Description
This Creamy Chicken and Spinach Casserole is a comforting and flavorful American main course dish perfect for an easy weeknight dinner. Tender shredded chicken is combined with sautéed fresh spinach, creamy soup, sour cream, and rich cheeses, then baked to a bubbly, golden finish. It can be customized with optional crunchy topping for added texture or made gluten-free using suitable ingredients.
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Optional Topping
- 1/2 cup crushed Ritz crackers or breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or similarly sized baking dish to prevent sticking and ensure easy cleanup.
- Sauté the spinach and garlic: Heat olive oil in a skillet over medium heat. Add the chopped fresh spinach and cook until wilted, about 2 to 3 minutes. Add the minced garlic and sauté for an additional 1 minute to release its aroma without burning.
- Mix the casserole ingredients: In a large mixing bowl, combine the cooked shredded chicken, sautéed spinach and garlic, cream of chicken soup, sour cream, milk, onion powder, salt, and black pepper. Stir everything until well blended.
- Add cheeses: Fold in the shredded mozzarella cheese and half of the grated Parmesan cheese into the mixture to distribute the creamy cheesy flavor evenly.
- Assemble the casserole: Pour the combined mixture into the prepared baking dish, spreading it evenly with a spatula to ensure uniform cooking.
- Prepare and add the topping (optional): If using, mix the crushed Ritz crackers or breadcrumbs with melted butter until well coated. Sprinkle this mixture evenly over the casserole. Then, finish by sprinkling the remaining Parmesan cheese on top for a golden, cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until it is hot and bubbly and the top turns lightly golden brown.
- Cool and serve: Remove the casserole from the oven and let it cool for a few minutes before serving to allow it to set slightly for easier portioning.
Notes
- Use rotisserie chicken for a quick and convenient option.
- Add cooked pasta or rice to the mixture if you want to make the casserole more filling.
- For a low-carb alternative, omit the crunchy topping and serve with cauliflower rice instead.
- Ensure the cream of chicken soup and any crackers or breadcrumbs are gluten-free if preparing a gluten-free version.
