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Creamy Chicken and Spinach Casserole

Creamy Chicken and Spinach Casserole for Cozy Family Dinners

This Creamy Chicken and Spinach Casserole combines rotisserie chicken and spinach in a creamy sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 can Cooking Spray Helps prevent sticking to the baking dish for easier cleanup.
  • 3 tablespoons Unsalted Butter Can be replaced with olive oil for a lighter option.
  • 1 ½ cups Yellow Onion, finely chopped Substitute with shallots for a milder taste.
  • 6 cloves Garlic, thinly sliced Can use garlic powder (1.5 teaspoons) if fresh is not available.
  • 2 teaspoons Dried Italian Seasoning Use a mix of oregano and basil as a substitute.
  • ¼ teaspoon Crushed Red Pepper Omit or adjust based on spice preference.
  • 1 ¾ teaspoons Kosher Salt, divided Sea salt can be substituted.
  • 3 tablespoons All-Purpose Flour Cornstarch mixed with cold water is a gluten-free alternative.
  • 2 ½ cups Whole Milk Lower-fat milk or non-dairy alternatives can be used.
  • 4 ounces Chive and Onion Cream Cheese May substitute with plain cream cheese mixed with chives and onion powder.
  • 4 cups Rotisserie Chicken, shredded Any cooked chicken can be used as an alternative.
  • 3 cups Long-Grain White Rice, cooked Quinoa can be a low-carb substitute.
  • 2 packages (10 ounces each) Frozen Chopped Spinach, thawed Fresh spinach can also be used.
  • 2 tablespoons Fresh Lemon Juice Vinegar can substitute in a pinch.
  • 1 teaspoon Lemon Zest Use bottled lemon juice as an alternative.
  • 8 ounces Part-Skim Mozzarella Cheese, shredded Switch for cheddar or Monterey Jack for a different cheese flavor.
  • ¼ cup Parmesan Cheese, grated Nutritional yeast is a good vegan alternative.

Equipment

  • 9x13-inch baking dish
  • large nonstick skillet

Method
 

Step-by-Step Instructions
  1. Begin by gathering all your ingredients for the Creamy Chicken and Spinach Casserole. Preheat your oven to 350°F (175°C) and spray the baking dish with cooking spray.
  2. In a large nonstick skillet, melt 3 tablespoons of unsalted butter over medium heat. Add 1 ½ cups of finely chopped yellow onion and 6 thinly sliced garlic cloves. Sauté for about 4 minutes until the onions turn translucent.
  3. Sprinkle 3 tablespoons of all-purpose flour into the onion mixture and stir for about 1 minute to form a roux. Gradually pour in 2 ½ cups of whole milk while whisking to avoid lumps. Stir for about 3 minutes or until the sauce thickens and coats the back of a spoon.
  4. Lower the heat and mix in 4 ounces of chive and onion cream cheese until melted. Fold in 4 cups of shredded rotisserie chicken, 3 cups of cooked long-grain white rice, and 2 packages of thawed frozen chopped spinach. Stir in 2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest.
  5. Carefully pour the creamy mixture into your prepared baking dish, spreading it evenly. Top with 8 ounces of shredded part-skim mozzarella cheese and ¼ cup of grated Parmesan cheese.
  6. Place the casserole in the preheated oven and bake for 15 minutes until the cheese is melted and bubbly. Monitor until the edges begin to brown.
  7. Set your oven to broil on high for an additional 2-3 minutes, or until the cheese is golden brown. Monitor closely to prevent burning.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze before baking for up to 2 months. Reheat by baking at 350°F for 20-25 minutes.

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