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Chicken and Spinach Rice Casserole

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Chicken and Spinach Rice Casserole is a comforting, creamy baked dish made with tender chicken, fluffy rice, fresh spinach, and a cheesy sauce. It’s hearty, wholesome, and perfect for family dinners or meal prep.

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

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Sauté chopped onion until softened, about 3–4 minutes. Add garlic and cook for 30 seconds.
  3. Add fresh spinach and cook until wilted. If using frozen spinach, stir it in and heat through.
  4. In a large bowl, combine cooked rice, chicken, spinach mixture, cream of soup, sour cream, milk, and half of the shredded cheddar. Season with salt and pepper.
  5. Transfer mixture to the prepared baking dish and spread evenly.
  6. Top with remaining cheddar cheese. Add Parmesan and breadcrumbs for an optional crispy topping.
  7. Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until cheese is melted and bubbly.
  8. Let rest for 5 minutes before serving.

Notes

  • Use rotisserie chicken for convenience.
  • Substitute rice with cooked quinoa or wild rice for variety.
  • Make it vegetarian by omitting chicken and adding beans or mushrooms.
  • Lighten the dish using low-fat cheese and Greek yogurt.
  • Top with crushed crackers or buttery breadcrumbs for extra crunch.

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