Creamy Chicken and Spinach Casserole

This casserole blends shredded chicken and wilted spinach into a rich cream cheese and sour cream base, then bakes it under a layer of melted mozzarella and Parmesan. It's an easy way to use up leftover cooked chicken, and it comes together with minimal chopping. A hint of nutmeg in the sauce adds warmth without being obvious.

Shredded chicken and spinach bake in a creamy cream cheese sauce, topped with melted mozzarella and Parmesan.

Why You'll Love This Recipe

• Fast: ready in about 45 minutes (15 min prep, 30 min cook)
• Simple: 12 everyday ingredients
• Feeds the family: 6 servings
• Light: about 350 calories per serving

Ingredients

• 2-3 cups cooked and shredded chicken (breasts or thighs work great)
• 4 cups fresh spinach or 1 package frozen spinach (thawed and drained)
• 8 ounces cream cheese (softened)
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic (minced)
• 1 small onion (finely chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)
• Sliced mushrooms, artichoke hearts, or cooked pasta

Instructions

1. Cook and shred the chicken if it isn't already cooked.
2. If using fresh spinach, sauté it lightly until wilted; if using frozen, thaw and drain it well.
3. Combine the cream cheese, sour cream, garlic, onion, and seasonings in a mixing bowl and stir until smooth.
4. Heat the oven to 375°F (190°C).
5. Layer the shredded chicken, sautéed spinach, and creamy sauce in a greased casserole dish, mixing gently to combine.
6. Sprinkle the mozzarella and Parmesan evenly over the top.
7. Bake uncovered for 25 to 30 minutes, until the top is golden and bubbly.
8. Let the casserole cool slightly before serving with a salad, crusty bread, or rice.

Cooking Tips

• Make sure the cream cheese is fully softened so the sauce blends smoothly without lumps.
• Squeeze frozen spinach very dry, since excess water can make the casserole watery.
• Let the casserole rest for a few minutes after baking so it sets before serving.

Substitutions

• Frozen spinach, thawed and drained, can replace fresh spinach.
• Greek yogurt can be used in place of sour cream for a tangier, higher-protein version.
• Sliced mushrooms or artichoke hearts can be stirred in for extra texture.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave or the whole dish covered in the oven.
• Freeze baked and cooled portions for up to 2 months.

Serving Suggestions

• Serve over rice or with crusty bread to soak up the sauce.
• Pair with a simple green salad for a lighter meal.
• Let the casserole cool slightly before serving so it holds its shape.

Nutrition (per serving)

Nutrient	Amount
Calories	350 kcal

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