Description
This creamy chicken and spinach casserole is a comforting and delicious main course perfect for weeknight dinners. Made with shredded rotisserie chicken, fresh spinach, and a rich blend of cream of chicken soup, sour cream, and cheeses, it is topped with a buttery cracker crust baked to golden perfection. Easy to prepare and satisfying, this casserole pairs wonderfully with a fresh side salad or roasted vegetables for a complete meal.
Ingredients
Scale
Chicken and Vegetables
- 3 cups cooked chicken, shredded (rotisserie works well)
- 3 cups fresh spinach, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
Protein and Dairy
- 1 (10-ounce) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings and Toppings
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons melted butter
- Fresh parsley for garnish
Instructions
- Prepare the oven and baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Sauté onions and spinach: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until softened, about 3 minutes. Add the minced garlic and chopped spinach, cooking together until the spinach is wilted, about 2 more minutes. Remove from heat.
- Mix the casserole filling: In a large mixing bowl, combine the shredded cooked chicken, cream of chicken soup, sour cream, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, Italian seasoning, paprika, salt, and pepper. Stir in the sautéed spinach and onion mixture until evenly incorporated.
- Assemble the casserole: Spread the chicken and spinach mixture evenly into the prepared baking dish, smoothing the top for an even bake.
- Prepare the topping and bake: In a small bowl, mix the crushed Ritz crackers or breadcrumbs with 2 tablespoons of melted butter until well combined. Sprinkle this mixture evenly over the casserole. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Garnish and serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh parsley before serving to add a pop of color and fresh flavor.
Notes
- This casserole can be assembled a day in advance and baked when ready, making it perfect for meal prep.
- For a lower-carb option, substitute the crushed crackers with pork rind crumbs.
- Pair this hearty casserole with a crisp side salad or roasted vegetables for a balanced and complete meal.
