Description
This Creamy Chicken and Spinach Casserole is a comforting and delicious baked dish combining tender cooked chicken, fresh spinach, and a rich blend of cream cheese, sour cream, and mayonnaise. Enhanced with mozzarella and Parmesan cheeses, sautéed onions and garlic, and Italian seasoning, it’s perfect for a family meal or gathering.
Ingredients
Scale
Chicken and Vegetables
- 3 cups cooked chicken, shredded or chopped
- 4 cups fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dairy and Sauces
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings and Oils
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole.
- Sauté Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing them until soft and fragrant, approximately 3-4 minutes.
- Cook Spinach: Add the chopped fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Once done, remove the skillet from heat and let the mixture cool slightly.
- Prepare Cream Mixture: In a large mixing bowl, blend together the sour cream, softened cream cheese, mayonnaise, dried Italian seasoning, salt, and pepper until the mixture is smooth and well combined.
- Combine Ingredients: Fold in the cooked chicken, sautéed spinach mixture, shredded mozzarella cheese, and half of the grated Parmesan cheese into the cream mixture, mixing gently until all ingredients are thoroughly incorporated.
- Assemble Casserole: Transfer the combined mixture into a greased baking dish. Smooth the top evenly, then sprinkle the remaining Parmesan cheese over the surface.
- Bake: Place the dish in the preheated oven and bake uncovered for 25-30 minutes, or until the casserole is bubbly and the top turns golden brown.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving to allow flavors to settle and make serving easier.
Notes
- If fresh spinach is unavailable, frozen spinach can be used; just be sure to thaw and drain excess water before adding.
- For a lighter version, use low-fat sour cream and cream cheese.
- You can add mushrooms or bell peppers during the sautéing step for extra veggies.
- This casserole can be prepared a day ahead and refrigerated, then baked just before serving.
