*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this in the crockpot. I put 5 frozen chicken breasts in with the Italian dressing. After it was cooked I shredded the chicken and added the rest of the ingredients. When it was nice and creamy I stirred in a package of cooked egg noodles. Easy and yummy. Everyone said it was a make again.
So I liked the basics of this recipe but I did make changes that suited my taste after reading that it ended up tasting bland.
I used the Italian dressing mix as a dry rub on my chicken and it sat in the fridge for a couple of hours. I sauteed onions in the olive oil instead of using chives. I added the 2 minced garlic cloves because I love garlic. I poured chicken stock (because it's more flavorful than chicken broth) into the pan with the sauteed onions and garlic. I then added my lemon juice, lemon pepper, garlic and onion powder and some herbs de provence.. I after bringing to a boil, I reduces the temp to low and added the cream cheese, whisking until creams. I also used cheddar cheese instead of mozzarella for the bolder flavor it gives. I placed my chicken in the bottom of my casserole dish topped with a layer of cheese next my spinach and then the creamy mixture topped with more cheese and cooked it for 30 minutes at the 375. It tasted very flavorful and was completely devoured.
Not bad. Very creamy which isn't my favorite but hubs likes creamy dishes and it sounded intriguing so I thought I'd give it a shot. Until I realized (after taking everything out of course) that I didn't have enough cream cheese for a full or even a half recipe.:( So I improvised and made a roux to compensate. It made for a very runny but good casserole. I actually liked it a lot despite the runniness and the cream. I'll have to try it again when I have the correct amount of cream cheese. Thanks for the recipe.
I don't know what I did wrong but I doubled the recipe and it turned into soup. It was very tasty but the texture was all wrong. Seems like it needed eggs or something to make the cream cheese more stiff.
There were no leftovers! I made a couple of changed based on what I had on hand but otherwise followed it to the tee. (I used a half cup of parmesan instead of mozzarella and teaspoon of italian seasoning instead of marinating) I will be making this again and this time I will have everything on hand to follow the recipe exactly.
The flavor was ok. Followed the directions but it was VERY soupy! Uncovered it kept cooking hoping some of the liquid would evaporate but gave up and added some dry noodles to absorb the extra liquid. That worked. Probably won't make again.
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