Creamy Chicken and Spinach Casserole Recipe
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.
- 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
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
- Preparation of Ingredients: Gather and measure all ingredients required for the recipe to ensure a smooth cooking process without interruption.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Baking: Place the casserole in the preheated oven and bake for about 15 minutes or until the top cheese has melted thoroughly.
- 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
