Spinach and Chicken Casserole

Ingredients

• 4 boneless, skinless chicken breasts, cubed
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a shallow bowl, mix together the flour, garlic powder, onion powder, salt, and pepper. Place the cubed chicken in the flour mixture and toss until evenly coated.
3. Heat the olive oil in a large skillet over medium high heat. Add the coated chicken and cook until lightly browned, about 5 minutes. Remove chicken from skillet and set aside.
4. Add the garlic to the skillet and cook until fragrant, about 1 minute. Stir in the chicken broth and cream and bring to a boil. Reduce heat to low and simmer for 5 minutes.
5. In a 9x13 inch baking dish, layer the chicken, spinach, and Parmesan cheese. Pour the cream mixture over the top. Bake in the preheated oven for 25 minutes, or until bubbly and lightly browned.

Interesting Facts

• This dish is a great way to use leftover cooked chicken.
• Spinach is an excellent source of vitamins A and C, iron, and calcium.
• You can substitute cream of mushroom soup for the cream for a different flavor.