Chicken Spinach Casserole (Print-Friendly Version)
A cozy bake with juicy chicken, tender spinach, and creamy, cheesy sauce over rice.
# Ingredients:
→ Base
01 -
1½ cups finely diced yellow onion
02 -
3 tablespoons plain butter
03 -
6 garlic cloves, cut into thin slices
04 -
2½ cups whole milk
05 -
3 tablespoons regular flour
→ Main Components
06 -
3 cups cooked white long-grain rice
07 -
4 cups shredded chicken from rotisserie
08 -
4 ounces cream cheese flavored with chives and onion
09 -
Two 10-ounce packs of thawed, drained chopped spinach
→ Seasonings & Flavors
10 -
1 teaspoon zest from a fresh lemon
11 -
2 teaspoons dried Italian herb blend
12 -
2 tablespoons lemon juice, freshly squeezed
13 -
1¾ teaspoons kosher salt, split into portions
14 -
¼ teaspoon crushed red chili flakes
→ Topping
15 -
¼ cup finely grated Parmesan cheese
16 -
8 ounces shredded mozzarella made with part-skim milk
17 -
Nonstick cooking spray for greasing
# Steps:
01 -
Get the oven ready by setting it to 350°F. Move rack to the top section, and coat a 9x13-inch pan with spray.
02 -
Cook your onion and garlic in melted butter with some seasoning until soft. Slowly mix in flour, then gradually blend in milk until it thickens.
03 -
Melt cream cheese into the mixture with the leftover salt, stirring until smooth and creamy.
04 -
Stir in rice, spinach, chicken, lemon zest, and juice. Move the mix into the greased baking pan.
05 -
Layer cheeses on top. Let it bake for 15 minutes, then broil for 2–3 minutes to get a nice golden color.
# Notes:
01 -
Frozen spinach works okay, but remember to squeeze out all the water.
02 -
Great way to use extra rotisserie chicken and cooked rice.