Ingredients
Chicken and Vegetables
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach (or 1 cup frozen, drained)
Dairy and Cheese
- 1 cup cream cheese, softened
- ½ cup sour cream
- 1 cup shredded mozzarella
- ½ cup grated parmesan
Seasonings
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure the bake cooks evenly.
- Prepare Creamy Mixture: In a mixing bowl, blend the softened cream cheese, sour cream, garlic powder, salt, and pepper until smooth and well combined, forming the creamy base of the casserole.
- Add Chicken and Spinach: Fold in the shredded cooked chicken and fresh (or drained frozen) spinach into the creamy mixture, ensuring everything is evenly incorporated.
- Assemble the Bake: Transfer the mixture into a greased baking dish, spreading it out evenly. Sprinkle the shredded mozzarella and grated parmesan evenly over the top to create a golden cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes until the casserole is bubbly and the cheese on top is melted and golden brown.
- Serve: Remove from oven, let cool slightly, then serve warm as a delicious main dish.
Notes
- Rotisserie chicken works great as a quick protein option.
- Add sliced mushrooms for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Carb
