Chicken and Spinach Casserole with Cream Cheese
A comforting chicken and spinach casserole with cream cheese that provides rich flavors and creamy textures, perfect for family gatherings or weekday dinners.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup fresh spinach, chopped Fresh spinach is preferred for flavor.
- 8 oz cream cheese, softened Make sure it's at room temperature for easy mixing.
- 1 cup shredded cheddar cheese Can substitute with any favorite cheese.
- 1 cup sour cream Greek yogurt can be used for a healthier option.
- 1 cup chicken broth Use low-sodium broth for a healthier choice.
Seasonings
- 1 teaspoon garlic powder Adjust to taste.
- 1 teaspoon onion powder Add more for stronger onion flavor.
- 1 teaspoon salt Adjust according to taste.
- 1/2 teaspoon black pepper Can substitute with white pepper.
- 1 teaspoon Italian seasoning Dried herbs work well.
Topping
- 1 cup breadcrumbs Can use Panko for extra crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, chopped spinach, softened cream cheese, shredded cheddar cheese, sour cream, and chicken broth.
- Add the garlic powder, onion powder, salt, black pepper, and Italian seasoning to the mixture. Stir until everything is well combined.
- Grease a 9×13 inch casserole dish.
- Pour the chicken and spinach mixture into the prepared casserole dish, spreading it out evenly.
- In a separate bowl, mix the breadcrumbs with a tablespoon of melted butter for extra flavor and crunch.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake in the preheated oven for about 30 to 35 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
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Notes
Serve directly from the baking dish with a fresh garden salad or roasted vegetables for a complete meal. Consider using different vegetables or cheeses to customize to your taste.