Save Pin My neighbor knocked on my door one rainy Tuesday holding an empty casserole dish and a guilty smile. She'd borrowed it three weeks earlier and insisted I try what she called the proposal chicken that made her husband weep at the dinner table. I laughed, but when I finally made it myself on a lazy Sunday, I understood. The creamy sauce clinging to tender chicken and those buttery crackers on top turned a regular weeknight into something worth remembering.
I made this casserole for my sister's birthday dinner last spring, doubling the recipe because her friends always show up hungry. Halfway through baking, the smell of garlic and Parmesan drifted through the house and everyone migrated to the kitchen, hovering near the oven like moths to a porch light. When I finally pulled it out, golden and bubbling, someone whispered that it smelled like a marriage proposal, and the name stuck.
Ingredients
- Cooked chicken breast, shredded or cubed: Rotisserie chicken is my secret shortcut on busy nights, already juicy and seasoned, saving you from poaching or roasting from scratch.
- Sun-dried tomatoes, drained and chopped: These little gems pack a tangy sweetness that cuts through the cream and adds pops of color and flavor in every bite.
- Baby spinach, roughly chopped: Wilts down to almost nothing but leaves behind a mild earthy note and a touch of green to make you feel virtuous.
- Yellow onion, finely diced: Forms the aromatic base that makes the whole dish smell like home the moment it hits the hot oil.
- Garlic, minced: Three cloves might seem bold, but they mellow into a warm, savory backbone that ties everything together.
- Heavy cream: This is what transforms the sauce into something silky and luxurious, coating the chicken like a warm blanket.
- Low-sodium chicken broth: Thins the cream just enough to keep the sauce pourable and adds a savory depth without overpowering the other flavors.
- Shredded mozzarella cheese: Melts into stretchy, gooey goodness and gives the casserole that irresistible cheese pull when you scoop it out.
- Grated Parmesan cheese: Adds a nutty, salty punch that makes the sauce taste more complex and grown-up.
- Cream cheese, softened: The secret to a thick, creamy sauce that clings to every piece of chicken instead of pooling at the bottom of the dish.
- Dried Italian herbs: A blend of oregano, basil, and thyme that brings instant Mediterranean warmth without measuring out individual spices.
- Crushed red pepper flakes: Optional but worth it if you like a tiny whisper of heat dancing on your tongue.
- Kosher salt and freshly ground black pepper: Season confidently, tasting as you go, because underseasoned cream sauce is a tragedy.
- Olive oil: A good quality oil makes the onions and garlic sizzle and bloom, setting the stage for all the flavors to follow.
- Ritz cracker crumbs: Buttery, salty, and irresistibly crunchy, they turn a simple casserole into something you crave all week.
- Unsalted butter, melted: Tossed with the crackers to create a golden, crispy topping that shatters under your fork.
- Fresh parsley, chopped: A final sprinkle of green that makes the dish look as good as it tastes and adds a hint of freshness.
Instructions
- Prep your oven and dish:
- Set the oven to 375°F and grease your baking dish so nothing sticks when you're scooping out seconds. This little step saves you from scrubbing later.
- Sauté the aromatics:
- Warm the olive oil in a large skillet and cook the onion until it softens and turns translucent, then toss in the garlic and let it bloom for just a minute until fragrant. Don't let the garlic brown or it'll turn bitter.
- Add the greens and tomatoes:
- Stir in the sun-dried tomatoes and spinach, watching the spinach shrink down into dark green ribbons. It happens fast, about two minutes, so keep stirring.
- Melt in the cream cheese:
- Lower the heat and add the softened cream cheese, stirring until it melts into a smooth, creamy base. This is where the magic starts.
- Build the sauce:
- Pour in the heavy cream and chicken broth, then sprinkle in the Italian herbs, red pepper flakes, salt, and pepper. Let it simmer gently for a couple of minutes, stirring occasionally.
- Stir in the cheeses:
- Add the mozzarella and Parmesan, stirring until they melt into the sauce and everything looks glossy and irresistible. Taste it now and adjust the seasoning if needed.
- Fold in the chicken:
- Add the cooked chicken and mix it through the sauce until every piece is coated. Remove the skillet from the heat.
- Transfer to the baking dish:
- Spread the chicken mixture evenly in your prepared dish, smoothing the top with a spatula. Make sure it reaches all the corners.
- Prepare the cracker topping:
- Toss the Ritz cracker crumbs with melted butter in a bowl until they're evenly coated and golden. Sprinkle them over the casserole in an even layer.
- Bake until golden:
- Slide the dish into the oven and bake uncovered for 25 to 30 minutes, until the sauce is bubbling around the edges and the topping is crispy and golden brown. Your kitchen will smell incredible.
- Rest and garnish:
- Let the casserole sit for five minutes before serving so the sauce can settle and thicken slightly. Sprinkle with fresh parsley if you're feeling fancy.
Save Pin The first time I brought this to a potluck, a quiet coworker who never spoke up asked for the recipe before I'd even set down my purse. She told me later she made it for her boyfriend's parents and they still ask about it every time she visits. That's when I realized this casserole had a way of opening doors and starting conversations, one creamy, cheesy bite at a time.
How to Store and Reheat
Let any leftovers cool completely before transferring them to an airtight container, where they'll keep in the fridge for up to three days. When you're ready to eat again, reheat individual portions in the microwave in 30-second bursts, stirring between each one, or warm the whole dish covered with foil in a 350°F oven for about 20 minutes. The topping won't be as crispy the second time around, but the flavors will have deepened and melded in a way that makes up for it.
Make It Your Own
If you want to stretch this casserole even further, fold in two cups of cooked penne or rotini before baking, turning it into a pasta bake that feeds a crowd. For a lighter spin, swap the heavy cream for half-and-half and use part-skim mozzarella without sacrificing too much of that creamy richness. I've also stirred in sautéed mushrooms and artichoke hearts when I had them on hand, and both worked beautifully alongside the sun-dried tomatoes.
Serving Suggestions and Pairings
This casserole shines brightest when you keep the sides simple and fresh. A crisp green salad with a bright lemon vinaigrette cuts through the richness, and crusty bread is perfect for soaking up any extra sauce on your plate. If you're pouring wine, reach for a chilled Chardonnay or a light Pinot Grigio that won't compete with the creamy, garlicky flavors.
- Serve it family-style straight from the baking dish for a cozy, unfussy dinner.
- Pair it with roasted green beans or steamed broccoli for a pop of color and crunch.
- Save a little fresh parsley to scatter over the top right before serving for a restaurant-worthy finish.
Save Pin Every time I pull this casserole from the oven, I think about my neighbor and that rainy Tuesday, how a simple dish can spark something warm between people. I hope it does the same for you, whether you're feeding family, friends, or just yourself on a night when you need a little comfort.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works well and saves prep time while keeping the dish flavorful and tender.
- → What can I substitute for heavy cream?
Half-and-half is a lighter alternative that still adds creaminess without sacrificing too much richness.
- → Is it possible to add pasta or rice to the dish?
Absolutely, cooked pasta or rice can be added for a heartier, more filling meal.
- → How do I get a crispy topping?
Mixing Ritz cracker crumbs with melted butter before sprinkling on top ensures a golden, crunchy finish after baking.
- → Can this be prepared in advance?
Yes, assemble it ahead of time and refrigerate; bake when ready to serve for convenience and enhanced flavors.