Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400°F. Coat a 9x13-inch baking dish with cooking spray.
- Spread the cubed raw chicken in an even layer in the dish. Layer the spinach over the top, pressing it down so it's as flat as possible.
- In a medium bowl, stir together the softened cream cheese, ¼ cup of the mozzarella, the sour cream, and the garlic until smooth. Season with salt and pepper to taste. Spoon the mixture over the spinach and spread it into an even layer.
- Cover the dish tightly with foil and bake for 20 minutes.
- Remove the dish from the oven, uncover it, and sprinkle the remaining ½ cup of mozzarella over the top.
- Bake uncovered for another 10 to 15 minutes, until the cheese is golden and bubbly and the chicken reaches an internal temperature of 165°F. Let it rest for 5 minutes before serving.
Nutrition
Notes
Frozen spinach works too: use a 10 oz box, thawed and squeezed very dry.
You can assemble the casserole up to 24 hours ahead and refrigerate it, covered. Add 5 to 10 minutes to the covered baking time if it goes into the oven cold.
Nutrition is per serving (one quarter of the dish). Net carbs are calculated as total carbs minus fiber.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
