Creamy Chicken and Spinach Casserole
A comforting casserole featuring tender chicken, vibrant spinach, and a rich, creamy sauce topped with melted cheese.
Equipment
- Oven
- Casserole Dish
- Skillet
Ingredients
- 2-3 cups Cooked Chicken Breast shredded or diced
- 4 cups Fresh Spinach (or 1 package frozen spinach, thawed and drained)
- 8 oz Cream Cheese softened
- 0.5 cup Sour Cream adding creaminess
- 1 cup Mozzarella Cheese shredded for topping
- 0.25 cup Parmesan Cheese grated for flavor boost
- 2 cloves Garlic minced
- 1 small Onion finely chopped
- A pinch Nutmeg for subtle warmth
Instructions
- Preheat your oven to 375°F (190°C) and grease a casserole dish.
- If necessary, cook chicken by boiling, baking, or grilling until fully cooked, then shred or dice.
- If using fresh spinach, sauté it in a skillet over medium heat for 2-3 minutes until wilted. If using frozen, ensure it's fully thawed and drained.
- In a large mixing bowl, combine cream cheese, sour cream, minced garlic, chopped onion, salt, pepper, and nutmeg. Mix until smooth.
- Layer cooked chicken in the greased casserole dish, followed by sautéed spinach. Pour the creamy mixture over the top and stir gently to combine.
- Sprinkle mozzarella and Parmesan cheese evenly on top.
- Bake uncovered for 25-30 minutes until the top is golden and bubbly.
- Allow to rest for 5 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.