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Creamy Chicken and Spinach Casserole: A Must Save Recipe

Close-up of a serving of Creamy Chicken and Spinach Casserole with a golden, cheesy crust.
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This recipe delivers a rich, creamy, and satisfying chicken and spinach casserole perfect for a weeknight dinner or family meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup crushed butter crackers (like Ritz)
  • 4 tablespoons butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, dried spinach, 3/4 cup of the cheddar cheese, garlic powder, and pepper. Mix until everything is well combined.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the crushed crackers with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
  5. Bake for 25 minutes.
  6. Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the top. Return to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole completely (without the cracker topping) and cover it tightly. Refrigerate for up to 24 hours. Add 10 minutes to the initial baking time if baking directly from the refrigerator.
  • If you prefer a tangier flavor, substitute cream cheese for the sour cream.
  • You can use cooked rotisserie chicken to speed up the prep time.

Nutrition

Find it online: https://tastytipster.com/creamy-chicken-and-spinach-casserole-must-save/