Description

This comforting Chicken and Spinach Casserole with Cream Cheese is a creamy, cheesy baked dish perfect for an easy weeknight dinner. Featuring tender shredded chicken, fresh spinach, and a rich blend of cream cheese, sour cream, and mozzarella, this casserole is baked until bubbly and golden brown. A touch of parmesan and garlic add savory depth, while optional cooked rice adds satisfying texture.

Ingredients

Scale

Main Ingredients

2 cups cooked chicken, shredded (rotisserie chicken works well)
2 cups fresh spinach, chopped
8 oz cream cheese, softened
1 cup sour cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
½ tsp onion powder
½ tsp garlic powder
¼ tsp black pepper
1 tbsp fresh parsley, chopped (optional)
1 cup cooked rice (optional, for added texture)
1 tbsp melted butter (for greasing)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven & Prepare Dish: Preheat the oven to 375°F (190°C) and grease a 9×9-inch casserole dish with melted butter to prevent sticking.
Sauté Onion & Garlic: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Then add minced garlic and cook for an additional 1-2 minutes until fragrant.
Cook Spinach: Stir in chopped fresh spinach and cook until wilted, about 3-4 minutes. Remove the skillet from heat and set aside.
Mix Creamy Sauce: In a large mixing bowl, combine softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, onion powder, garlic powder, and black pepper. Mix thoroughly until smooth and creamy.
Combine Ingredients: Add the shredded cooked chicken, sautéed spinach mixture, and optional cooked rice to the creamy sauce bowl. Stir well to combine all ingredients evenly.
Bake Casserole: Transfer the chicken and spinach mixture into the prepared casserole dish and spread it out evenly. Bake in the preheated oven for 20-25 minutes until the casserole is bubbly and the top is golden brown.
Garnish & Serve: Remove the casserole from the oven and optionally garnish with chopped fresh parsley. Let it sit for a few minutes before serving to allow flavors to meld.

Notes

You can substitute frozen spinach; just be sure to thaw and drain excess water before cooking.
The cooked rice is optional but adds nice texture and bulk to the casserole.
For a lower-fat version, use reduced-fat cream cheese and sour cream.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Make sure to cook the chicken thoroughly before shredding; rotisserie chicken is a quick shortcut.