Chicken and Spinach Casserole
The ultimate comfort food that brings together tender chicken, fresh spinach, and creamy goodness baked to perfection. A quick and flavorful dish perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
- 2 cups fresh spinach, chopped Ensure it is washed and well-drained.
- 1 cup sour cream Can be substituted with Greek yogurt for a lighter version.
- 1 cup cream of chicken soup
- 1 cup shredded cheese (cheddar or mozzarella) Feel free to experiment with different cheeses.
- 1 cup cooked rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, chopped spinach, sour cream, cream of chicken soup, cooked rice, garlic powder, onion powder, salt, and pepper. Mix everything until well combined.
- Transfer the creamy mixture into a greased 9x13 inch casserole dish, spreading it evenly.
- Evenly sprinkle the shredded cheese over the top for a cheesy finish.
- If you prefer some crunchiness, sprinkle breadcrumbs on top before baking.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until it’s heated through and bubbly.
- Let it cool for a few minutes before digging in and serving.
Notes
Serve it hot with a simple salad on the side or pair it with roasted vegetables or garlic bread. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. For longer storage, freeze in individual portions for up to 2 months.