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–+ servings

Creamy Chicken and Spinach Casserole with Rice and Cheese

A creamy, family-friendly chicken and spinach casserole with rice and a golden cheese topping, ready for weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 305
Ingredients Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups cooked chicken, shredded rotisserie chicken works well
  • 1 cup fresh spinach, chopped baby spinach is fine
  • 1 cup condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheese cheddar or mozzarella
  • 1 cup cooked rice white or long-grain
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and ground black pepper to taste

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
  2. In a large bowl, stir together the shredded chicken, chopped spinach, condensed cream of chicken soup, sour cream, and cooked rice until evenly combined.
  3. Add the garlic powder, onion powder, salt, and pepper, then stir thoroughly to distribute the seasonings.
  4. Spoon the mixture into the prepared casserole dish and smooth the top.
  5. Sprinkle the shredded cheese evenly over the surface.
  6. Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden in spots.
  7. Let the casserole stand for about 5 minutes before serving.

Nutrition

Calories: 305kcalCarbohydrates: 13gProtein: 22gFat: 18gSaturated Fat: 9gCholesterol: 62mgSodium: 420mgFiber: 1gSugar: 2g

Notes

Use a rotisserie chicken to make prep faster, or substitute leftover cooked turkey.
Assemble the casserole up to 24 hours ahead and refrigerate; bake it straight from the fridge with 10 extra minutes in the oven.
Cover the dish with foil for the first 20 minutes if you want to keep the rice creamy, then remove the foil to let the cheese bubble.
Store leftovers in an airtight container in the fridge for up to 4 days and reheat in the microwave or a 350°F oven.
To lighten it up, use reduced-fat sour cream and 98% fat-free cream of chicken soup, and expect a slightly less golden top.
Fold in 1/2 cup sautéed mushrooms or roasted red peppers for an easy California-inspired twist.
Serve with a simple green salad, a slice of sourdough toast, or top with sliced Hass avocado for extra richness.

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