Creamy Chicken and Spinach Casserole
A delightful dish that combines tender chicken with creamy flavors and nutritious spinach, perfect for weeknight dinners or brunch.
Ingredients
For the Base
- 2-3 cups cooked and shredded chicken Use rotisserie chicken for a quick option.
- 4 cups fresh spinach Can substitute with 1 package of frozen spinach, thawed and drained.
For the Sauce
- 8 ounces cream cheese, softened Light cream cheese can be used for a lower-fat alternative.
- 1/2 cup sour cream Can substitute with plain Greek yogurt for added protein.
- 1 cup shredded mozzarella cheese Feel free to replace with other cheeses like cheddar.
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch nutmeg (optional)
To Serve
- Sliced mushrooms, artichoke hearts, or cooked pasta These are optional additions for customization.
Instructions
Preparation
- Cook and shred your chicken if it’s not pre-cooked. If using fresh spinach, lightly sauté it until wilted. For frozen spinach, thaw and drain well.
Make the Sauce
- In a mixing bowl, combine cream cheese, sour cream, garlic, onion, salt, black pepper, and nutmeg (if using). Stir until smooth and well-blended.
Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- In a greased casserole dish, layer the shredded chicken and sautéed spinach. Pour the creamy sauce over the top and mix gently to combine.
Add Cheese and Bake
- Sprinkle mozzarella and Parmesan cheese evenly on top.
- Bake uncovered for 25-30 minutes, or until the top is golden and bubbly.
Serve and Enjoy
- Let the casserole cool slightly before serving. Pair it with a fresh salad, crusty bread, or rice for a complete meal.
Notes
Add fresh herbs as a garnish before serving. Drizzling olive oil on top before baking enhances flavor. For a crunchy topping, sprinkle breadcrumbs before baking.