Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

I have a horror of dry chicken breasts, even though I know white meat is healthier for one. So I was happy to find a flavorful, moist casserole that is also easy to make ahead and freeze. I use skim milk and light ham to help reduce calories, but you can use whatever is on hand. From "Once-a-Month Cooking" by Mimi Wilson and Mary Beth Lagerborg; I doubled their white sauce ingredients and spinach to make it extra moist.

Ingredients Nutrition

Directions

  1. In a saucepan, sauté the scallions in butter until tender. Whisk in flour; whisk in milk all at once. Bring to a boil and cook and stir until the sauce is thickened and bubbly.
  2. Meanwhile, combine the cracker crumbs (breadcrumbs work too in a pinch) and cheese. Dip chicken breast halves in the crumb mixture to coat lightly; retain remaining crumb mixture. (Note: If freezing the meal for later, seal the remaining crumb mixture in a freezer bag).
  3. Arrange the breast halves in a greased 13 x 9-inch baking dish.
  4. Stir the spinach and ham into the white sauce. Spoon the spinach mixture over the chicken. (Can freeze at this point for later; tape the crumb mixture bag to the side. Defrost before baking.).
  5. Bake, covered, at 350°F for 60 to 75 minutes. Uncover and sprinkle with crumbs. Bake 10 minutes more.
Most Helpful

5 5

This is an excellent way to prepare chicken breast if you want an incredibly moist and juicy meal. Even the kids loved it! I did change a few things to what I had on hand. I used one cup of whole milk and one 10 oz package of spinach but kept the butter the same. I found I had plenty of sauce for my taste this way. I also used dried onion instead of scallions because that is what I had. I also used sea salt and pepper on the chicken before coating in the crumbs. Instead of Parmesan I used a blend of four Italian cheeses including aged provolone, Romano, and assiago.

4 5

Been making this for years; Like MommyKat, I also double the sauce. I omit the cracker crumbs entirely, and serve the chicken and sauce over noodles. I typically omit the ham as well, and it's still good. Diane

3 5

I served this dish over pasta. The chicken I breaded in Ritz cracker crumb, italian bread crumb, and parmesan cheese mix and it turned out great. I thought the sauce tasted bland. I couldn't believe this recipe didn't call for any spices or seasoning! I eneded up adding salt, pepper, oregano, and garlic. The chicken tasted good, still thought the sauce needed something more though.