Spinach Mozzarella Chicken Casserole
Today is my dad’s birthday and we are going to celebrate over the weekend but I really wanted to make him something really good for dinner tonight. I found this recipe on Pinterest a while ago and decided to try it (they say it is good for picky eaters)…It’s so easy (my speciality) and really really good…I highly recommend it!!
image eatwell101.com
adapted from eatwell101.com
- 2 large boneless skinless chicken breasts, cut horizontally
- 8 oz cream cheese, softened
- 2 cup spinach, rinsed
- 1 tablespoon olive oil
- 4 oz Mozzarella cheese, shredded
The marinade:
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon Italian seasoning, optional
1. Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplok bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).
2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside.
3. Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
4. Bake the chicken casserole for 20-30 minutes. Chicken is done when cooked through to an internal temperature of 165˚F (75°C). Serve warm with a side of cauliflower rice, or baked veggies. Enjoy!
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