Description
This creamy chicken and spinach casserole is a comforting and flavorful dish perfect for an easy weeknight dinner. Featuring tender shredded chicken, sautéed spinach, and a rich cream cheese-based sauce topped with mozzarella and Parmesan, it bakes to a golden bubbly perfection that pairs wonderfully with salad or bread.
Ingredients
Scale
Chicken and Vegetables
- 2–3 cups cooked and shredded chicken
- 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
Sauce and Cheese
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Optional Additions
- Sliced mushrooms
- Artichoke hearts
- Cooked pasta
Instructions
- Prepare the Ingredients: Cook and shred your chicken if it’s not pre-cooked. Ensure the chicken is fully cooked and tender before shredding.
- Sauté the Spinach: If using fresh spinach, heat a pan over medium heat and sauté the spinach lightly until wilted. For frozen spinach, thaw completely and drain well to remove excess moisture.
- Make the Sauce: In a mixing bowl, combine softened cream cheese, sour cream, minced garlic, chopped onion, salt, pepper, and optional nutmeg. Stir until the mixture is smooth and well-blended.
- Preheat Oven: Set your oven to preheat at 375°F (190°C) to prepare for baking the casserole.
- Assemble the Casserole: Grease a casserole dish lightly. In it, layer the shredded chicken, sautéed spinach, and creamy sauce. Mix gently to combine all the ingredients evenly.
- Add Cheese Topping: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top of the casserole.
- Bake the Casserole: Place the dish in the preheated oven and bake uncovered for 25-30 minutes or until the top is golden brown and bubbly.
- Serve and Enjoy: Remove the casserole from the oven and let it cool slightly before serving. Serve with a fresh salad, crusty bread, or rice for a complete meal.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- For extra veggies, toss in sliced mushrooms or artichoke hearts before baking.
- Adding cooked pasta will turn this casserole into a hearty chicken pasta bake.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For a lower-fat version, use reduced-fat cream cheese and cheese options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
