Description
A comforting and forgiving casserole featuring tender chicken, spinach, and creamy cheeses, perfect for cozy nights in.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 10 oz fresh spinach (or two 10-oz packages frozen, thawed and drained)
- 8 oz cream cheese, softened
- 1 cup sour cream or plain yogurt
- 1 cup shredded cheddar (plus extra for topping)
- 1/2 cup grated Parmesan
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup milk (or unsweetened dairy alternative)
- 2 tablespoons butter or olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour blend)
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked rice, pasta, or a gluten-free breadcrumb/crumb base if preferred
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Sauté onion in butter over medium heat until translucent, about 4 minutes. Add garlic and cook another minute.
- Sprinkle flour over the onion and garlic, stirring to coat for 1 minute. Slowly whisk in milk until smooth. Add cream cheese in chunks, stirring until melted and incorporated.
- Stir in sour cream, thyme, paprika, salt, and pepper. Taste and adjust seasoning.
- Fold in shredded chicken, spinach, cheddar, and Parmesan. If mixture seems thick, add a splash more milk.
- Mix filling with cooked rice or pasta, then spread evenly into prepared dish. Top with extra cheddar.
- Bake for 25-30 minutes until bubbling and golden. Let rest 5-10 minutes before serving.
Notes
For best results, drain frozen spinach well and use room-temperature cream cheese. Let the casserole rest before serving to set properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American