Description
Hearty chicken spinach casserole promises comfort with Mediterranean flair, blending tender poultry and nutritious greens in a creamy, irresistible dish. Comfort meets wellness in this simple yet sophisticated meal perfect for family dinners and weekend gatherings.
Ingredients
Scale
Protein
- 4 cups shredded rotisserie chicken
- 4 ounces chive and onion cream cheese
- 8 ounces part-skim mozzarella cheese
- 1/4 cup Parmesan cheese, grated
Base and Grains
- 3 cups cooked long-grain white rice
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 3 tablespoons unsalted butter
- 1 1/2 cups yellow onion, finely chopped
- 6 cloves garlic, thinly sliced
Vegetables and Seasonings
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1 3/4 teaspoons kosher salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Additional
- Cooking spray
Instructions
- Preheat oven to 350°F and position rack in upper third of oven. Coat a 9×13-inch baking dish with cooking spray.
- In a large skillet, sauté diced onions and minced garlic in melted butter until translucent and fragrant. Sprinkle flour over the mixture and cook for 1-2 minutes.
- Slowly pour milk into the skillet, whisking continuously to prevent lumps. Simmer until the sauce thickens and becomes smooth.
- Incorporate cream cheese into the sauce, stirring until completely melted and integrated. Season with remaining salt and pepper.
- Fold shredded chicken, cooked rice, chopped spinach, fresh lemon juice, and lemon zest into the creamy sauce until evenly distributed.
- Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
- Sprinkle a blend of shredded cheeses over the top of the casserole.
- Bake for 15 minutes until heated through and bubbly.
- Switch oven to broil and cook for 2-3 minutes, watching carefully to achieve a golden, slightly crispy cheese topping.
Notes
- Swap protein easily by using turkey, tofu, or white fish for a different flavor profile and dietary needs.
- Use gluten-free flour and rice alternatives like cauliflower rice to make this dish celiac and low-carb friendly.
- Reserve extra liquid from spinach by gently squeezing it to prevent watery casserole texture.
- Choose fresh baby spinach for brighter color and more tender consistency compared to frozen spinach.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 482
- Sugar: 2 g
- Sodium: 756 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 89 mg