Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 10 oz (283g) frozen chopped spinach, thawed and squeezed dry
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups (473ml) chicken broth
  • 1/2 cup (118ml) heavy cream
  • 4 oz (113g) cream cheese, softened
  • 1/4 tsp nutmeg
  • Salt and pepper to taste
  • 8 oz (227g) shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup panko breadcrumbs (optional)

Instructions:

  1. Season chicken with salt, pepper, and garlic powder. Sauté in olive oil until cooked through (internal temperature reaches 165°F / 74°C). Set aside.
  2. In the same skillet, sauté onion until softened. Add garlic and cook until fragrant.
  3. Add squeezed spinach to the skillet and cook for a minute or two to dry out slightly.
  4. Melt butter in the skillet. Whisk in flour and cook for 1 minute (this is a roux!). Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring constantly.
  5. Reduce heat to low and stir in cream cheese until melted and smooth. Add heavy cream, nutmeg, salt, and pepper.
  6. Gently fold in the cooked chicken and spinach into the cream sauce.
  7. Pour the chicken and spinach mixture into the prepared baking dish.
  8. Sprinkle mozzarella cheese (and Parmesan if using) evenly over the top. Sprinkle with panko if using.
  9. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the cheese is melted, bubbly, and golden brown.
  10. Let the casserole rest for 5-10 minutes before serving.