Spinach Mushroom Creamy Chicken Casserole

Spinach Mushroom Creamy Chicken Casserole

  • Servings: 6-8
  • Difficulty: easy
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Spinach Mushroom Creamy Chicken Casserole
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Lately I have been playing around with chicken recipes. If you have followed the last few weeks, I made shish tawook, chicken and rice and then that “yum” chicken recipe. So I had some left over rice pilaf from my shish tawook and also some extra chicken. I thought I would add some veggies and landed on spinach, mushroom and caramelized onions.

The chicken stays moist due to the sauce which is a creamy Parmesan cheese bechamel. The veggies add an earthiness on top of the savory sauce and finally the balsamic caramelized onions introduce a pop of sweetness. I added a touch of Slap ya Mama seasoning to my flour for a touch of heat.

Ingredients:
4 organic free range chicken breasts (sliced into larger than bite sized pieces)
2 onions (diced)
1 package of mushrooms (sliced)
3 cloves of garlic (minced)
2 bags of baby spinach (8 cups uncooked)
1/3 cup of heavy cream
1/4 cup of whole milk
1/2 cup of Parmesan cheese
1/4 cup seasoned flour (w/Slap Ya Mama)
1 tbs of balsamic vinegar
Olive Oil
Kosher salt and Pepper to taste

Directions:
1. I started by cooking my chicken. I trimmed the breasts and then cut them in to cutlet size. I dusted with some seasoned flour and then in a medium heated skillet I put a little crust on them. Once browned set them aside. I had some rice pilaf so put it into a baking dish and placed the chicken on top. IMG_9782

2. Start the veggies by dicing the onions and adding them to a medium heated pan with a some oil. Cook for about 10 minutes until they are browning and then add your tablespoon of balsamic vinegar. Into the pan goes the mushrooms and garlic. Cook for about 3-4 minutes. Now add your spinach. It looks like a lot but will wilt dramatically. Turn it on low heat. IMG_9788

3. In a smaller sauce pan add a small amount of flour and butter to make a small blond roux. Add the milk, cream and Parmesan cheese with a little pepper. See below (not a great picture) IMG_9786

4. Now add half the sauce to the cooked veggies and coat them well. The remaining sauce pour over the chicken and rice pilaf. Then add your saucy veggies. Top with a little more parm and put into a 375 degree oven. Everything is cooked so you are just going to let it all meld together and for the cheese to brown.
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