Creamy Chicken and Spinach Casserole Recipe
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.
- 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
