Description
This creamy chicken and spinach casserole is the ultimate comfort food. Packed with tender chicken, fresh spinach, and a rich cream cheese sauce, it’s a satisfying dish that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Units
Scale
For the Casserole:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup heavy cream (or milk)
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Optional Garnish:
- Chopped parsley or fresh basil
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- Prepare the Cream Cheese Mixture:
- In a large mixing bowl, combine the softened cream cheese, sour cream, Parmesan cheese, mozzarella cheese, heavy cream, garlic, onion powder, salt, black pepper, and red pepper flakes. Mix until smooth and well combined.
- Assemble the Casserole:
- Add the cooked chicken and chopped spinach to the cream cheese mixture. Stir until everything is evenly coated.
- Spread the mixture evenly into the prepared baking dish. Sprinkle additional mozzarella cheese over the top.
- Bake:
- Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling and the cheese on top is golden brown.
- Serve:
- Remove from the oven and let cool for 5 minutes before serving. Garnish with parsley or basil if desired.
Notes
- If using frozen spinach, make sure to squeeze out as much water as possible to avoid a watery casserole.
- For added texture, top the casserole with breadcrumbs or crushed crackers before baking.
- Serve this casserole with rice, pasta, or a side of garlic bread.