Description
A creamy and comforting Chicken and Spinach Casserole featuring tender shredded chicken, fresh spinach, and a rich blend of cream cheese and cheddar. Topped with a crispy breadcrumb crust, this easy-to-make casserole is perfect for a satisfying family meal or cozy dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 3 cups fresh baby spinach, washed and dried
Dairy Mixture
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup milk
- 1 cup cheddar cheese, shredded
- 1/2 cup parmesan cheese, grated
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Topping
- 1 cup breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Sauté onions: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, which softens them and develops their sweetness.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the flavor base of the casserole.
- Cook chicken and spinach: Incorporate the cooked shredded chicken and fresh spinach into the skillet. Cook until the spinach is wilted, about 3-4 minutes. Remove the skillet from heat to prevent overcooking.
- Mix dairy base: In a large mixing bowl, blend the softened cream cheese, sour cream, and milk until smooth, creating a creamy sauce for the casserole.
- Combine ingredients: Add the sautéed chicken and spinach mixture to the dairy base. Sprinkle in cheddar cheese, parmesan cheese, salt, black pepper, oregano, and basil. Stir until all ingredients are thoroughly combined.
- Assemble casserole: Pour the combined mixture into the prepared baking dish, spreading it evenly for uniform baking.
- Prepare topping: In a small bowl, mix breadcrumbs with melted butter until well combined. Sprinkle this breadcrumb mixture evenly over the surface of the casserole, adding a crunchy finish.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the mixture is bubbly and the breadcrumb topping turns golden brown and crisp.
- Cool and serve: Remove the casserole from the oven and allow it to cool for a few minutes before serving to set flavors and avoid burns. Enjoy your delicious Chicken and Spinach Casserole!
Notes
- Fresh spinach can be substituted with frozen spinach (thawed and drained) if fresh is unavailable.
- For extra flavor, consider adding a pinch of nutmeg to the dairy mixture.
- Use gluten-free breadcrumbs for a gluten-free version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- This casserole pairs well with a light green salad or steamed vegetables.
