why make this recipe
Chicken and Spinach Casserole with Cream Cheese is a delightful dish that combines flavors and textures in every bite. This recipe is not only delicious but also packed with nutrients, thanks to the spinach and chicken. It’s a perfect meal for busy weeknights, family gatherings, or potlucks. The creamy mixture makes the casserole comforting, while the spinach adds a healthy touch. Plus, it’s easy to prepare and sure to please everyone at the table!
how to make Chicken and Spinach Casserole with Cream Cheese
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried Italian seasoning
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh parsley, chopped (for garnish)
Directions
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish.
Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
Add Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.
Prepare Creamy Mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, 1/2 cup shredded mozzarella, Parmesan cheese, Italian seasoning, paprika, salt, and pepper. Stir until well mixed and creamy.
Combine and Transfer: Fold in the shredded chicken and sautéed spinach mixture, ensuring everything is evenly coated with the creamy mixture. Transfer to the prepared casserole dish.
Top and Bake: Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top of the casserole. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.
Garnish and Serve: Remove from the oven and garnish with fresh parsley. Let cool slightly before serving.
how to serve Chicken and Spinach Casserole with Cream Cheese
You can serve this dish warm, straight from the oven. It pairs nicely with a fresh salad or some crusty bread. This casserole is great as a main course and can be enjoyed throughout the week for lunch or dinner.
how to store Chicken and Spinach Casserole with Cream Cheese
To store leftovers, allow the casserole to cool completely. Transfer it to an airtight container and refrigerate for up to three days. If you want to freeze it, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to two months.
tips to make Chicken and Spinach Casserole with Cream Cheese
- Make sure the cream cheese is completely softened for easier mixing.
- You can use leftover rotisserie chicken for quick preparation.
- Feel free to add other vegetables, like bell peppers or mushrooms, for more variety.
- Adjust the seasoning based on your personal taste for more flavor.
variation
You can substitute cream cheese with Greek yogurt for a lighter version. Additionally, swap the chicken for turkey or a plant-based protein for a different twist.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach! Just ensure to thaw and drain it well before adding it to the recipe.
2. Is this casserole suitable for meal prepping?
Absolutely! It stores well in the fridge and tastes great as leftovers, making it perfect for meal prep.
3. Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance and store it in the fridge. Just bake it when you’re ready to serve!
Chicken and Spinach Casserole with Cream Cheese
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, shredded or diced Use leftover rotisserie chicken for quicker prep.
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped Can substitute with thawed and drained frozen spinach.
- 8 oz cream cheese, softened Make sure it's completely softened for easier mixing.
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese Plus additional for topping.
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried Italian seasoning
- 1/2 tsp paprika
- to taste Salt and pepper Adjust as desired.
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish.
- In a skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine the softened cream cheese, sour cream, 1/2 cup shredded mozzarella, Parmesan cheese, Italian seasoning, paprika, salt, and pepper. Stir until well mixed and creamy.
- Fold in the shredded chicken and sautéed spinach mixture, ensuring everything is evenly coated with the creamy mixture. Transfer to the prepared casserole dish.
Baking
- Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top of the casserole. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.
- Remove from the oven and garnish with fresh parsley. Let cool slightly before serving.