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chicken-and-spinach-casserole-baked-golden

Chicken and Spinach Casserole

Tender shredded chicken and fresh spinach folded into a rich cream cheese and sour cream sauce, topped with mozzarella and Parmesan, and baked until golden and bubbly. A creamy comfort food casserole ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups cooked chicken shredded; rotisserie chicken recommended
  • 4 cups fresh spinach or 1 package frozen spinach, thawed and squeezed very dry
  • 8 oz cream cheese softened to room temperature; full-fat recommended
  • 0.5 cup sour cream
  • 1 cup shredded mozzarella cheese freshly shredded for best melting
  • 0.25 cup grated Parmesan cheese
  • 2 garlic cloves minced
  • 1 small onion finely chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • pinch of nutmeg optional

Equipment

  • 9x13 inch casserole dish
  • Large mixing bowl
  • Skillet (for wilting spinach)

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch casserole dish with cooking spray.
  2. If using fresh spinach, saute in a skillet over medium heat for 2 to 3 minutes until wilted, then press out excess moisture. If using frozen spinach, thaw completely and squeeze out all liquid thoroughly.
  3. In a large mixing bowl, combine softened cream cheese, sour cream, minced garlic, finely chopped onion, salt, black pepper, and nutmeg if using. Stir until completely smooth.
  4. Add shredded chicken and prepared spinach to the bowl. Fold gently until everything is evenly coated in the creamy sauce.
  5. Transfer the mixture to the prepared casserole dish and spread into an even layer.
  6. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
  7. Bake uncovered for 25 to 30 minutes until the cheese is golden and the edges are bubbling. Let rest for 5 minutes before serving.

Notes

Squeeze spinach very dry to prevent a watery casserole. Assemble up to 24 hours in advance and refrigerate unbaked. Soften cream cheese fully before mixing for a smooth sauce.