Ingredients
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 onion, diced
- 1 cup cheddar cheese, grated
- 1 cup chicken broth
- 1/2 cup breadcrumbs (optional)
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- Olive oil for sautéing
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the chicken: In a skillet over medium heat, add a drizzle of olive oil. Sauté diced onions until translucent, then add minced garlic, cooking until fragrant. Toss in the chicken, cooking until browned and cooked through. Shred the chicken with a fork once it’s cooled slightly.
- Prepare the sauce: In a bowl, combine softened cream cheese, chicken broth, and seasonings. Mix until smooth.
- Incorporate spinach: Fold the fresh or thawed, drained spinach into the cream cheese mixture.
- Combine ingredients: In a large bowl, mix the shredded chicken, sautéed onions, and creamy spinach sauce.
- Layer the casserole: Spoon the mixture into a greased baking dish. Top with grated cheddar cheese and breadcrumbs, if using.
- Bake: Place the casserole in the oven and bake for 25-30 minutes or until golden and bubbly.
- Serve: Allow the casserole to cool for a few minutes before serving. Garnish with fresh herbs.
Notes
For a lighter option, consider using Neufchâtel cheese instead of cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo