Description
Indulge in a comforting and creamy Chicken and Spinach Casserole that’s perfect for a family dinner. This easy-to-make dish combines tender chicken, fresh spinach, and a rich cheese sauce topped with a crunchy breadcrumb crust.
Ingredients
Scale
For the Casserole:
- 3 cups cooked shredded chicken
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups fresh baby spinach
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Topping:
- 1 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Onion and Spinach: In a skillet, sauté onion in olive oil until softened. Add garlic and spinach, cooking until wilted.
- Prepare Chicken Mixture: In a bowl, combine cream of chicken soup, sour cream, milk, Italian seasoning, paprika, salt, and pepper. Add chicken, sautéed spinach mixture, 1 cup mozzarella, and Parmesan. Transfer to baking dish.
- Add Topping: Mix cracker crumbs with melted butter and sprinkle over the casserole. Top with remaining mozzarella.
- Bake: Bake uncovered for 25–30 minutes until bubbly and golden.
Notes
- Rotisserie chicken works well in this recipe.
- For a lighter option, use Greek yogurt instead of sour cream.
- Serve with rice, pasta, or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
