Make this rich, creamy, and satisfying bake featuring tender chicken, fresh spinach, and three types of cheese. It is a simple one-dish dinner perfect for comfort.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (10.5 ounce) can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
8 ounces cream cheese, softened and cubed
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
In a large bowl, combine the shredded chicken, dried spinach, cream of chicken soup, sour cream, milk, garlic powder, onion powder, and pepper. Mix well until everything is evenly coated.
Fold in the cubed cream cheese until it is mostly distributed throughout the mixture.
Stir in the mozzarella cheese.
Spread the chicken mixture evenly into the prepared baking dish.
Sprinkle the Parmesan cheese over the top of the mixture. If using, mix breadcrumbs with 1 tablespoon of melted butter and sprinkle over the cheese layer.
Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the top is lightly golden brown.
Let the bake rest for 5 minutes before serving.
Notes
Squeeze as much water out of the thawed spinach as possible to prevent a watery casserole.
You can substitute Alfredo sauce for the cream of chicken soup and milk for a richer flavor.
Use rotisserie chicken to save time on cooking the chicken beforehand.