Introduction

This Creamy Chicken and Spinach Casserole is a comforting and flavorful dish that’s perfect for busy weeknights or cozy family dinners. Combining tender chicken, creamy sauce, and vibrant spinach, it’s baked to golden perfection with melted cheese on top. It’s easy to prepare and sure to become a household favorite.

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: Assemble all ingredients to ensure availability and ease of use during the cooking process.
Step 2: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and adjust the oven rack to the upper third position. Coat a 9×13-inch baking dish evenly with cooking spray.
Step 3: In a large nonstick skillet, melt the butter over medium heat. Add the chopped onion, sliced garlic, Italian seasoning, crushed red pepper, and ¾ teaspoon of kosher salt. Cook, stirring frequently, until the onions are softened and translucent, about 4 minutes.
Step 4: Stir in the flour and continue to cook, stirring constantly, for 1 minute.
Step 5: Gradually add the milk while stirring constantly to prevent lumps. Cook until the mixture slightly thickens, about 3 minutes.
Step 6: Incorporate the cream cheese and remaining 1 teaspoon of kosher salt into the sauce. Stir until the cheese is fully melted and the mixture is smooth.
Step 7: Remove the skillet from the heat. Stir in the shredded chicken, cooked rice, drained spinach, fresh lemon juice, and lemon zest until evenly combined.
Step 8: Transfer the mixture into the prepared baking dish, spreading it evenly.
Step 9: Evenly sprinkle the shredded mozzarella and grated Parmesan cheeses on top.
Step 10: Bake in the preheated oven until the cheese is melted, about 15 minutes.
Step 11: After baking, switch the oven to broil. Broil the casserole for 2 to 3 minutes, or until the cheese is golden brown and bubbly. Watch closely to avoid burning.

Tips & Variations

Use leftover rotisserie chicken to save time and add extra flavor.
Substitute part-skim mozzarella with cheddar or a blend of Italian cheeses for a different taste.
For extra creaminess, stir in a bit of sour cream or Greek yogurt before baking.
Add sautéed mushrooms or bell peppers to the filling for more texture and flavor.
To reduce sodium, use low-sodium broth or adjust salt amounts to taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through or microwave in short intervals, stirring occasionally. The casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Use about 6 cups of fresh spinach, roughly chopped, and sauté it in a pan until wilted before adding it to the casserole to remove excess moisture.

Is it possible to make this casserole dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative, use dairy-free cream cheese and milk, and choose a dairy-free cheese substitute. Keep in mind that the texture and flavor will change slightly.

Creamy Chicken and Spinach Casserole Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

This creamy chicken and spinach casserole is a comforting, cheesy baked dish combining tender shredded rotisserie chicken, spinach, and rice in a rich sauce made with cream cheese, mozzarella, and Parmesan. Flavorful onions, garlic, and a touch of lemon brighten the creamy filling, while a golden broiled cheese topping adds the perfect finishing touch. Ideal for an easy weeknight dinner or hearty family meal.

Author: Maya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 to 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Core Ingredients

Cooking Spray (as needed)
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

Preparation of Ingredients: Assemble all ingredients to ensure availability and ease of use during the cooking process.
Oven Preheating and Dish Preparation: Preheat the oven to 350°F (175°C). Adjust the oven rack to the upper third position. Evenly coat a 9×13-inch baking dish with cooking spray.
Sautéing the Base: In a large nonstick skillet, melt the butter over medium heat. Add the finely chopped onion, sliced garlic, dried Italian seasoning, crushed red pepper, and ¾ teaspoon of kosher salt. Cook, stirring frequently, for about 4 minutes until the onions are softened and translucent.
Creating the Roux: Stir in the flour and cook, stirring constantly, for 1 minute to make a roux. Gradually add the whole milk while stirring constantly to prevent lumps. Continue cooking until the mixture slightly thickens, approximately 3 minutes.
Combining the Main Ingredients: Incorporate the chive and onion cream cheese and the remaining 1 teaspoon salt into the sauce. Stir until the cream cheese is fully melted and the mixture is smooth and homogeneous. Remove the skillet from heat, then stir in the shredded rotisserie chicken, cooked rice, drained chopped spinach, fresh lemon juice, and lemon zest, mixing until evenly combined.
Baking: Transfer the prepared mixture into the greased baking dish, spreading it out evenly. Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly on top. Bake in the preheated oven for about 15 minutes, or until the cheese on top has melted.
Broiling for a Golden Finish: After baking, set the oven to broil. Broil the casserole for 2 to 3 minutes or until the cheese topping becomes golden brown and bubbly. Remove from oven and serve warm.

Notes

Make sure to squeeze out excess water from the thawed spinach to prevent the casserole from becoming too watery.
You can substitute cooked chicken with turkey or a plant-based protein for variations.
Use part-skim cheese to reduce fat content while maintaining flavor.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a richer taste, whole milk is recommended but you can use 2% milk as a lighter option.

Keywords: creamy chicken casserole, spinach casserole, baked chicken casserole, comfort food, cheesy casserole, rotisserie chicken recipe, easy dinner