Even if you don't like spinach, this casserole is SOOOOO good! I love it but it's a little high on the fat side so I don't have it all the time. It's great reheated for lunch the next day!

The BEST Chicken and Spinach Casserole

2 cups diced cooked chicken breast
10 oz. box of frozen spinach, thawed and drained well
1/2 cup fat-free sour cream
1/2 cup mayonaise
1/2 teaspoon garlic powder
1/2 teaspoon white pepper (or black)
3/4 cup grated parmesan cheese
1/4 cup l/f mozzarella

Preheat oven to 350. Combine the chicken and spinach in a greased 8"X8" baking dish. Mix remaining ingredients together. Mix about a 1/4 of the sauce mixture with the chicken and spinach mixture and spread out across the bottom of the dish. Spread the rest of the sauce mixture over the chicken and spinach. Bake, uncovered, for 40 minutes or until top is nicely browned. The browner the top is (not burnt though) the better this dish is.

Makes 4 servings

We've made this twice since I downloaded the receipe and everyone just loves it. Since my wife and I started SB three weeks ago the receipe's on this web site have kept us going. This one is like eating spinach/artichoke dip with chicken substituting for the artichokes. It's yummmy. Thanks.

This was great! I put a little more chicken in it and made a little more sauce then topped it with garlic and herb feta. Oh wow! I figure that I can stretch it to 6 servings. Thanks for the great recipe!!

Kristin

My family and I really, really, liked this dish. Next time I may just make the sauce and serve it over grilled chicken breasts though. It is a little on the rich side for us.

Thanks for posting it!
Lisa

I'm making this tomorrow night. I'm going 1/2 mayo 1/2 tofu to cut down on the fat. Can't wait, sounds yummy!

This was great. I used fresh spinach but didn't have enough so I threw in some Kale too. I just lightly sauteed them together before mixing everything together. I also used silken tofu instead of the mayo to cut down on the fat add some healthy soy. You can't even tell, I swear!

I have this in the oven right now... but broccoli instead of spinach since I don't have any spinach on hand. I can't wait til it gets done!!

I made this tonight. I used fresh spinach cause that is what I had. I couldn't put enough fresh in the pan to be enough. Like it needed twice as much spinach to help the flavor of the meal. It was good, but next time i think I'll either use the frozen, or cook the spinach ahead of time, or use broccoli. It was good though and the leftovers will make good lunch tomorrow. My 16 month old ate it up too!

Oh my goodness, this is the awesomest ever! Last week I made it and didn't have enough mozzarella so I substituted Feta for half- oh so delicious! This week I made it with enough and oh my - this is one of my all time favorite recipes ever! Even my DH and DD loved it!

I ran out and bought all the ingredients as soon as I read the recipe. I added a dash of hot sauce and reduced the parmesan (mainly because I ran out), but it turned out great! I also used reduced fat sour cream and light mayo...but yummy!

I did some tweaking myself. I cut three breasts up and sauteed in olive oil, mrs. dash onion and ground black pepper. I added garlic powder, a dash of Worchestshire and some pepper to the mix. I added Cheddar to the mix as well and used LF sour cream -- used 3/4 c of that and only 1/4 cup of mayo.

It is heating now!!! So excited to try it.

It was yummy! Here's my pic. Totally easy and yummerz!

I added artichoke hearts and a dash of hot sauce. Delicious! Thanks for the recipe!

This is my very favorite of the South Beach recipes.

I also used Jenne's tweaks with mayo & l/f sour cream.

This is a winner, diet or not!!:

Not including the spinach in the count, and substituting Hellman's Light mayo and regular mozzarella (not light), I figured the calories at about 330 per serving, in case anyone is interested....

Can't wait until it comes out of the oven so I can join the fan club!!