Lemon Chicken And Spinach Casserole Recipe

About this recipe

This high-protein dinner combines tender chicken, creamy sauce, and nutrient-rich spinach for a satisfying and wholesome meal. Perfect for those seeking a delicious and nutritious solution to dinnertime.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 600G Lurpak Slightly Salted Spreadable Butter
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• - Sunita Lemon Juice Organic
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• 395G D'Aucy Chopped Spinach
• 1.5 Kg Bacheldre Organic Stoneground Strong Malted Blend Flour, 1.5Kg
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Schwartz Paprika

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Cook 2 packages of spinach according to the package instructions. Once cooked, drain thoroughly and spread evenly over the bottom of a buttered 13 x 9 x 2-inch baking dish.
3. 3. Arrange 4 cooked and shredded chicken breasts evenly over the spinach layer.
4. 4. In a medium saucepan, melt 6 tablespoons of butter over medium heat. Stir in 6 tablespoons of flour and cook for 1-2 minutes until the mixture is smooth and bubbly.
5. 5. Gradually whisk in 2 cups of chicken broth and 2 cans of creme fraiche. Cook, stirring constantly, until the sauce thickens and begins to boil.
6. 6. Remove the saucepan from heat and stir in 2 teaspoons of lemon juice and 1 teaspoon of salt. Adjust seasoning with additional salt and pepper if desired.
7. 7. Pour the prepared sauce evenly over the chicken and spinach in the baking dish. Sprinkle 1/2 cup of grated Parmesan cheese over the top and lightly dust with 1/2 teaspoon of paprika.
8. 8. Bake in the preheated oven for 30 minutes or until the top is golden brown and bubbling. Serve hot and enjoy!