Ingredients
Scale
- 4 cups cooked and shredded chicken (use leftover or rotisserie chicken)
- 3 cups fresh spinach, chopped
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- Optional: Bread crumbs for topping
Instructions
- In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped onion, sauté until fragrant and translucent. Pour in the heavy cream and chicken broth, stirring well. Let it simmer for about 3-4 minutes until slightly thickened. Season with salt, pepper, and dried thyme.
- Add the cooked shredded chicken to the skillet, stirring to coat in the sauce. Fold in the chopped fresh spinach and cook for another 2-3 minutes until wilted. Remove from heat.
- Preheat your oven to 375°F (190°C). Transfer the chicken and spinach mixture into a greased baking dish. Sprinkle the shredded cheese evenly on top. Optional: add a layer of bread crumbs for a crunchy topping.
- Place the casserole in the oven and bake for about 20 minutes until bubbling and golden on top. Let it rest for a few minutes before serving.
Notes
- Use leftover chicken or rotisserie chicken to save time.
- Fresh spinach provides the best flavor, but frozen spinach works—just drain excess moisture.
- For a gluten-free version, substitute bread crumbs with crushed gluten-free crackers or omit topping entirely.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Stove-top
- Cuisine: American
- Diet: Nut-Free, Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg