skillet, heat olive oil over medium heat. Season the chicken pieces with garlic powder, onion powder, salt, and pepper. Cook the chicken for about 5-7 minutes, or until no longer pink. Set aside.
Prepare the spinach: In the same skillet, add the fresh spinach and cook until wilted, about 2-3 minutes. Drain any excess liquid.
Make the creamy mixture: In a bowl, mix together the heavy cream, ricotta (or cream cheese), and half of the mozzarella and Parmesan cheeses. Season with salt and pepper.
Assemble the casserole: Spread the cooked chicken pieces evenly in the prepared baking dish. Layer the wilted spinach on top. Pour the creamy mixture over the chicken and spinach, ensuring it’s evenly distributed. Top with the remaining mozzarella and Parmesan cheeses.
Bake: Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
Serve: Let the casserole cool slightly before serving. Enjoy with a side of garlic bread or salad.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6
Calories: 450 kcal per serving
