Cheesy chicken and spinach casserole combines shredded chicken, spinach, and cooked rice or quinoa with a cottage cheese and sour cream base, topped with mozzarella, and baked covered then uncovered, ready in about 45 minutes. Baking covered for the first 20 minutes traps steam so the casserole heats through evenly before the foil comes off to let the top brown.
Cheesy Chicken and Spinach Casserole
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 (10 oz) bag fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 1 cup cooked brown rice or quinoa
- 1 cup cottage cheese or ricotta cheese
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Olive oil spray
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil spray.
- In a large mixing bowl, combine cooked chicken, spinach, rice or quinoa, cottage cheese, sour cream, milk, 1 cup mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- Top with remaining 1/2 cup mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, or until bubbly and golden on top.
- Let cool slightly before serving. Garnish with fresh herbs if desired.
Recipe Notes
- • Swap spinach for kale or broccoli for variety.
- • Great for meal prep—refrigerates and reheats well.
- • Use low-fat cheeses or dairy-free alternatives for a lighter version.
Nutrition
- Serving Size
- 1 1/2 cups
- Calories
- 390
- Sugar
- 3g
- Sodium
- 620mg
- Fat
- 21g
- Saturated Fat
- 9g
- Unsaturated Fat
- 10g
- Trans Fat
- 0g
- Carbohydrates
- 16g
- Fiber
- 2g
- Protein
- 34g
- Cholesterol
- 95mg
Why cottage cheese replaces the canned soup
- Using cottage cheese or ricotta as the base rather than a canned soup gives the filling a higher protein content while still binding everything together into a cohesive casserole.
- Mixing most of the mozzarella into the filling and reserving the rest for the top means the inside stays creamy while the surface still gets the browned, bubbly cheese layer people expect from a casserole.
How to avoid a watery casserole
- Squeeze excess moisture from thawed frozen spinach before mixing it in, if using frozen instead of fresh, since the recipe's own ingredient note distinguishes between the two and excess water can thin the filling.
- Remove the foil for the final 10-15 minutes, as the instructions specify, so the top can brown rather than staying pale.
Troubleshooting
The casserole looks watery after baking.
This usually means the spinach wasn't drained well, especially if using frozen spinach. Squeeze it thoroughly dry before mixing it into the filling next time.
The top isn't golden after the full bake time.
Leave it uncovered a few extra minutes, watching closely, or finish with a brief broil, since oven browning times vary by oven.
Casserole turns out watery.
the most likely culprit is undrained spinach. Always thoroughly squeeze fresh spinach after cooking or frozen spinach after thawing.
Refrigerate promptly and use within 3 to 4 days. Reheat covered so the top does not dry out, until the chicken reaches 165°F (74°C).
Serve with a simple green salad or crusty bread.
Frequently asked questions
Can I use frozen spinach in my Cheesy Chicken and Spinach Casserole?
Yes! Thaw completely and squeeze out excess moisture using a clean kitchen towel. One 10-ounce package equals about 1½ cups of fresh cooked spinach.
How do I prevent my casserole from becoming watery?
Ensure all ingredients are well-drained. Cook spinach thoroughly and squeeze out excess moisture. Let the white sauce thicken properly before adding cheese.
Can I make this casserole ahead of time?
Absolutely! Assemble up to 24 hours ahead and refrigerate. Add 10-15 minutes to the baking time if cooking directly from the refrigerator.
What cheeses work best in this recipe?
Sharp cheddar provides flavor depth, while mozzarella offers stretch. Gruyère, fontina, or Monterey Jack make excellent additions for complexity and meltability.
Is this recipe gluten-free?
Not as written, but easily adapted using gluten-free pasta and replacing flour with cornstarch or gluten-free flour blend in the sauce.
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