Introduction

This creamy chicken and spinach casserole is a comforting and flavorful dish perfect for weeknight dinners. Packed with tender chicken, spinach, and melty cheese, it combines rich textures and zesty lemon hints for a satisfying meal.

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 kosher salt. Cook, stirring frequently, until the onions are softened and translucent, about 4 minutes.
Step 3: Stir in the flour and continue to cook, stirring constantly, for 1 minute to form a roux.
Step 4: Gradually add the milk while continuing to stir constantly to prevent lumps. Cook until the mixture thickens slightly, about 3 minutes.
Step 5: Incorporate the cream cheese and the remaining 1 teaspoon of kosher salt into the sauce, stirring until the cheese is fully melted and the sauce is smooth. Remove the skillet from the heat.
Step 6: Stir in the shredded chicken, cooked rice, drained spinach, fresh lemon juice, and lemon zest until all ingredients are evenly combined.
Step 7: Transfer the mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top.
Step 8: Bake in the preheated oven until the cheese is melted, about 15 minutes.
Step 9: Turn the oven to broil and broil the casserole for 2 to 3 minutes, or until the cheese is golden brown and bubbly. Watch carefully to prevent burning.
Step 10: Remove from the oven and let the casserole rest for a few minutes before serving.

Tips & Variations

Use freshly cooked rice instead of leftover rice for a softer texture.
Substitute cooked quinoa for rice to add extra protein and a nutty flavor.
For a spicier kick, increase the crushed red pepper or add a dash of hot sauce.
Fresh spinach can replace frozen if you prefer, but use about 6 cups raw and sauté it first to reduce moisture.
Mix in mushrooms or sun-dried tomatoes to add more depth to the casserole.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or cover the casserole with foil and heat in a 350°F oven until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

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 and refrigerate it uncovered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking cold.

Can I use other types of cheese in this recipe?

Absolutely. Feel free to use cheddar, Monterey Jack, or a cheese blend you enjoy. Just make sure to use a good melting cheese for the topping.

Creamy Chicken and Spinach Casserole Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

This Creamy Chicken and Spinach Casserole is a hearty, comforting dish featuring tender shredded rotisserie chicken, sautéed onions and garlic, creamy cheese sauce, and nutritious spinach, all baked to perfection with a cheesy golden topping. Ideal for family dinners, it combines simple ingredients into a flavorful casserole that’s both satisfying and easy to prepare.

Author: Stella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 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 your ingredients so you have everything ready and within reach before starting the cooking process.
Oven Preheating and Dish Preparation: Preheat your oven to 350°F (175°C). Position the oven rack in the upper third of the oven. Generously coat a 9×13-inch baking dish with cooking spray to prevent sticking.
Sautéing the Base: Melt the butter in a large nonstick skillet over medium heat. Add the chopped onion, sliced garlic, dried Italian seasoning, crushed red pepper, and ¾ teaspoon of kosher salt. Stir frequently and cook until the onions are soft and translucent, about 4 minutes.
Creating the Roux: Sprinkle the flour over the cooked onion mixture, stirring constantly to blend it well. Cook for 1 minute to eliminate the raw flour taste. Gradually pour in the milk while continuously stirring to avoid lumps. Continue stirring until the sauce thickens slightly, about 3 minutes.
Combining the Main Ingredients: Stir in the chive and onion cream cheese and the remaining 1 teaspoon kosher salt until the cheese fully melts and the sauce is smooth. Remove the skillet from heat. Fold in the shredded rotisserie chicken, cooked rice, well-drained spinach, fresh lemon juice, and lemon zest, mixing until evenly combined.
Baking: Transfer the casserole mixture evenly into the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top. Place the dish into the preheated oven and bake for approximately 15 minutes, or until the cheese is melted.
Broiling for a Golden Finish: After baking, switch the oven to broil setting. Broil the casserole for 2 to 3 minutes or until the cheese topping is golden brown and bubbly for a deliciously crisp finish. Watch closely to prevent burning.

Notes

Make sure to squeeze out as much water as possible from the thawed spinach to prevent a watery casserole.
Using rotisserie chicken saves time, but cooked chicken breast or thighs can be substituted.
Adjust crushed red pepper amount to your spice preference or omit for a milder flavor.
Serve hot and fresh from the oven for the best texture and flavor.
Leftovers can be refrigerated in an airtight container and reheated within 2-3 days.

Keywords: Creamy chicken casserole, spinach casserole, chicken spinach bake, cheesy chicken casserole, comfort food, easy dinner