Why You’ll Love This Recipe
This casserole is the kind of meal that makes dinner simple and satisfying. It’s packed with protein and greens, can be made ahead of time, and is ideal for using leftover chicken or rice. The creamy texture, cheesy topping, and balanced ingredients make it a go-to recipe that everyone will enjoy—kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken (shredded or chopped)
cooked white or brown rice
fresh spinach (or frozen spinach, thawed and drained)
cream of mushroom or cream of chicken soup
sour cream or Greek yogurt
shredded cheddar cheese
milk
onion
garlic
olive oil or butter
salt
black pepper
Parmesan cheese (optional for topping)
breadcrumbs (optional for a crunchy topping)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion until softened. Add garlic and cook for 30 seconds more.
- Stir in fresh spinach and cook until wilted. If using frozen spinach, make sure it is well-drained and stir it in to heat through.
- In a large bowl, mix together the cooked rice, cooked chicken, sautéed spinach mixture, cream of soup, sour cream, milk, and half of the shredded cheddar cheese. Season with salt and pepper.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining cheddar cheese over the top. Add Parmesan and breadcrumbs if desired for a golden, crispy finish.
- Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Servings and timing
This recipe makes approximately 6 servings.
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes
Variations
- Use brown rice or wild rice for added fiber and a nuttier flavor.
- Replace chicken with turkey, ground beef, or tofu.
- Add mushrooms, bell peppers, or peas for extra vegetables.
- Use a mix of cheeses like mozzarella, Monterey Jack, or Swiss.
- Make it spicy with red pepper flakes or chopped jalapeños.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a microwave-safe dish and heat in 30-second intervals until hot. You can also reheat it in the oven at 350°F (175°C) covered with foil until warmed through.
FAQs
Can I use uncooked rice in this casserole?
No, the rice should be fully cooked before assembling the casserole, as it won’t cook properly in the oven with the other ingredients.
Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for this recipe and saves time on prep.
Can I freeze this casserole?
Yes, assemble the casserole, wrap it tightly, and freeze before baking. Thaw overnight in the refrigerator and bake as directed.
What kind of spinach should I use?
Fresh spinach is ideal, but you can also use frozen spinach. Just make sure it’s fully thawed and well-drained to avoid excess moisture.
Is there a way to make this casserole lighter?
Yes, use Greek yogurt instead of sour cream, reduced-fat cheese, and a light version of the cream soup.
Can I make it vegetarian?
Absolutely. Just omit the chicken and consider adding mushrooms or white beans for protein.
Can I prepare it ahead of time?
Yes, assemble the casserole and refrigerate it up to 24 hours before baking. Add a few extra minutes to the bake time if it’s cold.
What cheese works best?
Cheddar is classic, but you can use mozzarella, Monterey Jack, or a mix for more flavor.
How do I make the topping crispier?
Add breadcrumbs mixed with melted butter or crushed crackers on top before baking.
Can I use quinoa instead of rice?
Yes, cooked quinoa is a great substitute and adds a slightly nutty flavor and extra protein.
Conclusion
Chicken and Spinach Rice Casserole is a comforting, balanced, and flavorful dish that’s easy to make and even easier to love. With tender chicken, creamy sauce, hearty rice, and nutrient-rich spinach, it’s a meal that checks every box. Ideal for busy nights, leftovers, or feeding a hungry family, this casserole will quickly become a regular in your dinner rotation.
PrintChicken and Spinach Rice Casserole
Chicken and Spinach Rice Casserole is a creamy, hearty baked dish made with tender chicken, fluffy rice, fresh or frozen spinach, and a cheesy sauce. It’s perfect for family dinners or meal prep and comes together with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 2 cups cooked chicken (shredded or chopped)
- 3 cups cooked white or brown rice
- 4 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese, divided
- 1/2 cup milk
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- Salt, to taste
- Black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, for topping)
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion until softened, about 3–4 minutes. Add garlic and cook for 30 seconds.
- Add fresh spinach and cook until wilted. If using frozen spinach, stir in and heat through, ensuring it’s well-drained.
- In a large bowl, combine cooked rice, chicken, spinach mixture, cream of soup, sour cream, milk, and half of the cheddar cheese. Season with salt and pepper.
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle remaining cheddar cheese on top. Add Parmesan and breadcrumbs if using for a crispy topping.
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Make it lighter with Greek yogurt, reduced-fat cheese, and light cream soup.
- Substitute rice with cooked quinoa or wild rice for variety.
- Vegetarian option: omit chicken and add mushrooms or white beans.
- For a crispy topping, mix breadcrumbs with melted butter before sprinkling.
Nutrition
- Serving Size: 1 portion (approx. 1/6 of casserole)
- Calories: 460
- Sugar: 3g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg