Description
A comforting casserole featuring tender chicken, spinach, and a silky cream cheese sauce topped with golden crumbs.
Ingredients
- 3 cups cooked, shredded chicken
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 8 oz cream cheese, softened
- 1 cup sour cream or plain yogurt
- 1 cup shredded cheddar cheese (plus 1/2 cup for topping)
- 1/2 cup grated Parmesan
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 cup breadcrumbs
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a medium saucepan, melt butter over medium heat. Sauté the chopped onion until translucent, about 4 minutes. Add garlic and cook 30 seconds.
- Stir in flour and cook 1 minute to remove raw taste. Slowly whisk in milk until smooth.
- Reduce heat and add cream cheese, stirring until melted and creamy. Stir in sour cream, cheddar, Parmesan, thyme, salt, and pepper. Heat through but do not boil.
- In a large bowl, mix shredded chicken, squeezed spinach, and the cheese sauce until evenly coated.
- Pour mixture into prepared dish. Sprinkle the remaining 1/2 cup cheddar over the top.
- Combine breadcrumbs with olive oil and sprinkle evenly for a crunchy top.
- Bake uncovered for 25–30 minutes until bubbling and golden on top. Let rest 10 minutes before serving.
Notes
Use room-temperature cream cheese to avoid lumps and ensure a smooth sauce. Squeeze spinach thoroughly to prevent a watery casserole.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American