Description
This Creamy Chicken and Spinach Casserole is a comforting and flavorful dish perfect for a family dinner. It combines tender shredded chicken, fresh spinach, and a rich, cheesy sauce baked to golden perfection, making it an easy and satisfying main course.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked chicken breast, shredded
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Additional Ingredients
- 1 cup shredded mozzarella cheese (for topping)
- 2 cups cooked rice or pasta (optional, for layering)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: In a large skillet over medium heat, warm the olive oil. Add diced onion and minced garlic, sautéing until softened and fragrant, about 4 minutes. Then add the chopped spinach and cook until wilted, approximately 2 minutes.
- Mix Ingredients: In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, Italian seasoning, paprika, salt, and black pepper. Stir well to create a creamy base. Add the shredded chicken, sautéed onion, garlic, spinach, 1 cup of mozzarella cheese, and Parmesan cheese. Mix thoroughly until all ingredients are well blended.
- Layer in Baking Dish: If using, spread the cooked rice or pasta evenly over the bottom of the prepared baking dish. Then spoon the chicken and spinach mixture on top, spreading it evenly for uniform cooking.
- Add Cheese Topping: Sprinkle the remaining cup of shredded mozzarella cheese evenly over the top of the casserole to create a golden, cheesy crust when baked.
- Bake the Casserole: Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the cheese topping turns golden brown.
- Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving to add a fresh, vibrant note to the dish.
Notes
- For a lighter version, substitute Greek yogurt for sour cream or mayonnaise.
- Add sautéed mushrooms or artichokes to the vegetable mixture for additional flavor and texture.
- This casserole can be prepared a day in advance and refrigerated; bake it when ready to serve.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 115 mg
