Ingredients
Scale
- 2–3 cups cooked and shredded chicken
- 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 ground nutmeg (optional, but adds a warm undertone)
Optional Additions:
- Sliced mushrooms
- Artichoke hearts
- Cooked pasta (such as penne or rotini)
- Cooked ground beef or shredded roast beef as a meat alternative
- Roasted vegetables like zucchini or bell peppers for extra nutrients
Instructions
Step 1: Prepare Your Ingredients
- If your chicken isn’t already cooked, poach or bake it first. Let it cool, then shred it with two forks or your hands.
- Wash the fresh spinach and sauté it in a skillet with a bit of oil until just wilted, then let it cool slightly. If using frozen spinach, thaw it and squeeze out as much water as possible.
- Chop your onion and mince the garlic.
Step 2: Make the Creamy Base
- In a large bowl, combine the softened cream cheese, sour cream, garlic, chopped onion, salt, pepper, and nutmeg.
- Mix everything together until the texture is smooth and creamy. You can use a spatula or a hand mixer on low speed.
Step 3: Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- Lightly grease a casserole or baking dish with a small amount of oil or butter.
- In the dish, add the shredded chicken and spinach. Pour the creamy mixture on top.
- Gently stir everything in the dish until the chicken and spinach are evenly coated with the sauce.
Step 4: Top and Bake
- Sprinkle the shredded mozzarella and Parmesan cheese evenly across the top.
- Bake uncovered for 25 to 30 minutes, or until the top is bubbling and golden.
- Let it rest for about five minutes before serving to help the casserole set.
Notes
- How to Know When Chicken is Done: If you’re cooking chicken from raw, make sure it reaches an internal temperature of 165°F (74°C). When it’s done, the meat will be white all the way through and the juices should run clear.
- Smoother Sauce Tip: If your cream cheese is too cold, it will be hard to mix. Let it sit at room temperature for 10–15 minutes or microwave it for a few seconds to soften.
- Preventing Overcooked Veggies: If you’re adding extras like mushrooms or zucchini, sauté them lightly beforehand to remove excess moisture and lock in flavor.
- Browning Too Quickly? If the cheese on top is browning faster than you’d like, cover the casserole loosely with foil during the last 10 minutes of baking.
- Efficient Prep: Pre-shredded cheese can save time, and chopping your onion and garlic before cooking anything helps things move smoothly.
- Tool Tip: You don’t need any fancy equipment. A mixing bowl, a wooden spoon, and a standard casserole dish will get the job done just fine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes