Description
This Creamy Chicken and Spinach Casserole is a comforting and flavorful bake featuring tender cooked chicken, fresh spinach, and a rich blend of sour cream, cream cheese, and mayonnaise. With layers of mozzarella and Parmesan cheese, this casserole is perfectly baked to a golden bubbly finish, ideal for a satisfying family dinner or meal prep.
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 the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature 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 until they become soft and fragrant, about 3-4 minutes.
- Cook Spinach: Add the chopped fresh spinach to the skillet and cook until wilted, approximately 2-3 minutes. Remove from heat and allow to cool slightly to avoid curdling the dairy in the next step.
- Mix Creamy Base: In a large mixing bowl, combine sour cream, softened cream cheese, mayonnaise, dried Italian seasoning, salt, and pepper. Blend until the mixture is smooth and well incorporated.
- Combine Ingredients: Fold the sautéed spinach mixture, cooked chicken, shredded mozzarella cheese, and half of the grated Parmesan cheese into the creamy base, mixing gently until evenly distributed.
- Prepare Casserole Dish: Transfer the combined mixture into a greased baking dish, smoothing the top evenly. Sprinkle the remaining Parmesan cheese evenly over the surface to add a crispy, cheesy crust.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25-30 minutes, or 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, allowing the flavors to meld and the dish to set for easier serving.
Notes
- You can substitute fresh spinach with frozen spinach; just ensure you thaw and drain excess water before using.
- For a lower-fat version, use reduced-fat cream cheese, sour cream, and mozzarella cheese.
- Feel free to add mushrooms or bell peppers to the sauté step for extra vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make ahead, assemble the casserole but hold off on baking; keep covered in the fridge and bake within 24 hours.
