Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 10 oz fresh baby spinach, roughly chopped
- 8 oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Optional: 1/4 cup crushed butter crackers or breadcrumbs for a crunchy topping
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick cooking spray or a light coating of olive oil. If you are using fresh spinach, give it a rough chop so it incorporates evenly throughout the casserole. Ensure your cream cheese is soft enough to blend easily by leaving it on the counter for about 30 minutes before starting.
- In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and creamy. Fold in the shredded chicken, the chopped spinach, and 1 cup of the mozzarella cheese. Mix thoroughly until the chicken and spinach are completely coated in the creamy sauce. The spinach may look like a lot at first, but it will shrink down significantly during the baking process.
- Spread the chicken and spinach mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of mozzarella cheese and the Parmesan cheese over the top. If you want an extra crunch, sprinkle the optional breadcrumbs or crushed crackers over the cheese. Place the dish in the oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to set. Serve warm on its own or over a bed of pasta or rice.
- Cook Time: 45 minutes