Cheesy Spinach & Chicken Casserole Recipe Will Make You Go Back for Seconds by Jan Mostrom

I really needed a quick meal for my husband and I recently. This delicious creamy and cheesy chicken and spinach casserole recipe was just what we needed! The surprising addition of lemon juice and zest adds a freshness to this chicken casserole that was bright and tasty, and so wonderful.

This chicken casserole recipe is so cheesy, but not too rich, and cooks up beautifully right out of the oven. The casserole is even better as leftovers. I had most of the ingredients in my pantry and fridge already, but there are also a few easy substitutions that don’t diminish the flavors here at all (see Recipe Notes).

To make this cheesy chicken and vegetable casserole you will need butter, onion, garlic, dried Italian seasoning, crushed red pepper flakes, kosher salt, flour, milk, chive and onion cream cheese, rotisserie chicken or leftover chicken, long-grain white rice, frozen chopped spinach, lemons for zesting and juicing, mozzarella cheese and Parmesan cheese.

Serve this amazing family-friendly casserole recipe for dinner with your favorite side dishes. Because you already have a protein (chicken) and a vegetable (spinach), a garden salad with your favorite salad dressing or vinaigrette would be ideal sitting on the side. Enjoy!

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

• 3 tablespoons unsalted butter
• 1 1/2 cups chopped yellow onion
• 6 medium cloves garlic, thinly sliced
• 2 teaspoons dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1 3/4 teaspoons kosher salt
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 4 ounces chive and onion cream cheese
• 4 cups shredded rotisserie chicken (or leftover chicken)
• 3 cups cooked long-grain white rice
• 20 ounces (2 packages) frozen chopped spinach, thawed with liquid pressed out
• 1 large lemon, juiced and zested
• 8 ounces part-skim mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese

Recipe Notes

• Use plain cream cheese if you can't find chive and onion.

• You can use low-fat milk, but whole milk makes the dish creamier.

• If you don’t have mozzarella you can use another type of melting cheese.

• If you don’t have unsalted butter just omit the 3/4 teaspoon salt.

• I used precooked brown rice and it was delicious. Use what you have!

• Use can use any type of flour if you are gluten free or prefer another kind.

Here's how to make it: 

1. Place the rack in your oven about 7 to 8 inches from top (one notch above middle). Preheat your oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick cooking spray and set to the side.
2. Place a medium frying pan on the stove on medium and melt the butter. Add onion, garlic, Italian seasonings, 3/4 teaspoon salt and crushed red pepper flakes. Cook until the onions are soft, about 5 minutes.
   
   
3. Add flour and stir, cooking for another minute.
   
4. Add milk and cook, continuing to stir for 3 minutes and the mixture has thickened a bit.
   
5. Add cream cheese and 1 teaspoon salt, stirring often until the mixture is completely combined.
   
6. Take the pan off of the heat and add chicken, rice, spinach, lemon zest and juice.
   
7. Stir. Make sure that the mixture is well mixed.
   
8. Place the chicken mixture into the baking pan and top with mozzarella and Parmesan. Place into the oven and bake for 15 minutes.
   
9. After 15 minutes turn the oven to broil. Broil for 3 to 4 minutes, or until the cheese is brown and bubbly. Serve and enjoy!
   
   

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