Savory Spinach & Mushroom Cheddar Chicken Bake (No Cream of Mushroom)

1.Preheat your oven to 375°F (190°C).

2.In a large skillet over medium heat, add a splash of oil and sauté the diced bell pepper, jalapeño, celery, and carrot until they are tender, about 5-7 minutes.

3.Add the sliced mushrooms to the skillet and continue to cook for another 3-4 minutes until they are soft and have released their moisture.

4.Stir in the chopped spinach and cook until wilted, about 2 minutes. Season the mixture with garlic powder, onion powder, thyme, paprika, salt, and pepper. Remove from heat.

5.In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a paste. Gradually whisk in the milk, stirring constantly until the mixture thickens into a sauce. Season with salt and pepper to taste.

6.In a large mixing bowl, combine the shredded rotisserie chicken, sautéed vegetable mixture, diced potato, and the homemade sauce. Mix until well combined.

7.Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.

8.Top the casserole with shredded cheddar cheese, ensuring it covers the entire surface.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

10.After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

11.Once done, remove from the oven and let it cool for a few minutes before serving.