Description
This Chicken and Spinach Casserole is a delicious one-dish meal featuring tender chicken, fresh spinach, and creamy cheeses, all baked to golden perfection. It’s perfect for family dinners or meal prep, offering comfort and flavor in every bite.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 cups fresh spinach, chopped
- 1 cup cooked rice (white or brown)
- 1 cup cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Stir occasionally to ensure even cooking.
- Remove the skillet from heat and let the spinach mixture cool slightly.
- In a large mixing bowl, combine the cooked chicken, cooked rice, cream of chicken soup, sour cream, shredded cheddar cheese, and grated Parmesan cheese.
- Add the sautéed spinach mixture to the bowl and mix well until all ingredients are evenly combined.
- Season the mixture with salt, black pepper, paprika, and dried thyme. Stir until the spices are well distributed throughout the mixture.
- Grease a 9×13 inch baking dish with cooking spray or a little olive oil to prevent sticking.
- Pour the chicken and spinach mixture into the prepared baking dish, spreading it evenly with a spatula.
- If desired, sprinkle breadcrumbs evenly over the top of the casserole for added crunch and texture.
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly.
- Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the casserole is bubbly and the top is golden brown.
- Once done, remove the casserole from the oven and let it cool for about 10 minutes before serving. This will help the casserole set and make it easier to serve.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 40 minutes