Save to Pinterest I wasn't trying to impress anyone the night I threw this together with leftover chicken and a jar of sun-dried tomatoes I'd been ignoring for weeks. My sister called last minute saying she was bringing her new boyfriend over, and I panicked. What came out of the oven that evening was so good he actually asked if I'd cater their wedding someday. We all laughed, but the name stuck, and now it's the dish I make when I want people to feel truly welcome.
The first time I served this at a potluck, I watched three people go back for seconds before I'd even finished my first plate. One friend texted me the next morning asking for the recipe, and by the end of the week, two more had made it for their own families. There's something about the way the sun-dried tomatoes melt into that sauce that makes people lean in a little closer and ask what's in it.
Ingredients
- Cooked chicken breast: Rotisserie chicken is my shortcut here, it saves time and adds a subtle seasoning that store-bought birds just have.
- Sun-dried tomatoes: These bring a concentrated sweetness and tang that fresh tomatoes can't match, just make sure to drain them well so the sauce doesn't get oily.
- Baby spinach: It wilts down to almost nothing but adds color and a hint of earthiness that keeps the dish from feeling too heavy.
- Yellow onion and garlic: The foundation of flavor here, I've learned that cooking the onion until it's truly soft makes all the difference in the final sauce.
- Heavy cream and chicken broth: Together they create a sauce that's rich but not cloying, the broth keeps it from feeling like you're eating straight cream.
- Mozzarella and Parmesan cheese: Mozzarella melts beautifully and stretches when you scoop it, while Parmesan adds a salty sharpness that ties everything together.
- Cream cheese: This is the secret to making the sauce impossibly smooth and velvety without any flour or roux.
- Italian herbs and red pepper flakes: A little warmth from the flakes wakes up the whole dish, but you can skip them if anyone at your table is sensitive to heat.
- Ritz cracker crumbs: I crush them by hand in a bag because it's faster than a food processor and leaves some bigger pieces for texture.
- Unsalted butter: Melted and tossed with the crackers, it turns them golden and crispy in the oven and adds a richness that store-bought breadcrumbs just don't have.
Instructions
- Get the oven ready:
- Preheat to 375 degrees and grease your baking dish so nothing sticks later. I use a little butter or nonstick spray and make sure to get the corners.
- Start the base:
- Heat olive oil in a large skillet and cook the onion until it softens and smells sweet, then add the garlic and let it bloom for just a minute. You'll know it's ready when the kitchen smells like an Italian restaurant.
- Wilt the greens:
- Toss in the sun-dried tomatoes and spinach, stirring until the spinach collapses into the pan. It happens fast, so don't walk away.
- Build the sauce:
- Lower the heat and add the cream cheese, stirring until it melts into a smooth base. Then pour in the cream and broth, add your seasonings, and let it simmer gently for a couple of minutes until it thickens just a bit.
- Melt in the cheeses:
- Stir in the mozzarella and Parmesan, watching as the sauce turns glossy and clings to your spoon. This is the moment it starts to smell irresistible.
- Combine with chicken:
- Add the cooked chicken and stir until every piece is coated in that creamy sauce. Take the skillet off the heat so nothing overcooks.
- Assemble the casserole:
- Spread the chicken mixture evenly in your prepared dish, smoothing the top so the topping sits nicely. Don't press it down too hard or it'll become dense.
- Add the crunch:
- Mix the Ritz crumbs with melted butter until they look like wet sand, then scatter them over the casserole. I like to cover every inch so each bite has some topping.
- Bake until golden:
- Slide it into the oven and bake for 25 to 30 minutes, until the edges are bubbling and the top is a beautiful golden brown. Your kitchen will smell like comfort itself.
- Rest and serve:
- Let it sit for 5 minutes so the sauce settles and you don't burn your mouth on molten cheese. Sprinkle with fresh parsley if you have it, then dig in.
Save to Pinterest There was a rainy Thursday last fall when I made this just for myself, no occasion, no guests. I ate it straight from the dish while watching old movies, and it felt like the best kind of self-care. Sometimes the most memorable meals are the ones nobody else sees, the ones that remind you cooking for yourself matters just as much.
Making It Ahead
I've assembled this in the morning, covered it tightly with foil, and tucked it in the fridge until dinnertime. Just add an extra 5 to 10 minutes to the bake time if it's going in cold, and keep the foil on for the first 15 minutes so the top doesn't brown too fast. It's one of those rare dishes that actually benefits from sitting a bit, the flavors meld and deepen while it waits.
Stretching the Servings
If you need to feed more people or just want leftovers, stir in 2 cups of cooked penne or rotini before spreading it in the dish. The pasta soaks up the sauce beautifully and turns this into an even heartier one-dish meal. I've also added a cup of cooked white rice when I had it on hand, and it disappeared just as fast.
What to Serve With It
This casserole is rich enough to stand on its own, but I usually set out a simple arugula salad with lemon vinaigrette to cut through the creaminess. Garlic bread is always a hit, though honestly it's not necessary. A chilled glass of Chardonnay or Pinot Grigio rounds out the meal perfectly, and if you're feeding kids, they love it with apple slices on the side.
- A crisp green salad with a bright vinaigrette keeps things balanced.
- Roasted green beans or asparagus add a vegetal crunch without much effort.
- Crusty bread for mopping up every last bit of sauce is never a bad idea.
Save to Pinterest Every time I pull this from the oven and hear that first spoon scrape the dish, I'm reminded why cooking matters. It's not just about feeding people, it's about creating a moment they'll want to come back to.
Recipe FAQs
- → Can I use leftover chicken in this dish?
Yes, cooked chicken such as rotisserie or poached works perfectly, adding convenience without sacrificing flavor.
- → What can I substitute for Ritz cracker crumbs?
Breadcrumbs or crushed buttery crackers can be used for a similar crunchy topping.
- → Is it possible to make this casserole ahead of time?
Absolutely, prepare up to the baking step, cover, and refrigerate. Bake just before serving.
- → Can I replace heavy cream with a lighter option?
Half-and-half or a mix of milk and cream can lighten the sauce while keeping it creamy.
- → How do the Italian herbs and red pepper flakes affect the flavor?
Italian herbs add aromatic depth, while red pepper flakes introduce a mild, optional heat that enhances the overall palate.
- → What side dishes pair well with this casserole?
Crisp green salads and chilled white wines complement the richness and balance the meal.