Chicken and Spinach Casserole with Cream Cheese
This Chicken and Spinach Casserole combines creamy textures with savory flavors, making it a perfect weeknight dinner or family gathering dish.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 1 cup fresh spinach, chopped Ensure spinach is finely chopped.
- 1 package (8 oz) cream cheese, softened Adds a creamy texture.
- 1 cup sour cream Adds richness and moisture.
- 1 cup shredded mozzarella cheese Can substitute with cheddar or havarti.
- 1 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil Used to coat breadcrumbs.
- 1/4 teaspoon red pepper flakes Optional, for heat.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the softened cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper until smooth.
- Add the shredded chicken and chopped spinach to the cream cheese mixture. Stir until everything is well combined.
- In a separate bowl, mix the breadcrumbs with olive oil and red pepper flakes (if using) until the breadcrumbs are evenly coated.
Assembly and Baking
- Spread the chicken and spinach mixture into a greased 9×13-inch baking dish.
- Sprinkle the mozzarella cheese evenly over the top of the casserole.
- Top with the breadcrumb mixture, ensuring an even layer.
- Bake in the preheated oven for about 30 to 35 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
This casserole can be stored in the fridge for up to 3-4 days, or frozen for 2-3 months.