Introduction

This creamy chicken and spinach casserole is a comforting, flavorful dish perfect for a family dinner or meal prep. Combining tender shredded chicken, creamy cheeses, and nutritious spinach, it’s an easy one-dish meal that satisfies all cravings.

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: 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 2: 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 the kosher salt. Cook, stirring frequently, for about 4 minutes until onions are soft and translucent.
Step 3: Stir in the flour and continue cooking, stirring constantly, for 1 minute to form a roux.
Step 4: Gradually pour in the milk while stirring constantly to avoid lumps. Cook until the sauce thickens slightly, about 3 minutes.
Step 5: Add the chive and onion cream cheese and the remaining 1 teaspoon of kosher salt. Stir until the cream cheese melts completely and the sauce is smooth.
Step 6: Remove the skillet from heat. Stir in the shredded chicken, cooked rice, drained spinach, fresh lemon juice, and lemon zest until well combined.
Step 7: Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the shredded mozzarella and grated Parmesan cheeses on top.
Step 8: Bake in the preheated oven until the cheese melts, about 15 minutes.
Step 9: Switch the oven to broil and broil the casserole for 2 to 3 minutes until the cheese is golden brown and bubbly. Watch carefully to prevent burning.

Tips & Variations

Use shredded rotisserie chicken for a quick and flavorful shortcut, or substitute with cooked diced chicken breast.
For extra creaminess, add a splash of heavy cream to the sauce or use cream cheese with herbs for a different flavor profile.
Swap out mozzarella for Monterey Jack or cheddar for a different cheese experience.
If you prefer fresh spinach, sauté and drain it before mixing to remove excess moisture.

Storage

Store any leftovers covered in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree Fahrenheit oven until heated through, about 15-20 minutes. Avoid microwaving to keep the casserole’s creamy texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use a different type of rice?

White long-grain rice works best because it holds texture well, but you can substitute with brown rice or quinoa if you prefer. Adjust cooking and moisture as needed.

Creamy Chicken and Spinach Casserole Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

This Creamy Chicken and Spinach Casserole is a comforting and hearty dish featuring tender rotisserie chicken, spinach, and rice all enveloped in a rich, cheesy cream sauce. Perfectly baked to golden perfection with mozzarella and Parmesan cheese, it’s an easy-to-make casserole ideal for family dinners or meal prepping.

Author: Lila
Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes
Yield: 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Main 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

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. Coat a 9×13-inch baking dish evenly with cooking spray.
Sautéing the Base: In a large nonstick skillet, melt 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.
Creating the Roux: Stir in the flour and cook, stirring constantly, for 1 minute. Gradually add the milk while stirring continuously to avoid lumps. Continue cooking until the mixture thickens slightly, approximately 3 minutes.
Combining the Main Ingredients: Incorporate the cream cheese and remaining 1 teaspoon salt into the sauce, stirring until fully melted and homogeneous. Remove skillet from heat. Stir in shredded chicken, cooked rice, drained spinach, lemon juice, and lemon zest until evenly combined.
Baking: Transfer the mixture into the prepared baking dish and spread into an even layer. Sprinkle shredded mozzarella and grated Parmesan evenly on top. Bake in the preheated oven until the cheese melts, about 15 minutes.
Broiling for a Golden Finish: Switch oven to broil. Broil the casserole for 2 to 3 minutes until the cheese is golden brown and bubbly. Watch carefully to prevent burning.

Notes

Make sure to squeeze out all excess water from the thawed spinach to avoid a watery casserole.
Using rotisserie chicken saves time and adds great flavor.
You can prepare the casserole in advance and refrigerate before baking.
For a spicier kick, increase crushed red pepper to taste.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Keywords: chicken casserole, creamy spinach casserole, baked chicken and rice, comfort food, easy dinner recipe