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.
Author:Laura
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.