A creamy, comforting casserole packed with tender chicken, nutritious spinach, and a rich cheese sauce, topped with a golden breadcrumb crust. This easy dinner is family-friendly and perfect for leftovers or freezing ahead.
2 cups cooked chicken, shredded
2 cups fresh spinach, chopped
8 oz cream cheese, softened
1 cup shredded mozzarella cheese, divided
1/2 cup sour cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 teaspoon red pepper flakes (optional)
1/2 cup breadcrumbs (for topping)
1 tablespoon melted butter (for breadcrumbs)
1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a skillet, sauté garlic and onion for 3 minutes. Add spinach and cook until wilted. Drain excess liquid.
3. In a large bowl, mix cream cheese, sour cream, and broth until smooth. Stir in garlic powder, onion powder, salt, pepper, and red pepper flakes.
4. Add chicken, spinach mixture, and half the mozzarella. Mix until evenly combined.
5. Spread the mixture into the prepared dish and top with remaining mozzarella.
6. Mix breadcrumbs with melted butter. Sprinkle over the top.
7. Bake for 25 to 30 minutes, until golden and bubbling.
8. Let rest for 5 minutes before serving.
Use panko breadcrumbs for extra crunch.
Add 1 cup sautéed mushrooms with spinach for extra flavor.
Substitute ricotta for half the cream cheese for a lighter texture.
Freeze before baking for up to 2 months. Bake from frozen with an added 10–15 minutes.