# Components:
→ Chicken
01 - 3 cups cooked chicken breast, shredded or cubed (rotisserie or poached)
→ Vegetables
02 - 1 cup sun-dried tomatoes, drained and chopped
03 - 2 cups baby spinach, roughly chopped
04 - 1 small yellow onion, finely diced
05 - 3 cloves garlic, minced
→ Dairy
06 - 1 cup heavy cream
07 - 1 cup low-sodium chicken broth
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 4 ounces cream cheese, softened
→ Pantry
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - 1/2 teaspoon kosher salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 2 tablespoons olive oil
→ Topping
16 - 1 1/2 cups Ritz cracker crumbs (about 1 sleeve, crushed)
17 - 4 tablespoons unsalted butter, melted
18 - 2 tablespoons chopped fresh parsley (optional)
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Add sun-dried tomatoes and baby spinach to the skillet. Cook until spinach wilts, approximately 2 minutes.
04 - Reduce heat, add softened cream cheese and stir until fully melted and smooth.
05 - Pour in heavy cream and chicken broth. Add dried Italian herbs, crushed red pepper flakes if using, kosher salt, and black pepper. Simmer gently for 2 minutes.
06 - Stir in shredded mozzarella and grated Parmesan until melted and sauce attains a creamy consistency.
07 - Add cooked chicken to the sauce and mix to coat evenly. Remove skillet from heat.
08 - Transfer the mixture evenly into the prepared baking dish.
09 - In a bowl, combine Ritz cracker crumbs with melted unsalted butter. Evenly sprinkle the mixture over the casserole surface.
10 - Bake uncovered for 25 to 30 minutes until the casserole is hot, bubbly, and the topping is golden brown.
11 - Allow the casserole to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
