Description
A comforting and creamy chicken and spinach casserole packed with tender chicken, fresh spinach, and a rich cheese sauce, baked to perfection for a satisfying meal.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 4 cups fresh spinach
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese
- 1/4 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup breadcrumbs (optional topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté onions until translucent, about 3-4 minutes.
- Add garlic and cook for another 30 seconds.
- Add fresh spinach and cook until wilted. Remove from heat.
- In a large mixing bowl, combine sour cream, cream cheese, mozzarella, Parmesan, and chicken broth. Mix well until smooth.
- Stir in cooked chicken, sautéed spinach mixture, salt, pepper, and paprika.
- Transfer mixture to a greased 9×13 inch baking dish and spread evenly.
- Top with breadcrumbs if using.
- Bake for 25-30 minutes or until bubbly and golden on top.
- Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for quick prep.
- Can substitute frozen spinach (thawed and drained).
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg