Description
This creamy and comforting Chicken and Spinach Casserole combines tender shredded chicken, fresh spinach, and three types of cheese for a rich, flavorful meal. Enhanced with sautéed onions, garlic, and a blend of spices, this casserole is baked to golden perfection, making it a perfect family-friendly dish that’s easy to prepare and sure to please.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups fresh spinach, chopped
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp fresh parsley, chopped (optional)
- 1 cup cooked rice (optional, for added texture)
- 1 tbsp melted butter (for greasing)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C). Grease a 9×9-inch casserole dish thoroughly with 1 tablespoon of melted butter to prevent sticking and help create a golden crust.
- Sauté onions and garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Then add the minced garlic and cook for another 1-2 minutes until fragrant, avoiding any burning.
- Cook spinach: Stir in the chopped fresh spinach to the skillet and cook until wilted, approximately 3-4 minutes. Once cooked, remove the skillet from heat and set aside to cool slightly.
- Mix creamy base: In a large mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, onion powder, garlic powder, and black pepper. Mix well until you achieve a smooth and creamy consistency.
- Combine all ingredients: Add the shredded cooked chicken, sautéed spinach mixture, and optional cooked rice (if using) into the creamy base. Stir everything together until fully combined and evenly mixed.
- Assemble casserole: Transfer the combined mixture into the prepared casserole dish, spreading it out evenly to ensure even cooking and browning.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is bubbly and golden brown, indicating it is heated through and ready to serve.
Notes
- Using rotisserie chicken is a quick shortcut but freshly cooked shredded chicken works equally well.
- The cooked rice is optional but adds nice texture and bulk to the casserole if desired.
- You can substitute fresh parsley with dried parsley or omit if not available.
- For a lower-fat version, consider using reduced-fat cream cheese and sour cream.
- Allow the casserole to cool for 5 minutes before serving to help it set.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
