Description
A comforting and creamy Chicken and Spinach Casserole made with shredded rotisserie chicken, fresh spinach, and a rich cream cheese and sour cream base, baked to golden perfection with mozzarella and Parmesan cheese.
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 & Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish with melted butter to prevent sticking and help with even baking.
- Sauté Onion & Garlic: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Then add minced garlic and cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Cook Spinach: Add the chopped fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Once wilted, remove the skillet from heat and set aside.
- Mix Creamy Sauce: In a large mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, onion powder, garlic powder, and black pepper. Stir until the mixture is smooth and well blended.
- Combine Ingredients: Fold the shredded chicken, sautéed spinach mixture, and optional cooked rice into the creamy sauce. Mix thoroughly to ensure even distribution of all ingredients.
- Bake Casserole: Transfer the combined mixture into the prepared casserole dish and spread it out evenly. Bake in the preheated oven for 20-25 minutes until the casserole is bubbly and the top is golden brown.
- Garnish & Serve: Remove the casserole from the oven and sprinkle fresh chopped parsley over the top if desired. Allow it to sit for a few minutes before serving to let it set.
Notes
- You can substitute cooked rice with cooked quinoa or omit it entirely for a lower-carb version.
- Using rotisserie chicken makes this recipe quick and easy, but any cooked shredded chicken will work.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the creamy sauce.
- This casserole can be prepared ahead of time, assembled, and refrigerated before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
