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Chicken and Spinach Casserole
Chicken and Spinach Casserole
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Creamy chicken and spinach casserole: quick weeknight comfort with shredded chicken, rice, and cheese.
Ingredients:
  • cooking spray
  • 3 tablespoons unsalted butter
  • 1 ½ cups chopped yellow onion
  • 1 clove garlic, minced
  • 2 teaspoons dried Italian seasoning
  • ¼ teaspoon crushed red pepper
  • 1 ¾ teaspoons kosher salt, divided
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 4 ounces chive and onion cream cheese
  • 4 cups shredded rotisserie chicken
  • 3 cups cooked long-grain white rice
  • 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 8 ounces part-skim mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
Instructions:
  • Prepare all your fresh and flavorful ingredients for a culinary masterpiece.
  • Preheat the oven to 350 degrees F (175 degrees C) and place the rack in the upper third position. Grease a 9x13-inch baking dish with cooking spray.
  • In a large nonstick skillet over medium heat, melt butter. Stir in onion, garlic, Italian seasoning, crushed red pepper, and ¾ teaspoon salt. Cook, stirring frequently, until onions are soft and translucent, about 4 minutes.
  • Add the flour and stir continuously for 1 minute. Slowly pour in the milk, stirring constantly, until slightly thickened, which should take about 3 minutes.
  • Combine cream cheese and the remaining teaspoon of salt until fully mixed. Stir in shredded chicken, cooked rice, spinach, lemon juice, and lemon zest. Spread the mixture into a baking dish and top evenly with mozzarella and Parmesan.
  • Bake in the preheated oven for about 15 minutes until the cheese is melted. Then, broil for 2 to 3 minutes until the cheese is nicely browned.

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