Creamy Spinach-&-Feta Chicken Casserole
This Creamy Spinach-&-Feta Chicken Casserole is inspired by spanakopita, combining chicken with spinach and feta for a delicious dish.
Equipment
- 9-by-13-inch baking dish
- large skillet
- knife
Ingredients
Cooking Oil
- 3 tablespoons extra-virgin olive oil divided
Vegetables
- 1 cup finely diced onion
- 4 cloves garlic minced
- 10 ounces frozen chopped spinach thawed, drained and squeezed dry
- 1 14 ounce can artichoke hearts rinsed and chopped
Dairy
- 4 ounces nonfat or reduced-fat cream cheese cut into cubes
- ½ cup crumbled feta cheese
Chicken
- 3 cups diced cooked chicken breast
Other
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 lemon zested and juiced
- 8 sheets frozen phyllo dough thawed in the refrigerator overnight
Instructions
Preparation
- Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until softened, about 5 minutes. Add garlic; cook until fragrant, 1 minute.
- Stir in spinach and flour; cook, stirring, until combined and mostly dry, about 2 minutes.
- Add artichokes, broth and cream cheese; stir until thickened, 1 to 2 minutes. Remove from heat.
- Stir in chicken, lemon zest, lemon juice and feta. Pour the mixture into the prepared baking dish.
- Place 1 phyllo sheet on top of the chicken mixture; brush with some of the remaining 2 tablespoons oil. Repeat the process with the remaining phyllo sheets and oil, stacking one on top of the other.
- Score the top of the casserole with a knife to make 8 slices. Bake until the top is golden brown, about 30 to 35 minutes.
- Let cool for 10 minutes before serving.
Nutrition
Serving: 1cupCalories: 287kcalCarbohydrates: 24gProtein: 25gFat: 11gSaturated Fat: 3gCholesterol: 54mgSodium: 616mgPotassium: 319mgFiber: 4gSugar: 2gVitamin C: 20mgCalcium: 133mgIron: 2mg
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