The Art of a Perfect Casserole

Despite what you might have heard, Americans LOVE casseroles, but there is some art art and some food science to making a great one.

Becky Low says bending or breaking the rules MIGHT be why casseroles get a bad rap.
Chicken & Spinach Casserole
1 package (8 oz) fresh spinach (7-8 cups)

½ cup sour cream

1 can (10 oz) cream chicken soup

½ teaspoon garlic powder

1 ¼ cups milk

salt & pepper and other spices as desired

2 cups cooked shredded/diced chicken (see below)*

2 cups diced cooked potatoes (see below)*

4 ounces sliced Provolone cheese

3-4 tablespoons butter, melted

1 ¼ cups seasoned coarse bread crumbs**

*NOTE: Purchase rotisserie chicken, or follow directions below for a do-it-yourself rotisserie chicken and roasted vegetables.

Preheat oven to 375 degrees. Spray 9×9 pan or casserole dish with non-stick spray. If spinach is in microwaveable bag, microwave according to package directions; otherwise, place spinach in microwave safe bowl, add 1-2 teaspoons water, cover with plastic wrap and microwave until wilted (about 2-3 minutes). Set aside to partially cool.

Whisk together sour cream, soup, garlic powder and milk. Season to taste as desired. Spread approximately ½-cup sauce in bottom of prepared baking pan. Arrange cooked chicken on bottom of pan; add wilted spinach and diced potatoes. Arrange slices of cheese over potatoes; spread with remaining sauce.

** Unprepared stove top dressing mix works well for dry seasoned bread crumbs. Melt butter, toss with seasoned bread crumbs. Sprinkle crumbs over casserole. Bake 45 minutes or until bubbly
throughout and top is golden brown. Serve with generous green salad.

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