Chicken and Spinach Casserole with Cream Cheese
A delightful and comforting casserole with shredded chicken, vibrant spinach, and a creamy cheese blend, perfect for busy weeknights or gatherings.
Ingredients
Casserole Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 2 cups fresh spinach, chopped Make sure to rinse and chop before use.
- 8 oz cream cheese, softened Let it sit at room temperature for easy mixing.
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth Homemade or store-bought.
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 tbsp olive oil For greasing the baking dish.
- to taste fresh parsley for garnish Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with olive oil.
- In a large mixing bowl, combine the shredded chicken, chopped spinach, softened cream cheese, sour cream, shredded cheddar cheese, grated Parmesan cheese, chicken broth, garlic powder, onion powder, salt, pepper, and paprika. Mix thoroughly until the ingredients are smoothly blended.
- Pour the mixture into your prepared baking dish, spreading it evenly.
Baking
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is lightly golden.
Serving
- Garnish with fresh parsley if desired. Serve hot and enjoy!
Notes
For a twist, add cooked mushrooms or sun-dried tomatoes. Leftover rotisserie chicken is a great time-saver. To store, keep leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Adding a splash of chicken broth when reheating can help maintain creaminess.