Creamy Chicken and Spinach Potato Casserole

Total Cook time 55-60 min

Ingredients:

• 1 lb boneless chicken breast,(2 to 3 breasts) diced
• 1 8 oz. pkg. fresh spinach, chopped
• 2 cups frozen diced potatoes (such as hash browns or diced potatoes)
• 1 cup half and half
• 1 cup chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella works well)
• Olive oil for cooking

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with olive oil or cooking spray.
2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add a little more olive oil if needed and sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
4. Stir in the frozen potatoes and cook for a few minutes until they start to brown slightly.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Pour in the chicken broth and half and half, and add the dried thyme, rosemary, paprika, salt, and pepper. Stir well to combine and bring to a simmer. Let it simmer for 2-3 minutes.
7. Add the cooked chicken back to the skillet and mix everything together.
8. Transfer the chicken and spinach mixture to the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
9. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the potatoes are cooked through.
11. Once done, let the casserole cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.