This chicken and spinach casserole is creamy and delicious. It's easy to put together and ready in under an hour for a warm, comforting meal. Great for potluck dinners.
Ingredients
- cooking spray:
- unsalted butter: 3 Tbsp
- ½ cups chopped yellow onion: 1 piece
- medium cloves garlic: 6 piece (sliced)
- italian seasoning: 2 tsp (dried)
- red pepper: 0.25 tsp (crushed)
- ¾ teaspoons kosher salt: 1 piece
- all purpose flour: 3 Tbsp
- whole milk: 2 cups
- ounces chive and onion cream cheese: 4 piece
- rotisserie chicken: 4 cups (shredded)
- long-grain white rice: 3 cups (cooked)
- (10-ounce) packages frozen chopped spinach, thawed and squeezed dry: 2 piece
- lemon juice: 2 Tbsp (fresh)
- lemon zest: 1 tsp
- ounces part-skim mozzarella cheese: 8 piece (shredded)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C) and arrange rack in the upper third position. Coat a 9x13-inch baking dish with cooking spray.
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Melt butter in a large nonstick skillet over medium heat. Add onion, garlic, Italian seasoning, crushed red pepper, and ¾ teaspoon of salt; cook, stirring often, until onions are softened and translucent, about 4 minutes.
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Stir in flour and cook, stirring constantly, for 1 minute. Gradually add milk, and cook, stirring constantly, until slightly thickened, about 3 minutes.
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Add cream cheese, and remaining 1 teaspoon salt; cook, stirring constantly, until fully combined. Remove from heat and stir in shredded chicken, cooked rice, spinach, lemon juice, and lemon zest until fully combined. Transfer mixture to prepared baking dish and spread in an even layer. Sprinkle evenly with mozzarella and Parmesan.
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Bake in the preheated oven until cheese is melted, about 15 minutes. Turn on the broiler and broil until cheese is browned, 2 to 3 minutes.
