Creamy Chicken and Spinach Casserole Recipe
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.
- 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
