Creamy Chicken and Spinach Casserole
Ingredients
Chicken: 1.5 lbs chicken breast or thighs, cooked and shredded (or rotisserie chicken).
Spinach: 10 oz fresh spinach (sautéed and drained) or frozen spinach (thawed and squeezed dry).
The Sauce: 8 oz cream cheese (softened), ½ cup sour cream, ¼ cup heavy cream.
Flavor Boosters: 3 cloves minced garlic, 1 tsp onion powder, salt, and black pepper to taste.
Topping: 1 ½ cups shredded mozzarella or Monterey Jack cheese, ½ cup grated Parmesan.
Garnish: Fresh chopped parsley.
Instructions
Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Mix the Base: In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the sour cream, heavy cream, garlic, onion powder, salt, and pepper until well combined.
Combine: Fold the shredded chicken and the well-drained spinach into the cream sauce. Ensure the spinach is very dry to prevent the casserole from becoming watery.
Assemble: Spread the mixture evenly into the prepared baking dish. Sprinkle the mozzarella and Parmesan cheese generously over the top.
Bake: Place in the oven for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and golden brown. For extra color, broil for 1–2 minutes at the end.
Serve: Let it rest for 5 minutes before serving. Garnish with fresh parsley.
Quick Tips
Add Crunch: Top with crushed crackers or pork rinds before baking if you want a textured crust.
Veggies: Feel free to add sautéed mushrooms or sundried tomatoes for extra depth.