Chicken and Spinach Casserole with Cream Cheese
A warm and comforting Chicken and Spinach Casserole with Cream Cheese, perfect for family gatherings and cozy dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded tender, juicy
- 2 cups fresh spinach, chopped vibrant, earthy
- 8 oz cream cheese, softened rich, velvety
- 1 cup sour cream tangy, creamy
- 1 cup shredded mozzarella cheese gooey, melty
- 1/2 cup grated Parmesan cheese nutty, salty
- 1 cup cooked rice or pasta hearty, filling
- 1 tsp garlic powder aromatic, savory
- 1 tsp onion powder sweet, caramelized
- to taste Salt and pepper essential, seasoning
- 1 tsp Italian seasoning optional; fragrant blend
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine cooked chicken and chopped spinach.
- Add softened cream cheese, sour cream, and half of the grated Parmesan cheese.
- Sprinkle in garlic powder, onion powder, salt, and pepper to taste. Optional: add Italian seasoning.
- Mix all ingredients until well combined.
- If using, gently fold in cooked rice or pasta.
- Pour the mixture into a greased 9x13-inch baking dish.
- Top the casserole with the remaining Parmesan cheese.
- Bake in the preheated oven for about 25-30 minutes until bubbling and golden.
- Allow the casserole to cool for a few minutes before serving.
Notes
This casserole can be made ahead of time and stored in the fridge for up to 24 hours before baking. It is also freezer-friendly for uncooked casseroles up to 3 months. Adjust seasoning according to taste and ensure cream cheese is fully softened before blending.