Name: Spinach Chicken Casserole with Cream Cheese and Mozzarella Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded (rotisserie chicken works well); 2 cups fresh spinach, chopped (organic preferred); 8 oz cream cheese, softened; 1 cup shredded mozzarella cheese (fresh mozzarella recommended); 1/2 cup sour cream (low-fat option okay); 1/2 cup chicken broth (low-sodium preferred); 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper, to taste; 1/2 teaspoon red pepper flakes (optional); 1/2 cup breadcrumbs for topping (panko breadcrumbs preferred)

Ingredients

2 cups cooked chicken, shredded (Feel free to use rotisserie chicken to save time)

2 cups fresh spinach, chopped (Use organic for more flavour)

8 oz cream cheese, softened (Let it sit at room temperature for easier mixing)

1 cup shredded mozzarella cheese (I prefer using fresh mozzarella for a richer flavour!)

1/2 cup sour cream (A low-fat version works just as well)

1/2 cup chicken broth (Use low-sodium if watching your salt intake)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 teaspoon red pepper flakes (optional) (Adds a little kick!)

1/2 cup breadcrumbs (for topping) (Panko breadcrumbs provide extra crunch!)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish for the casserole.

Step 2: In a large mixing bowl, combine the softened cream cheese, sour cream, chicken broth, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Whisk until smooth and creamy.

Step 3: Gently fold in the shredded chicken and chopped spinach, ensuring everything is evenly coated.

Step 4: Pour the mixture into the greased baking dish, spreading it into an even layer with the back of a spatula for a smooth surface.

Step 5: Sprinkle the shredded mozzarella cheese generously over the top, covering every inch.

Step 6: Evenly distribute the breadcrumbs across the cheese layer to form a golden, crispy topping as it bakes.

Step 7: Bake for 25–30 minutes until the casserole is hot and bubbly and the breadcrumbs turn golden brown.

Step 8: Remove from the oven and let it rest for about 5 minutes to thicken the cheesy sauce before serving.

Tips & Variations

For an extra-crispy top, broil the casserole for 2–3 minutes at the end, watching closely to avoid burning.

A splash more chicken broth can help if the casserole seems dry when reheating.

Try adding sun-dried tomatoes or artichokes to enhance the flavor.

Substitute gluten-free breadcrumbs or crushed corn chips for a gluten-free version.

Mix in other veggies like bell peppers, zucchini, or mushrooms for added nutrition.

For a Mexican twist, swap in black beans, corn, and taco seasoning.

Storage

Allow leftovers to cool before covering tightly with foil or transferring into an airtight container. Store in the refrigerator for up to 3–4 days. This casserole also freezes well for 2–3 months; thaw overnight in the fridge before reheating. To reheat, warm gently in the oven or microwave, adding a little chicken broth if needed to restore creaminess.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly drain the frozen spinach to avoid excess moisture that can make the casserole soggy.

Is it necessary to use cream cheese?

Cream cheese adds a rich, creamy texture to the casserole, but you can substitute with ricotta or a mixture of cream and sour cream if preferred, keeping in mind the flavor will vary slightly.