Creamy Chicken and Spinach Casserole
A hearty and soul-warming casserole made with tender chicken, fresh spinach, and creamy cheeses, baked to golden perfection.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts, cooked and shredded
- 3 cups fresh spinach, chopped
- 1 cup cooked rice (white or brown)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese ½ cup for the mixture and ¼ cup for topping
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste pinch Salt and pepper
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic and sauté for about 2-3 minutes until fragrant.
- Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted.
- In a large mixing bowl, combine the shredded chicken, cooked rice, cream cheese, heavy cream, mozzarella cheese, ½ cup Parmesan cheese, dried basil, oregano, and salt and pepper. Stir until combined.
- Add the sautéed spinach mixture to the chicken mixture and stir to combine.
- Transfer the mixture into the prepared baking dish, spreading it evenly.
Topping
- In a small bowl, mix the breadcrumbs, melted butter, and remaining Parmesan cheese. Sprinkle this mixture over the casserole.
Baking
- Bake for 25-30 minutes or until the top is golden brown and bubbling. Allow cooling for 5 minutes before serving.
Notes
For an easier prep, consider using rotisserie chicken. For a healthier option, substitute half of the heavy cream with Greek yogurt or use low-fat cheese options. This casserole can be assembled a day in advance.