Description
A comforting casserole blending tender chicken with fresh spinach in a creamy sauce, topped with a golden, cheesy crust.
Ingredients
Scale
- 2–3 cups cooked and shredded chicken
- 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- A pinch of nutmeg (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish.
- Prepare the spinach: sauté fresh spinach in a skillet or ensure frozen spinach is thawed and drained.
- Mix the creamy base: combine cream cheese, sour cream, garlic, onion, salt, pepper, and nutmeg.
- Layer the ingredients: place shredded chicken in the dish, add spinach, and pour over the creamy sauce.
- Cheese it up: sprinkle mozzarella and Parmesan cheeses on top.
- Bake for 25-30 minutes until bubbly and golden brown.
- Cool for 5-10 minutes before serving to allow flavors to settle.
Notes
Add sun-dried tomatoes or mushrooms for extra flavor. This casserole can be made ahead and stored uncooked in the fridge before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg