Chicken and Spinach Casserole

With a Green Salad

  • 35 min
Family Friendly
Poultry
Dairy product
Egg
Sulphite
Wheat
High in fiber
High Protein
Nothing is more comforting on a weekday evening than a baked dish. Accompanied by a light green salad, our creamy mix of chicken, spinach, pasta and ricotta cheese is both satiating and exquisite. Very simple, yet so delicious!
Chicken and Spinach Casserole

Ingredients

1
Yellow Onion(s)
80 g
Baby Spinach
200 g
Curly Uncooked Egg Noodles
1 tbsp
Vegetable Oil (not included)
300 g
Ground Chicken
1 tbsp
Herbs and garlic
1 cup(s)
Tomato Sauce
1/4 cup(s)
Ricotta
50 g
Mozzarella
1 tsp
Olive Oil (not included)
50 g
Lettuce Mix
1 tsp
Balsamic Vinegar
40 ml
Cooking Cream
Nutritional facts
Per serving
Amount / Serving
Calories
697 kcal
Total fat
18 g
Saturated Fat
9 g
Sodium
1 g
Total Carbohydrate
81 g
Fiber
9 g
Sugar
17 g
Proteins
56 g

Instructions

Prepare ingredients
1

Prepare ingredients

Preheat oven at 400°F

Chop the onion and the spinach.

Cook noodles
2

Cook noodles

Bring a pot of salted water to boil. Add noodles and cook for 8-10 minutes, until al dente. Drain and set aside.

Cook the meat
3

Cook the meat

Warm 1 Tbsp of vegetable oil (double for 4 ppl.) in a pan over medium-high heat. Add onions and chicken with herbs and garlic spices and cook for 5 minutes, stirring often.

Make the sauce
4

Make the sauce

Add the tomato sauce, the cream, the ricotta and the spinach to the chicken pan. Stir well. Cook another minute, until spinach has reduced.

Bake the dish
5

Bake the dish

Mix the noodles into the chicken pan, then transfer into an oven safe dish. Sprinkle the mozzarella on top and bake for 20 minutes, until cheese is melted.

Serve
6

Serve

Remove dish from oven.

Mix the lettuce with the balsamic vinegar and 1 Tsp of olive oil (double for 4 ppl.).

Serve.