Chicken and Spinach Casserole
A comforting casserole filled with tender chicken, creamy sauce, and vibrant spinach, perfect for family gatherings or cozy dinners.
Ingredients
Casserole Base
- 2 cups cooked chicken, shredded rotisserie or homemade
- 4 cups fresh spinach, chopped or 2 cups frozen spinach, thawed and drained
- 1 cup cream of chicken soup make sure it’s Halal certified
- ½ cup sour cream or Greek yogurt for a healthier option
- 1 cup shredded cheese cheddar or a blend of your favorites
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
Topping
- 1 cup breadcrumbs optional for topping; make sure they are Halal friendly
- 2 tablespoons olive oil or melted butter for breadcrumb topping
Instructions
Preparation
- Begin by preheating your oven to 350°F (175°C).
- If you’re not using rotisserie chicken, boil chicken pieces until cooked through, then shred them into bite-sized pieces.
- In a large mixing bowl, combine the shredded chicken, chopped spinach, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until all the ingredients are well combined.
- Pour the chicken-spinach mixture into a greased 9x13-inch baking dish, spreading it evenly.
- Sprinkle the shredded cheese on top of the chicken mixture.
- In a separate bowl, mix together breadcrumbs and olive oil (or melted butter). Then sprinkle this mixture over the cheese layer.
Baking
- Place the casserole in the preheated oven and bake for 30 minutes, or until the top is golden brown and bubbly.
- Once done, let it cool for a few minutes before serving.
Notes
For substitutions, you can use Greek yogurt instead of sour cream or vegan cheese for a dairy-free option. Drain frozen spinach thoroughly to avoid a soggy casserole. Keep an eye on the casserole towards the end of the baking time to prevent over-browning.