Spinach, Chicken and Cheese Oh my.
Spinach, Chicken and Cheese Oh my.
Number of Servings: 6
2 cups diced boneless skinless chicken breast (I usually need 2 or 3 boneless skinless chicken breasts) 1 10 oz package of frozen spinach 1/2 cup of Fat Free Sour Cream 1/2 cup Light Mayo 1/4 Mozzarella low moisture part skim cheese 1 cup Parmesean Cheese (I usually use reduced fat parmesean, but all I had on hand was regular) 2 tsp garlic powder
Season chicken breast the way you would like and cook as you normally would. I usually season mine with some Mrs. Dash and a little garlic powder, then bake it with tin foil over it for 30 minutes, then 10 minutes without tin foil.
When chicken is done, you can start the cheese mixture. Mix sour cream, parmesean cheese, light mayo, mozzarella, and garlic powder in medium bowl.
Once chicken is cool enough to handle, cut into small pieces (2 cups worth) then pour into medium bowl. Drain 10 oz package of frozen spinach, then add to chicken and mix together.
Once spinach and chicken is mixed well add HALF the cheese mixture. Mix well. Then pour the chicken, spinach mixture into round pan or dish and pack down. Take remaining mixture and spread over the top.
Place in oven for 45 minutes at 350 degree's. Makes about 6 one cup servings (though I'm not positive. sorry)
This is a pretty good meal. I'm sure you can rearrange things to your liking :)
This recipe was really good! A perfect way to use up left over chicken. I took another reviewer's suggestion and used fresh baby spinach that I chopped. Served it with linguine . Very rich and decadent tasting, without breaking the diet budget. Thank you for sharing this!
This dish is a winner! Since my sour cream was frozen (was in the back of the fridge), I had to use fat free Greek yogurt instead. Also, instead of using 1/2 cup of light mayo, I only used 1/4 cup of mayo and added a 1/4 cup of skim milk. We served with a side of spaghetti. Turned out great!
My only problem with this recipe is I had a hard time stopping at 1 serving! It was so good! I added marinated artichoke hearts and used shredded parm, romano, asiago cheese instead of just parm. Fabulous!
This was very good. My husband & I both enjoyed it but the kids, not so much, what do you expect from a 1 & 2 yr old? I added some artichoke hearts & served it over pasta. for myself I steamed broccoli & ate it over that. next time I think I will add some lemon juice to add a little zing. Thanks!
We really liked this. I agree, the portion sizes are a little tough - we ended up with 4 servings, definitely making this less healthy than it starts. I added in some smoked paprika just to give it a little more dimension. Also, used leftover turkey instead of chicken.
YUMM-O! I was lazy today so threw everything into the crockpot on low for 4 hours and it came out great. I used 4 oz light cream cheese in place of mayo (fiance won't eat mayo) and I added mushrooms. It was delicious! Served over WW egg noodles. Lowfat alfredo-type pasta! Thanks again!
Don't be afraid to cook with mayo. I made a chocolate cake yrs ago & subsstituted the oil or butter w/mayo. Moist, shiny, delicious. Would love to hear from someone who knows about baking w/mayo--pref lo cal, etc. Thanks
My husband made this yesterday. It was excellent! I wasn't sure what to serve it with so we tried brown rice...not the best idea because the rice dried it out. I am going to use the leftovers on whole wheat tortillas and reheat in the oven so the tortilla is a little crunchy. Can't wait!!
I tried this recipe last night with a salad. It made a very filling and excellent dish. My husband liked it as well. Did a few adjustments for our taste. No salt, less parmasean, and just 1 tsp. garlic powder and it was still wonderful. Thanks for the recipe!
What can I say? Wow. This dish is absolutely DELICIOUS! I was completely surprised how much we liked this-- given that we're Aussies and aren't so keen on using mayonnaise the way you Northern Hemisphere types are. But it actually gave it a very unique & seriously yummy flavour. My fave so far!
