# What You’ll Need:
→ 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 - ½ cup grated Parmesan cheese
10 - 4 ounces cream cheese, softened
→ Pantry
11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon crushed red pepper flakes (optional)
13 - ½ teaspoon kosher salt
14 - ½ teaspoon freshly ground black pepper
15 - 2 tablespoons olive oil
→ Topping
16 - 1½ cups Ritz cracker crumbs (about 1 sleeve, crushed)
17 - 4 tablespoons unsalted butter, melted
18 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# How-To:
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 the onion for 3 minutes until softened, then add garlic and cook for an additional minute.
03 - Add sun-dried tomatoes and spinach to the skillet, cooking until the spinach wilts, about 2 minutes.
04 - Reduce the heat and stir in the cream cheese until fully melted and the mixture is smooth.
05 - Pour in heavy cream and chicken broth. Stir in Italian herbs, crushed red pepper flakes if using, salt, and pepper. Simmer gently for 2 minutes.
06 - Stir in mozzarella and Parmesan until fully melted and the sauce becomes creamy.
07 - Add the cooked chicken to the sauce mixture, stirring until evenly coated. Remove skillet from heat.
08 - Spread the chicken mixture evenly into the prepared baking dish.
09 - In a bowl, combine Ritz cracker crumbs and melted butter; sprinkle evenly over the casserole.
10 - Bake uncovered for 25 to 30 minutes until the casserole is hot, bubbly, and the topping is golden brown.
11 - Allow to rest for 5 minutes before serving. Optionally, sprinkle with fresh parsley.
