Creamy Chicken and Spinach Casserole
A comforting casserole featuring tender chicken and vibrant spinach in a rich, creamy sauce, perfect for weeknight dinners.
Equipment
- Casserole Dish
- Mixing Bowl
- Skillet
Ingredients
- 2-3 cups Cooked Chicken Breast diced or shredded
- 4 cups Fresh Spinach or 1 package frozen spinach, thawed and drained
- 8 oz Cream Cheese softened
- 0.5 cup Sour Cream
- 1 cup Mozzarella Cheese shredded
- 0.25 cup Parmesan Cheese grated
- 2 cloves Garlic minced
- 1 small Onion finely chopped
- Salt and Pepper to taste
- A pinch Nutmeg
- Optional Sliced Mushrooms, Artichoke Hearts, or Cooked Pasta
Instructions
- Preheat your oven to 375°F (190°C) and grease a casserole dish.
- If using fresh spinach, sauté it in a skillet over medium heat until wilted, about 2-3 minutes. If using frozen, ensure it's thawed and drained.
- In a mixing bowl, combine softened cream cheese and sour cream. Add minced garlic, chopped onion, salt, pepper, and nutmeg. Mix until smooth.
- Layer shredded chicken in the prepared casserole dish. Add sautéed or thawed spinach on top.
- Pour the creamy mixture over the chicken and spinach, stirring gently to combine.
- Top with shredded mozzarella and grated Parmesan cheese.
- Bake uncovered for 30 minutes, or until bubbly and golden on top.
- Allow to cool for a few minutes before serving. Enjoy hot!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This casserole can also be frozen for up to 3 months.