Cozy Dinner Idea (Printable Version)
A rich and filling casserole starring tender chicken, a creamy sauce, and spinach, all covered in melted mozzarella and Parmesan. A go-to for family meal nights!
# Ingredients:
→ Base Ingredients
01 -
Cooking Spray
02 -
1 ½ cups Yellow Onion, chopped into small pieces
03 -
6 Garlic Cloves, sliced thin
04 -
2 ½ cups Whole Milk
05 -
¼ teaspoon Crushed Red Chili Flakes
06 -
3 tablespoons Plain Flour
07 -
3 tablespoons Unsalted Butter
08 -
2 teaspoons Italian Seasoning
09 -
1 ¾ teaspoons Kosher Salt, divided
→ Main Components
10 -
3 cups Cooked Long-Grain White Rice
11 -
4 cups Shredded Rotisserie Chicken
12 -
1 teaspoon Lemon Peel, finely grated
13 -
2 tablespoons Fresh Lemon Juice
14 -
2 packs (10 oz each) Frozen Spinach, thawed and squeezed dry
15 -
4 ounces Cream Cheese with Onion and Chive Flavor
→ Topping
16 -
¼ cup Grated Parmesan
17 -
8 ounces Shredded Mozzarella Cheese (Part-Skim)
# Steps:
01 -
Turn your oven to 350°F (175°C) to preheat it. Move your oven rack up a bit, close to the top third. Spray a 9x13-inch dish with some cooking spray so nothing sticks.
02 -
Melt butter in a big nonstick pan on medium heat. Toss in onion, garlic slices, Italian seasoning, pepper flakes, and ¾ teaspoon salt. Stir them around for about 4 minutes until the onions look soft and see-through.
03 -
Sprinkle the flour into the pan and stir constantly for a minute. Slowly pour in the milk while mixing non-stop so there aren’t any lumps. In a few minutes, you’ll see the sauce start to thicken.
04 -
Add cream cheese and 1 teaspoon salt, then mix until the cheese melts and blends smoothly. Take the pan off the heat. Mix in the shredded chicken, spinach, lemon juice, rice, and lemon zest, making sure everything’s combined evenly.
05 -
Scoop the mixture into the prepared dish, leveling it out. Scatter the mozzarella and Parmesan cheeses over the top. Bake for around 15 minutes until you see bubbly melted cheese.
06 -
Switch your oven to broil. Let the casserole sit under the broiler for about 2-3 minutes until the cheese gets golden and a little crisp on top.
# Notes:
01 -
Quick tip: use precooked rice or prepare the rice a day early to save time.
02 -
Really wring out excess liquid from the spinach, or your bake might turn watery.
03 -
You can put this casserole together in advance and chill it. If baking straight from the fridge, add 10-15 minutes to the cook time.
04 -
Leftovers last up to 3 days in the fridge if you keep them in a sealed container.