Creamy Chicken and Spinach Casserole (Print Version)
# Ingredients:
→ Base
01 -
3 tablespoons unsalted butter
02 -
1½ cups yellow onion, finely chopped
03 -
6 cloves garlic, thinly sliced
04 -
3 tablespoons all-purpose flour
05 -
2½ cups whole milk
→ Main Components
06 -
4 cups shredded rotisserie chicken
07 -
3 cups cooked long-grain white rice
08 -
2 (10 ounce) packages frozen chopped spinach, thawed and drained
09 -
4 ounces chive and onion cream cheese
→ Seasonings & Flavors
10 -
2 teaspoons dried Italian seasoning
11 -
¼ teaspoon crushed red pepper
12 -
1¾ teaspoons kosher salt, divided
13 -
2 tablespoons fresh lemon juice
14 -
1 teaspoon lemon zest
→ Topping
15 -
8 ounces part-skim mozzarella cheese, shredded
16 -
¼ cup Parmesan cheese, grated
17 -
Cooking spray
# Instructions:
01 -
Preheat oven to 350°F. Place rack in upper third. Spray 9x13-inch baking dish
02 -
Sauté onion, garlic, and seasonings in butter until soft. Add flour, then gradually stir in milk until thickened
03 -
Stir in cream cheese and remaining salt until melted and smooth
04 -
Mix in chicken, rice, spinach, lemon juice, and zest. Transfer to baking dish
05 -
Top with cheeses. Bake 15 minutes, then broil 2-3 minutes until golden
# Notes:
01 -
Can use frozen spinach, but drain well
02 -
Perfect for using leftover rice and rotisserie chicken