Cheesy Chicken Spinach Casserole
This rich and satisfying casserole blends tender shredded chicken, velvety cheese sauce, and earthy spinach into a warm, family-friendly dish. Perfect for hectic evenings, it’s a nourishing one-pan meal that brings comfort and convenience to the dinner table, all while packing in wholesome ingredients.
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Servings: 6
Ingredients
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup finely grated Parmesan
- 3 cups pre-cooked long-grain white rice
- 6 garlic cloves thinly sliced
- 4 ounces onion and chive-flavored cream cheese
- 8 ounces shredded mozzarella part-skim preferred
- 3 tablespoons plain all-purpose flour
- 1 teaspoon finely grated lemon peel
- 1½ cups finely diced yellow onion
- 3 tablespoons unsalted butter
- 1¾ teaspoons kosher salt separated
- 2 teaspoons dried Italian herb blend
- 2½ cups whole milk
- ¼ teaspoon crushed red chili flakes
- 4 cups cooked and shredded rotisserie-style chicken
- Two 10-ounce packages of frozen chopped spinach thawed and thoroughly drained
- Nonstick cooking spray for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the upper third. Lightly grease a 9x13-inch baking dish with nonstick spray and set aside.
- In a large nonstick skillet over medium heat, melt the butter. Add the diced onion, sliced garlic, Italian seasoning, crushed red pepper, and ¾ teaspoon of the salt. Sauté for about 4 minutes until the onions are translucent and aromatic.
- Evenly sprinkle in the flour and stir continuously for 1 minute to form a roux. Gradually add the milk, whisking constantly to ensure a smooth consistency. Cook for 2 to 3 minutes, or until the sauce begins to thicken slightly.
- Incorporate the cream cheese and the remaining 1 teaspoon of salt, stirring until fully melted and the sauce is silky. Remove the skillet from the heat.
- Fold the shredded chicken, cooked rice, thoroughly drained spinach, lemon juice, and lemon zest into the sauce mixture. Stir well until the components are uniformly combined.
- Spoon the casserole mixture into the prepared baking dish and spread it out evenly. Sprinkle the mozzarella and Parmesan over the surface.
- Bake uncovered for 15 minutes, until the cheese is fully melted. Switch the oven to broil and heat for an additional 2–3 minutes, watching closely, until the top is bubbly and lightly golden.
Notes
Ensure the spinach is thoroughly drained to avoid excess moisture in the casserole. Use freshly squeezed lemon juice for the brightest flavor.