The key to this dish lies in selecting the right ingredients, especially fresh spinach and good-quality chicken. I find that using fresh baby spinach gives the casserole a delicate flavor and lovely texture, while leftover roasted chicken or even rotisserie chicken works beautifully to save time without sacrificing taste. When it comes to cheese, I lean towards a sharp cheddar or mozzarella for that melty, golden crust that always wins over my kids.

• 3 cups cooked chicken, shredded or diced (about 2 large breasts)
• 4 cups fresh baby spinach, roughly chopped
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sour cream or Greek yogurt (for a lighter option)
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 tablespoon olive oil or butter
• 1 teaspoon dried thyme or Italian seasoning
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 cup sliced mushrooms or chopped bell peppers for extra veggies