Description
Creamy, cheesy, and packed with protein, this casserole is what comfort food dreams are made of. Skip the takeout and treat yourself tonight!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz cream cheese, softened
- 10 oz fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, freshly grated
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease a 9×13 inch baking dish. Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until lightly golden but not fully cooked. Transfer to a plate.
- In the same skillet, cook diced onions until translucent. Add garlic and cook for 30 seconds. Add spinach and cook until wilted (if using fresh).
- Reduce heat to low. Add softened cream cheese and stir until melting. Gradually add chicken broth while stirring to create a smooth sauce.
- Mix in sour cream, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste.
- Return chicken to the skillet and stir to coat with the sauce. Transfer mixture to the prepared baking dish.
- Sprinkle evenly with mozzarella and parmesan cheeses.
- Bake uncovered for 20-25 minutes until cheese is golden and chicken is cooked through (165°F).
- Optional: Broil for the last 2-3 minutes for a more golden top.
- Let rest for 5 minutes before serving.