Easy Chicken Florentine | Baked Chicken and Spinach Casserole | Chef Muneeze Khalid

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

chicken breasts

🥗Healthier: turkey cutlets

💰Cheaper: chicken thighs

Turkey is leaner and thighs are more economical.

Melt 50 grams of butter in a saucepan to make the white sauce.

Add 2 tablespoons of salt to the melted butter.

Gradually add milk to the butter, stopping to mix if lumps form, then continue adding until smooth.

Stir in heavy cream and let the mixture thicken, seasoning with salt, black pepper, and red chili powder to taste.

In a separate pan, heat oil and add 250 grams of chicken cubes, frying for about a minute.

Add 1 tablespoon of soy sauce to the chicken and mix well, cooking until done.

Add sliced mushrooms to the chicken and mix them in with the white sauce.

Incorporate spinach and minced garlic into the chicken mixture, cooking until the garlic is light golden in color.

Combine the chicken and spinach mixture with boiled pasta, ensuring it is well coated with the sauce.

Layer the pasta mixture into a Pyrex dish, creating a thick layer of the white sauce pasta.

Melt butter in a pan and add Panko bread crumbs and sesame seeds, toasting until light golden brown.

Layer cheddar and mozzarella cheese on top of the pasta in the Pyrex dish.

Sprinkle the toasted Panko and sesame seed mixture over the cheese.

Bake in a preheated oven at 200 degrees Celsius until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens