Baked Chicken and Spinach Casserole

Baked Chicken and Spinach Casserole

Baked Chicken and Spinach Casserole is a comforting dish that brings the flavors of chicken, spinach, and broccoli together in a creamy and cheesy delight. Perfect for a family dinner or meal prep, this casserole is packed with nutrients and taste. It’s an easy recipe that can be enjoyed by everyone.

Why Make This Recipe

This casserole is a great choice for busy nights when you want a nutritious and filling meal without spending too much time in the kitchen. It combines protein from chicken, vitamins from spinach and broccoli, and rich flavors from cheeses. Moreover, it is simple to prepare and can easily feed a crowd, making it ideal for gatherings or family dinners.

How to Make Baked Chicken and Spinach Casserole

Making Baked Chicken and Spinach Casserole is straightforward and quick. Just follow these steps:

Ingredients:

• 1 pound boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 package (10 ounces) frozen chopped broccoli, thawed
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Cut the chicken into 1-inch pieces.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until tender, about 5 minutes.
4. Add the chicken to the skillet and cook until browned, around 5 minutes.
5. Stir in the spinach, broccoli, ricotta, Parmesan cheese, beaten egg, salt, pepper, and garlic powder.
6. Pour the mixture into a greased 9×13 inch baking dish.
7. Bake for 20 to 25 minutes or until the chicken is cooked through.
8. Serve hot.

How to Serve Baked Chicken and Spinach Casserole

This casserole can be served as the main dish alongside a simple salad or some crusty bread. It’s also great on its own and can be enjoyed for lunch or dinner.

How to Store Baked Chicken and Spinach Casserole

If you have leftovers, let the casserole cool down and store it in an airtight container in the refrigerator. It can last for about 3 to 4 days. You can also freeze individual portions for easy meals later on. Just let it thaw in the fridge before reheating.

Tips to Make Baked Chicken and Spinach Casserole

• Make sure to squeeze out excess water from the spinach to avoid a watery casserole.
• Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.
• You can use fresh spinach if you prefer, just chop it finely and sauté it briefly before adding to the mix.

Variation

For a keto-friendly version, you can replace the ricotta cheese with cream cheese and skip the egg for a thicker consistency. Adding herbs like thyme or basil can also enhance the flavor.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, you can use fresh broccoli. Just make sure to steam it slightly before mixing it in to ensure it cooks through in the casserole.

Is this recipe suitable for meal prep?

Absolutely! This casserole can be made ahead of time, stored in the fridge, and reheated for quick and easy meals throughout the week.

Can I add more cheese to this recipe?

Definitely! You can add more Parmesan or your favorite cheese like mozzarella or cheddar to make it even cheesier. Just adjust the amount to your liking.