Description
A creamy, cheesy chicken casserole with tender spinach, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs, cubed or shredded
- 4 cups fresh baby spinach, roughly chopped
- 8 oz cream cheese
- 1 cup sour cream or Greek yogurt
- 1 cup shredded mozzarella
- 1/2 cup Parmesan cheese
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 cup chicken broth
- 2 tbsp olive oil or butter
- 2 tbsp all-purpose flour
- Salt and pepper, to taste
- 1 tsp dried oregano
- 1 tsp dried thyme
Instructions
- Prep the chicken and greens by patting the chicken dry and cubing it. Wash and chop the spinach if fresh; thaw and squeeze dry if frozen.
- Heat olive oil in a skillet, add onion and garlic, cooking until fragrant. Then, add the chicken and cook until mostly browned.
- Sprinkle flour over the pan, stir for a minute, and slowly add chicken broth while whisking. Stir in cream cheese and sour cream until smooth.
- Add spinach and let it wilt. Remove from heat and fold in half the mozzarella and most of the Parmesan. Season with salt, pepper, and herbs.
- Pour into a buttered 9×13 dish. Top with remaining mozzarella and Parmesan, and add extra black pepper.
- Bake in a preheated 375°F oven for 20 to 25 minutes until bubbly and golden. Let rest for five minutes before serving.
Notes
Use room temperature cheeses for smoother melting. If desired, stir in milk or cream for extra creaminess before baking. This dish can be made ahead and refrigerated before baking; just add extra time to bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg