Description

This Chicken and Spinach Casserole with Cream Cheese is a hearty and creamy baked dish perfect for a comforting family meal. Combining tender shredded chicken, fresh spinach, and a blend of creamy cheeses, this casserole is easy to prepare and packed with flavor. The dish is baked until bubbly and golden brown, making it a satisfying dinner option that pairs well with a light salad or steamed vegetables.

Ingredients

Scale

Protein & Vegetables

2 cups cooked chicken, shredded (rotisserie chicken works well)
2 cups fresh spinach, chopped
1 medium onion, chopped
2 cloves garlic, minced

Dairy & Cheese

8 oz cream cheese, softened
1 cup sour cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Seasonings & Oil

1 tbsp olive oil
½ tsp onion powder
½ tsp garlic powder
¼ tsp black pepper
1 tbsp fresh parsley, chopped (optional)

Optional Ingredients

1 cup cooked rice (optional, for added texture)
1 tbsp melted butter (for greasing)

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Instructions

Preheat Oven & Prepare Dish: Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish with melted butter to prevent sticking and ensure easy serving.
Sauté Onion & Garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Then add minced garlic and cook for another 1-2 minutes until fragrant, releasing their flavors.
Cook Spinach: Stir in the chopped spinach into the skillet and cook until wilted, about 3-4 minutes. This step softens the spinach and helps blend it with the other ingredients. 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. Mix everything until smooth and creamy, forming the casserole’s base sauce.
Combine Ingredients: Add the shredded chicken, sautéed spinach mixture, and optional cooked rice to the creamy sauce. Stir thoroughly to ensure all ingredients are well incorporated evenly.
Bake Casserole: Transfer the mixture into the prepared casserole dish, spreading it out evenly. Bake in the oven for 20-25 minutes until the casserole is bubbly and the top is golden brown, indicating it’s fully cooked and hot throughout.
Garnish & Serve: Remove the casserole from the oven and optionally garnish with fresh chopped parsley for a burst of color and freshness. Allow to sit for a few minutes before serving to let the casserole set and cool slightly for optimal taste and texture.

Notes

Using rotisserie chicken saves preparation time and adds rich flavor.
If preferred, substitute cooked quinoa or cauliflower rice for regular rice to reduce carbs.
For a spicier twist, add red pepper flakes or chopped jalapeños when sautéeing onions and garlic.
Make sure the cream cheese is softened to mix easily and create a smooth sauce.
This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking cold.
Leftovers keep well refrigerated for 3-4 days and reheat nicely in the oven or microwave.