This Creamy Chicken and Spinach Casserole is the perfect comforting dish for busy weeknights or family gatherings. Loaded with tender chicken, savory spinach, hearty rice, and topped with melty mozzarella, this dish is creamy, flavorful, and oh-so-satisfying. The combination of lemon zest and Italian seasoning brightens the flavors and makes it a standout casserole you’ll return to again and again.
Ingredients:
For the Creamy Sauce:
- 3 tablespoons unsalted butter
- 1½ cups yellow onion, finely chopped
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional, for a slight kick)
- 1¾ teaspoons kosher salt, divided
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 4 ounces chive and onion cream cheese
For the Casserole:
- 4 cups shredded rotisserie chicken (skin and bones removed)
- 3 cups cooked long-grain white rice
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (from about 1 lemon)
- 1 cup shredded mozzarella cheese
Other:
- Cooking spray for the baking dish
Directions:
- Preheat Your Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray and set it aside. - Prepare Aromatics:
In a large skillet over medium heat, melt the butter until it starts to foam. Add the chopped yellow onion and sauté for about 5 minutes, or until softened and translucent. Add the sliced garlic, Italian seasoning, crushed red pepper flakes (if using), and 1 teaspoon of the kosher salt. Stir and cook for 1-2 minutes until fragrant. - Make the Cream Sauce:
Reduce the heat to low and sprinkle the flour evenly over the onion mixture, stirring constantly for about 1 minute to create a roux. Gradually whisk in the milk, adding it in small amounts and whisking thoroughly to avoid lumps. Once all the milk is incorporated, raise the heat to medium and cook, stirring frequently, until the sauce thickens, about 3-5 minutes. Stir in the chive and onion cream cheese, mixing until it’s fully melted and the sauce is creamy. - Combine the Filling Ingredients:
In a large mixing bowl, combine the shredded rotisserie chicken, cooked rice, thawed and well-drained spinach, lemon juice, lemon zest, and the remaining ¾ teaspoon kosher salt. Mix until evenly distributed. Pour the prepared cream sauce over the chicken and spinach mixture, stirring until everything is well-coated. - Assemble the Casserole:
Spoon the chicken and spinach mixture into the prepared baking dish. Spread it out evenly, pressing gently with a spatula to ensure the top is smooth. Sprinkle the shredded mozzarella cheese evenly over the top. - Bake the Casserole:
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is fully melted and bubbly and the casserole is heated through. - Optional Broil for a Golden Top:
For a golden-brown top, switch your oven to broil during the last 2-3 minutes of baking. Keep a close eye to avoid burning. - Cool and Serve:
Remove the casserole from the oven and let it rest for about 5 minutes before serving. Garnish with fresh parsley if desired, and enjoy this creamy, cheesy, and hearty casserole with your loved ones.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Calories: Approximately 400 kcal per serving
- Servings: 8 servings
Tips for Success:
- If you don’t have rotisserie chicken, you can use any cooked and shredded chicken breast or thighs.
- Be sure to thoroughly squeeze the spinach dry to avoid excess water in your casserole.
- To save time, prepare the cream sauce while your rice is cooking.