Creamy Chicken and Spinach Casserole Recipe

Introduction

This creamy chicken and spinach casserole is a comforting and flavorful dish that combines tender shredded chicken, nutritious spinach, and a rich cheese sauce. Perfect for an easy weeknight dinner or a family gathering, it’s both hearty and satisfying.

Ingredients

• Cooking Spray
• 3 tablespoons Unsalted Butter
• 1 ½ cups Yellow Onion, finely chopped
• 6 cloves Garlic, thinly sliced
• 2 teaspoons Dried Italian Seasoning
• ¼ teaspoon Crushed Red Pepper
• 1 ¾ teaspoons Kosher Salt, divided
• 3 tablespoons All-Purpose Flour
• 2 ½ cups Whole Milk
• 4 ounces Chive and Onion Cream Cheese
• 4 cups Rotisserie Chicken, shredded
• 3 cups Long-Grain White Rice, cooked
• 2 packages (10 ounces each) Frozen Chopped Spinach, thawed and excess water squeezed out
• 2 tablespoons Fresh Lemon Juice
• 1 teaspoon Lemon Zest
• 8 ounces Part-Skim Mozzarella Cheese, shredded
• ¼ cup Parmesan Cheese, grated

Instructions

1. Step 1: Assemble all ingredients to ensure you have everything ready before starting.
2. Step 2: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Adjust the oven rack to the upper third position and coat a 9×13-inch baking dish evenly with cooking spray.
3. Step 3: In a large nonstick skillet, melt the butter over medium heat. Add the chopped onion, sliced garlic, Italian seasoning, crushed red pepper, and ¾ teaspoon of kosher salt. Cook, stirring frequently, until the onions are soft and translucent, about 4 minutes.
4. Step 4: Stir in the flour and cook, stirring constantly, for 1 minute to form a roux.
5. Step 5: Gradually whisk in the milk, stirring constantly to avoid lumps, and cook until the sauce thickens slightly, about 3 minutes.
6. Step 6: Remove the skillet from heat, then stir in the cream cheese and the remaining 1 teaspoon of salt until the cheese melts and the sauce is smooth.
7. Step 7: Add the shredded chicken, cooked rice, drained spinach, lemon juice, and lemon zest to the sauce, mixing well to combine evenly.
8. Step 8: Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the shredded mozzarella and grated Parmesan evenly on top.
9. Step 9: Bake in the preheated oven until the cheese melts, about 15 minutes.
10. Step 10: Switch the oven to broil and broil the casserole for 2 to 3 minutes, or until the cheese turns golden brown and bubbly. Watch carefully to prevent burning.

Tips & Variations

• For a lower-fat version, substitute half-and-half or milk with 2% milk instead of whole milk.
• Use fresh spinach instead of frozen if preferred, cooking it just until wilted and draining excess moisture.
• Add a pinch of nutmeg to the sauce for a warm, subtle depth of flavor.
• Try swapping rotisserie chicken for cooked turkey or cooked sausage for a twist.
• For extra crunch, sprinkle seasoned breadcrumbs on top before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a 350-degree Fahrenheit oven until heated through, about 15-20 minutes. Avoid microwaving to maintain the creamy texture and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole mixture up to the baking step and refrigerate it for up to 24 hours. When ready, add the cheese on top and bake as directed.

Is it necessary to cook the rice beforehand?

Yes, the rice should be cooked and cooled before mixing into the casserole to ensure it heats evenly and absorbs the flavors properly.

Creamy Chicken and Spinach Casserole Recipe

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★★★★★

4.8 from 54 reviews

This Creamy Chicken and Spinach Casserole is a comforting and flavorful baked dish combining tender shredded rotisserie chicken, nutritious spinach, and creamy cheeses. A rich sauce made with garlic, onions, and Italian seasoning melds with cooked rice for a hearty, satisfying meal perfect for weeknight dinners.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Preparation Ingredients

• Cooking Spray
• 3 tablespoons Unsalted Butter
• 1 ½ cups Yellow Onion (finely chopped)
• 6 cloves Garlic (thinly sliced)
• 2 teaspoons Dried Italian Seasoning
• ¼ teaspoon Crushed Red Pepper
• 1 ¾ teaspoons Kosher Salt (divided)
• 3 tablespoons All-Purpose Flour
• 2 ½ cups Whole Milk
• 4 ounces Chive and Onion Cream Cheese

Main Ingredients

• 4 cups Rotisserie Chicken (shredded)
• 3 cups Long-Grain White Rice (cooked)
• 2 packages (10 ounces each) Frozen Chopped Spinach (thawed and excess water squeezed out)
• 2 tablespoons Fresh Lemon Juice
• 1 teaspoon Lemon Zest
• 8 ounces Part-Skim Mozzarella Cheese (shredded)
• ¼ cup Parmesan Cheese (grated)

Instructions

1. Preparation of Ingredients: Gather and measure all ingredients required for the recipe to ensure a smooth cooking process without interruption.
2. Oven Preheating and Dish Preparation: Preheat the oven to 350°F (175°C) and position the oven rack in the upper third. Lightly grease a 9×13-inch baking dish evenly with cooking spray to prevent sticking.
3. Sautéing the Base: Heat a large nonstick skillet over medium heat and melt the unsalted butter. Add the finely chopped onion, thinly sliced garlic, dried Italian seasoning, crushed red pepper, and ¾ teaspoon kosher salt. Sauté, stirring frequently, for about 4 minutes or until the onions soften and become translucent.
4. Creating the Roux and Sauce: Sprinkle in the all-purpose flour and cook, stirring constantly, for 1 minute to cook out the raw flour taste. Gradually whisk in the whole milk while continuously stirring to avoid lumps. Cook for approximately 3 minutes until the sauce slightly thickens.
5. Incorporating Cream Cheese and Seasoning: Add the chive and onion cream cheese along with the remaining 1 teaspoon kosher salt into the sauce. Stir until the cream cheese is completely melted and the sauce is smooth and homogeneous. Remove the skillet from heat.
6. Combining the Main Ingredients: Stir in the shredded rotisserie chicken, cooked rice, thawed and well-drained chopped spinach, fresh lemon juice, and lemon zest until evenly mixed throughout the sauce.
7. Assembling the Casserole: Transfer the mixture evenly into the prepared baking dish. Spread it out to ensure consistent thickness. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top to form a cheesy crust.
8. Baking: Place the casserole in the preheated oven and bake for about 15 minutes or until the top cheese has melted thoroughly.
9. Broiling for a Golden Finish: After baking, switch the oven setting to broil. Broil the casserole for 2 to 3 minutes or until the cheese topping turns golden brown and bubbly, carefully watching to avoid burning.

Notes

• Make sure to squeeze out as much water as possible from the thawed frozen spinach to avoid a watery casserole.
• You can substitute rotisserie chicken with cooked chicken breast or thighs if preferred.
• Use freshly grated Parmesan cheese for best flavor and melting quality.
• Broiling time may vary depending on your oven; watch closely to prevent burning.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Keywords: Creamy Chicken Casserole, Spinach Casserole, Baked Chicken Recipe, Comfort Food, Easy Dinner