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A cozy, creamy casserole combining tender shredded chicken, spinach, and a rich cheesy sauce, baked to a bubbly golden crust. Ready in about 45 minutes, ideal for weeknight dinners or batch cooking.

  • Total Time: 45 mins
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2–3 cups cooked and shredded chicken breasts or thighs
  • 4 cups fresh spinach or 1 package frozen spinach, thawed and drained
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. If your chicken isn’t cooked yet, cook it fully and shred it tender.
  2. For fresh spinach, sauté quickly until just wilted; if using frozen spinach, ensure it is fully thawed and well drained.
  3. In a bowl, mix softened cream cheese, sour cream, minced garlic, chopped onion, salt, pepper, and nutmeg if using until creamy and smooth.
  4. Preheat oven to 375°F (190°C).
  5. Grease a casserole dish, then combine shredded chicken, sautéed spinach, and creamy sauce evenly in the dish.
  6. Sprinkle shredded mozzarella and Parmesan evenly on top.
  7. Bake uncovered for 25-30 minutes, until cheese is melted, bubbly, and golden brown.
  8. Let casserole cool for a few minutes before serving. Enjoy with salad, crusty bread, or rice.

Notes

Freshly grate your cheese for better melting and flavor., Don’t overcook chicken to keep it juicy and tender., Drain spinach thoroughly to avoid sogginess., Optional: sprinkle breadcrumbs or crushed crackers on top before baking for added crunch., Variations include swapping chicken for tofu for a vegetarian version., Mix in cooked pasta or add other vegetables like zucchini, broccoli, or bell peppers., Switch up cheeses for different flavor profiles, e.g., Gruyère, cheddar, or provolone., Casserole can be made ahead and stored unbaked in the fridge up to 24 hours., Freeze unbaked casserole tightly wrapped for up to 3 months; thaw overnight before baking., Reheat in oven at 350°F (175°C) covered for 20-25 minutes or in microwave in 1-2 minute bursts until steaming., Add a splash of milk or broth when reheating if casserole is too thick or dry.

  • Author: Laura
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Calories: 350 kcal per serving