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Creamy Chicken and Spinach Casserole Recipe

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★★★★★

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.

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

  1. Preparation of Ingredients: Gather and prepare all ingredients so they are ready for cooking, ensuring a smooth and efficient process.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://spiceupwithsophie.com/creamy-chicken-and-spinach-casserole-recipe/