Creamy Spinach and Chicken Casserole

FYI : Image is just for reference

• 1 lb chicken breast, cooked and shredded

• 2 cups fresh spinach

• 1 cup shredded mozzarella cheese

• 1/2 cup heavy cream

• 1/4 cup Parmesan cheese, grated

• 1 tsp garlic powder

1. Preheat oven to 375°F (190°C).

2. Layer cooked chicken in a casserole dish.

3. Top with spinach, heavy cream, and mozzarella cheese. Sprinkle garlic powder and Parmesan.

4. Bake for 30 minutes or until bubbly.

• Cook the Chicken: You can use pre-cooked chicken or cook your own. If cooking your own, ensure it's fully cooked before adding it to the casserole.

• Drain the Spinach: After thawing the spinach, squeeze out as much excess water as possible. This will prevent the casserole from becoming too watery.  

• Assemble Carefully: Layer the ingredients evenly in the baking dish for a balanced flavor in each bite.

• Don't Overbake: Keep an eye on the casserole while it's baking. Overbaking can dry out the dish.

• Serve Hot: The casserole is best served hot, straight out of the oven. 

• Undercooked Chicken: Ensure the chicken is cooked through before adding it to the casserole.

• Watery Spinach: Not draining the spinach properly can lead to a watery casserole.  

• Overcrowding the Pan: Overcrowding the pan can prevent the casserole from cooking evenly.

• Overbaking: Overbaking can dry out the casserole and make it less flavorful.