Description
A comforting and creamy chicken and spinach casserole featuring tender shredded chicken blended with creamy cheeses and sautéed spinach, baked to perfection for a warm, satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Cheese Mixture
- 4 chicken breasts, cooked and shredded
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Vegetables and Seasoning
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté garlic: In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook spinach: Add the chopped fresh spinach to the skillet and cook for 2 to 3 minutes, stirring occasionally, until the spinach is wilted. Remove from heat and set aside.
- Mix cheeses and seasonings: In a large bowl, combine the softened cream cheese, sour cream, shredded mozzarella, grated Parmesan cheese, salt, and pepper. Stir until the mixture is smooth and well blended.
- Add chicken and spinach: Fold the shredded cooked chicken and the sautéed spinach into the cheese mixture until evenly incorporated.
- Assemble casserole: Grease an 8×8 or 9×9-inch baking dish, then spread the chicken and cheese mixture evenly into the dish.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes until the casserole is hot and bubbly.
- Serve: Remove from the oven and serve warm. This casserole pairs well with rice, bread, or pasta for a complete meal.
Notes
- You can use cooked rotisserie chicken to save time.
- For a lighter version, substitute light cream cheese and sour cream.
- Feel free to add herbs like thyme or basil for extra flavor.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
