Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 10 oz frozen spinach, thawed and squeezed dry
- 1 (10.75 oz) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 cup shredded mozzarella cheese, for topping
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- Step 3: In a large bowl, combine the cooked chicken, thawed spinach, cream of chicken soup, sour cream, Parmesan cheese, and garlic powder. Mix well to combine.
- Step 4: Pour the chicken and spinach mixture into the prepared baking dish and spread evenly.
- Step 5: Sprinkle the mozzarella cheese evenly over the top of the casserole.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until heated through, adding a splash of milk or cream if needed.
- Serve this comforting casserole with a side of crusty bread or a fresh green salad for a complete meal.
- To prevent watery casserole, ensure the thawed spinach is thoroughly squeezed dry before mixing with other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American