Creamy Chicken and Spinach Casserole Recipe
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.
- 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
