Curried Chicken And Spinach Bake Recipe
Fusion cuisine · 1040 calories
About this recipe
A diabetic-friendly dinner featuring tender chicken breasts baked with spinach, a creamy curry sauce, and a crispy breadcrumb topping. Perfect for solution seekers looking for a balanced and flavorful meal.
Ingredients
- 350G Typically Daylesford Organic Chicken Breasts
- 395G Heinz Mayonnaise 395g
- - Sunita Lemon Juice Organic
- - Cathedral City Mature Cheddar Cheese
- 200 Ml Isigny Sainte Mere Aop Creme Fraiche
- 200G Natoora Organic British Green Kale
- 290G Portland Mills Jamaican Curry Powder, 290G
- 150G Saitaku Panko Breadcrumbs
Instructions
- 1. Preheat the oven to 350°F (175°C) and grease an 8 x 12-inch casserole dish.
- 2. Spread 2 packages of fresh spinach evenly across the bottom of the greased casserole dish.
- 3. Arrange 4 chicken breasts in a single layer on top of the spinach.
- 4. In a mixing bowl, combine 3/4 cup mayonnaise, 1 can of cream of chicken soup, 1 teaspoon curry powder, and 1 tablespoon lemon juice. Mix until smooth.
- 5. Pour the curry sauce evenly over the chicken breasts, ensuring they are fully coated.
- 6. Sprinkle 1/2 cup shredded cheddar cheese over the sauce, followed by 1/2 cup buttered fresh breadcrumbs.
- 7. Bake the casserole in the preheated oven for 1 hour, or until the chicken is fully cooked and the topping is golden brown.
- 8. Remove from the oven and let rest for 5 minutes before serving.