Description
A creamy and comforting chicken and spinach casserole, combining tender cooked chicken, fresh spinach, and a blend of cheeses baked to golden perfection. This hearty dish is perfect for an easy weeknight dinner or a satisfying meal any time.
Ingredients
Scale
Main Ingredients
- 3 cups cooked chicken, shredded or chopped
- 4 cups fresh spinach, chopped
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes until they are soft and fragrant.
- Cook Spinach: Add the chopped fresh spinach to the skillet and cook for 2-3 minutes until it wilts. Remove from heat and allow the mixture to cool slightly.
- Prepare Creamy Base: In a large mixing bowl, combine sour cream, softened cream cheese, mayonnaise, dried Italian seasoning, salt, and pepper. Mix until the mixture is smooth and creamy.
- Combine Ingredients: Fold the cooked chicken, sautéed spinach mixture, shredded mozzarella cheese, and half of the grated Parmesan cheese into the creamy base. Stir gently until everything is well incorporated.
- Assemble Casserole: Transfer the mixture into a greased baking dish, smoothing the top evenly. Sprinkle the remaining Parmesan cheese on top for a golden crust.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25-30 minutes until the top is bubbly and golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow flavors to meld and the dish to set.
Notes
- For added texture, consider topping the casserole with breadcrumbs or crushed crackers before baking.
- Use cooked rotisserie chicken as a shortcut to save prep time.
- Fresh spinach can be substituted with frozen spinach—just be sure to thaw and drain excess water before cooking.
- Adjust seasoning to taste, especially if your cheeses are salted.
- This casserole can be prepared ahead of time and refrigerated before baking; add a few extra minutes to the baking time if baking straight from the fridge.