I doubled the recipe & made some modiifactions according 2 what I had on hand. I didn't have any parmessan so I added 3/4 cups of mozerella in the mixture. I saved 1/4 cup to add to the top. Out of mayo so added fat free cream cheese and 1/2 cup cottage cheese & 1/4 cup italian bread crumbs. YUMMY!
Yum! I baked the chicken as indicated and it was really moist, but I'm looking forward to trying this with leftover chicken as it seems a great way to use it up. I followed the breadcrumb rec and also added basil. Used lowfat mayo and SC and less qty to save on cals.
I doubled the recipe to have leftovers. I put it with whole wheat noodles and the kids really liked it. My husband liked it a lot also. I used my leftovers for eggwhite omelet and added the spinach chicken bake to it in the morn. I added chopped onions & mushrooms also. Yummy!
I made this the other night and my husband loved it and he hates healthy food! I added nonfat plain yogurt to add to the taste. Next time I will do two packages of spinach. It is great over pasta as well! Take the chicken out and you have a great dip too!
This was really tasty! I was amazed at how creamy it was without making me feel terribly guilty. Making the chicken the way you suggested made it really tender, which made the experience even more enjoyable. Thanks for sharing.
I did use crushed garlic instead of powdered, cottage cheese instead of light mayo and used a four cheese shredded combo (it's what I had) instead of the mozzarella. My husband, my teens, and I really loved it. My 7 year old did take her one bite to try it-maybe next time! This one is in the file!
The comments relating this to spinach-artichoke dip already sold me on this recipe! I've got to try it!!! What is it that makes the sodium so high, I have a family member that is heavily restricted there?
This was soo good!I made a few changes as I always tend to do with any recipe.I used feta and reg. sour cream(didn't have light) and miracle whip as I didn't have regular mayo.I also used fresh garlic(3 cloves) and fresh spinach(10 cups, packed) and chicken thighs and added onion, and bell pepper.
It turned out pretty good. And the leftovers have been really great for lunch. I did add some bread crumbs to the top as one rater recommended, and thought it added to the flavor (probably the sodium as well).
It wasn't the BEST ever receipe, but it's nice and filling and pretty easy to make.
This was very good. Came out a little bit runny despite being rather dense before cooking, but it tasted great. My husband liked it too, and he can be a tough sell on anything containing veggies. Will make this again, but I may try it with Purdue shortcuts or canned chicken to save on prep time.
This was very good. I served it over spaghetti and added artichoke hearts. It just seemed though that it needed something more... I have no idea what though. Nevertheless, it was a nice simple meal and my hubby liked it. Next time I think I'll use only half the parmesean cheese.
Superb. Soul satisfying. Sublime. I used 1/2 c feta 1/2 c Parmesan. I used yogurt instead of sour cream (didn't have any). Used 2 lg cloves fresh minced garlic and some onion flakes. This would be excellent in individual ramekins for a dinner party or as a hot appetiser.
I tried this tonight. I added a little chopped onion and used canned chicken. I didn't pay attention and mixed everything together. .Mine was on salty side which I think was partly the canned chicken.I also used more mozzarella.When almost done I covered with stove top dressing and browned it
We absolutely LOVED this recipe. I served it over fettucini. I also added mushrooms like previous posters had suggested. I meant to add artichokes, but forgot them. Will do that next time. This will become a regular at my dinner table.
Made this for dinner tonight but reduced the parmesan by approximately 1/4 cup and added 2 tbsp. of low fat herb and garlic cream cheese...used chard instead of spinach because I'd cooked up two big bunches yesterday. This was very tasty and got a thumbs up from everyone.
Oh, my goodnes - this is sooooo good! I boiled and shredded the chicken breast and then lightly sauteed it in a skillet with fresh onions, garlic, canned artichokes and the frozen spinach with just about 1 tsp olive oil. Amazing!
I make this with shrimp, double the spinach, add the suggested artichoke hearts and water chestnuts and serve with brown rice...it's fantastic! A new favorite for everyone (except my 8 year old).