Baked Chicken Casserole

why make this recipe

This baked chicken casserole is easy, warm, and filling. It uses simple ingredients you may already have. It cooks in one dish and needs little hands-on time. This dish works for weeknights, guests, or meal prep.

introduction

This casserole mixes cooked chicken with spinach, sun-dried tomatoes, garlic, and cheese for a mild, creamy bake. It browns on top and stays moist inside. For another hearty casserole idea, try the baked potato chicken broccoli casserole which pairs well with simple sides.

how to make Baked Chicken Casserole

Mix the chicken, greens, tomatoes, garlic, cream, and cheese in a bowl. Season with Italian seasoning, salt, and pepper. Put the mix in a greased baking dish. Make the breadcrumb topping by stirring crumbs with olive oil. Spread the crumbs on top. Bake until hot and golden. Let it rest a few minutes, then serve.

Ingredients :

• 2 cups cooked chicken, shredded
• 2 cups spinach, chopped
• 1 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1 cup cream or sour cream
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 tablespoons olive oil

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cooked chicken, spinach, sun-dried tomatoes, garlic, cream or sour cream, mozzarella cheese, Italian seasoning, salt, and pepper.
3. Transfer the mixture to a greased baking dish.
4. In a small bowl, mix breadcrumbs with olive oil until evenly coated.
5. Sprinkle the breadcrumb mixture over the casserole.
6. Bake for 25-30 minutes or until the top is golden and bubbly.
7. Let it cool for a few minutes before serving.

how to serve Baked Chicken Casserole

Serve warm in squares or scoops. Offer a simple green salad or steamed vegetables. Bread or rolls also match well. For a lighter meal, serve smaller portions with a side salad.

how to store Baked Chicken Casserole

Cool the casserole to room temperature. Cover tightly with foil or store in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot, or microwave single servings until warmed through.

tips to make Baked Chicken Casserole

• Use cooked chicken from a roast, rotisserie bird, or leftovers to save time.
• Squeeze extra moisture from thawed frozen spinach to avoid a watery casserole.
• Taste and adjust salt and pepper before baking.
• For a crispier top, broil for 1–2 minutes at the end—watch closely.

variation (if any)

• Swap mozzarella for cheddar or a mix of cheeses for a sharper taste.
• Add cooked mushrooms or diced bell pepper for more veggies.
• Use Greek yogurt instead of cream or sour cream for a tangy, lighter option.

FAQs

Q: Can I use raw chicken?
A: No. Use cooked, shredded chicken. Raw chicken would not cook properly in this time and may make the dish dry.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Add a few extra minutes to bake time if chilled.

Q: Can I freeze the casserole?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before baking or reheating.

Q: Is there a dairy-free option?
A: You can use dairy-free yogurt and plant-based cheese, but texture and flavor will change slightly.

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