Italian Chicken Casserole
Simple Caesar Salad
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- ½ lb boneless, skinless chicken thighs, cubed
- 2 tsp olive oil, divided
- 3 oz frozen chopped spinach, thawed and squeezed dry
- ⅔ cup drained oil-packed sun-dried tomatoes
- 2 oz cream cheese, cubed and softened
- ⅓ cup water
- ½ tsp Italian seasoning, divided
- ¼ cup freshly grated Parmesan cheese
- ¼ cup panko breadcrumbs
Instructions
- Preheat broiler. Cook chicken in 1 tsp hot oil in a skillet over medium-high heat 8 minutes or until browned.
- Add spinach, tomatoes, cream cheese, water, and ¼ tsp Italian seasoning. Cook 4 minutes or until thoroughly heated. Transfer chicken mixture to a 9-inch broiler-safe baking dish.
- Stir together cheese, breadcrumbs, 1 tsp oil, and ¼ tsp Italian seasoning. Sprinkle over chicken mixture. Broil 2 minutes or until top is lightly browned.
Side Dish Ingredients
- 2 cups chopped romaine lettuce
- 3 Tbsp Caesar vinaigrette
Side Dish Instructions
- Toss together lettuce and vinaigrette in a bowl.
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