Description
This creamy chicken and spinach casserole is a comforting and flavorful dish combining tender cooked chicken with sautéed spinach, rich cream cheese, sour cream, and melted mozzarella. Enhanced with garlic, onion, and Italian seasonings, this baked casserole is perfect for an easy family dinner that’s warm, cheesy, and packed with protein and greens.
Ingredients
Scale
Chicken and Spinach Mixture
- 3 cups cooked chicken, shredded or chopped
- 4 cups fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Creamy Sauce
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Cheese Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Sauté Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing them until soft and fragrant, about 3-4 minutes.
- Cook Spinach: Add the chopped fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly before combining.
- Mix Creamy Base: In a large mixing bowl, combine the sour cream, softened cream cheese, mayonnaise, dried Italian seasoning, salt, and pepper. Blend until the mixture is smooth and creamy.
- Combine Ingredients: Fold the cooked chicken, sautéed spinach mixture, shredded mozzarella, and half of the grated Parmesan cheese into the creamy sauce. Stir gently until well combined.
- Prepare for Baking: Transfer the entire mixture into a greased baking dish and smooth the top evenly. Sprinkle the remaining Parmesan cheese evenly over the surface.
- Bake the Casserole: Bake the casserole uncovered in the preheated oven for 25-30 minutes or until it is bubbly and the top is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the casserole to set and makes it easier to portion.
Notes
- Use cooked chicken from a rotisserie, leftover roasted chicken, or poached chicken breasts for convenience.
- Fresh spinach is preferred for sautéing, but frozen spinach (thawed and well-drained) can be used as a substitute.
- For a lighter version, swap mayonnaise with Greek yogurt and use reduced-fat cheeses.
- You can add chopped mushrooms or bell peppers to the sautéed vegetables for added flavor and texture.
- Make sure the cream cheese is softened to ensure smooth blending in the creamy base.
- Serve the casserole with a side of crusty bread or a light salad to complete the meal.
