Introduction

This Creamy Chicken and Spinach Casserole is a comforting and flavorful dish perfect for a family dinner. Packed with tender chicken, spinach, and a cheesy sauce, it combines simple ingredients into a satisfying meal that’s easy to prepare.

Creamy Chicken and Spinach Casserole Recipe - Recipe Image

Ingredients

Cooking Spray
3 tablespoons Unsalted Butter
1 ½ cups Yellow Onion, finely chopped
6 cloves Garlic, thinly sliced
2 teaspoons Dried Italian Seasoning
¼ teaspoon Crushed Red Pepper
1 ¾ teaspoons Kosher Salt, divided
3 tablespoons All-Purpose Flour
2 ½ cups Whole Milk
4 ounces Chive and Onion Cream Cheese
4 cups Rotisserie Chicken, shredded
3 cups Long-Grain White Rice, cooked
2 packages (10 ounces each) Frozen Chopped Spinach, thawed and excess water squeezed out
2 tablespoons Fresh Lemon Juice
1 teaspoon Lemon Zest
8 ounces Part-Skim Mozzarella Cheese, shredded
¼ cup Parmesan Cheese, grated

Instructions

Step 1: Preheat the oven to 350°F (175°C) and adjust the oven rack to the upper third position. Coat a 9×13-inch baking dish evenly with cooking spray.
Step 2: In a large nonstick skillet, melt butter over medium heat. Add chopped onion, sliced garlic, Italian seasoning, crushed red pepper, and ¾ teaspoon of kosher salt. Cook, stirring frequently, until onions are softened and translucent, about 4 minutes.
Step 3: Stir in the flour and cook, stirring constantly, for 1 minute to create a roux.
Step 4: Gradually add the milk, stirring constantly to prevent lumps, and cook until the sauce thickens slightly, about 3 minutes.
Step 5: Add the cream cheese and remaining 1 teaspoon kosher salt to the sauce. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
Step 6: Stir in shredded chicken, cooked rice, drained spinach, lemon juice, and lemon zest until evenly combined.
Step 7: Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
Step 8: Bake in the preheated oven until the cheese melts, about 15 minutes.
Step 9: Switch the oven to broil and broil the casserole for 2 to 3 minutes until the cheese is golden brown and bubbly. Watch closely to avoid burning.

Tips & Variations

Use rotisserie chicken for convenience, or cook and shred your own chicken breasts or thighs.
For a thicker sauce, add a little more flour during the roux step.
Substitute frozen spinach with fresh spinach sautéed until wilted if preferred.
Add mushrooms or sun-dried tomatoes for extra flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. This casserole freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute mozzarella and Parmesan with cheddar, Monterey Jack, or a cheese blend you prefer. Just be sure to use cheeses that melt well to maintain the creamy texture.

Is it necessary to squeeze out the excess water from the spinach?

Yes, removing excess water from thawed spinach prevents the casserole from becoming watery, ensuring a creamy and well-set dish.

Creamy Chicken and Spinach Casserole Recipe

Print Recipe

★★★★★

5 from 132 reviews

This creamy chicken and spinach casserole is a comforting and flavorful dish combining tender shredded rotisserie chicken, cooked rice, and nutritious spinach in a luscious cheese sauce. Finished with a golden mozzarella and Parmesan crust, it’s perfect for an easy weeknight dinner or a satisfying meal any day of the week.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Base Ingredients

Cooking Spray
3 tablespoons Unsalted Butter
1 ½ cups Yellow Onion (finely chopped)
6 cloves Garlic (thinly sliced)
2 teaspoons Dried Italian Seasoning
¼ teaspoon Crushed Red Pepper
1 ¾ teaspoons Kosher Salt (divided)
3 tablespoons All-Purpose Flour
2 ½ cups Whole Milk
4 ounces Chive and Onion Cream Cheese

Main Ingredients

4 cups Rotisserie Chicken (shredded)
3 cups Long-Grain White Rice (cooked)
2 packages (10 ounces each) Frozen Chopped Spinach (thawed and excess water squeezed out)
2 tablespoons Fresh Lemon Juice
1 teaspoon Lemon Zest

Toppings

8 ounces Part-Skim Mozzarella Cheese (shredded)
¼ cup Parmesan Cheese (grated)

Instructions

Preparation of Ingredients: Gather and prepare all ingredients so they are ready for cooking, ensuring a smooth and efficient process.
Oven Preheating and Dish Preparation: Preheat your oven to 350°F (175°C) and position the rack in the upper third. Spray a 9×13-inch baking dish evenly with cooking spray to prevent sticking.
Sautéing the Base: Melt butter in a large nonstick skillet over medium heat. Add chopped onion, sliced garlic, dried Italian seasoning, crushed red pepper, and ¾ teaspoon kosher salt. Stir frequently and cook until the onions become soft and translucent, about 4 minutes.
Creating the Roux: Sprinkle in the flour and cook while stirring constantly for 1 minute to form a roux. Slowly whisk in the milk, continuing to stir constantly to avoid lumps, and cook until the sauce slightly thickens, approximately 3 minutes.
Combining the Main Ingredients: Add the chive and onion cream cheese and remaining 1 teaspoon salt to the sauce. Stir until the cheese melts and the sauce is smooth. Remove the skillet from heat, then mix in the shredded rotisserie chicken, cooked white rice, drained spinach, fresh lemon juice, and lemon zest until well combined.
Baking: Transfer the entire mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Bake in the preheated oven for about 15 minutes or until the cheese is melted and bubbling.
Broiling for a Golden Finish: Switch the oven setting to broil. Broil the casserole for 2 to 3 minutes until the cheese topping turns golden brown and bubbly. Watch carefully to prevent burning. Remove from the oven and let it cool slightly before serving.

Notes

You can substitute cooked chicken breast or turkey if rotisserie chicken is not available.
Be sure to squeeze out as much water as possible from the thawed spinach to avoid a watery casserole.
Use a nonstick skillet to prevent the sauce from sticking and burning during cooking.
For extra flavor, consider adding a pinch of nutmeg to the sauce during the thickening step.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: chicken casserole, creamy chicken spinach bake, easy casserole recipe, comfort food, rotisserie chicken recipe, cheesy chicken bake, spinach and chicken casserole