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- 2 cups cooked chicken, shredded - 2 cups fresh spinach, roughly chopped - 1 cup ricotta cheese - 1 cup cream cheese, softened - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup cherry tomatoes, halved - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 1 tablespoon olive oil Pasta is key in this dish. I suggest using penne or rotini. These types hold the sauce well. They also make each bite tasty. If you have other pasta, feel free to use it. Just ensure it cooks well with the sauce. Using different pasta can change the dish's feel. Try using whole wheat or gluten-free pasta for a healthy twist. Each type brings a unique flavor and texture. Enjoy exploring these options! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute. You want the garlic to smell great. - Next, add 2 cups of roughly chopped fresh spinach to the skillet. Cook it for about 3-4 minutes, stirring often. The spinach should wilt down nicely. - In a big mixing bowl, combine 2 cups of shredded cooked chicken, the cooked spinach, 1 cup of ricotta cheese, and 1 cup of softened cream cheese. - Add half of the 1 cup of shredded mozzarella cheese and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Mix it all well until everything is combined. - Carefully fold in 1 cup of cooked pasta and 1 cup of halved cherry tomatoes. Make sure the pasta and tomatoes are mixed in evenly. - Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly to help it cook well. - Top the casserole with the remaining shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Spread the cheese out evenly over the top. - Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After this, remove the foil and bake for another 15 minutes. The top should be bubbly and golden when ready. - Once done, take the casserole out of the oven and let it cool for about 5 minutes before serving. To avoid over-browning, cover your casserole with aluminum foil for the first part of baking. This keeps the top moist and allows the flavors to blend well. After 25 minutes, remove the foil to let the cheese bubble and turn golden. Let the casserole rest for about 5 minutes before serving. This helps the layers set and makes it easier to cut. Plus, it cools slightly, making it perfect for eating. Garnish your dish with fresh herbs like parsley or basil. This adds color and a burst of flavor. You can also sprinkle some on just before serving for a fresh touch. Pair this casserole with a simple side salad or fresh bread. A crisp salad balances the creaminess of the dish. Bread is great for soaking up the delicious sauce. For a lighter option, try low-fat cheese. Ricotta or mozzarella can often be found in reduced-fat versions. This makes the dish less rich while still tasting good. You can also swap out regular pasta for whole wheat or gluten-free varieties. These options boost the fiber content and cater to different diets. Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken. It saves time and adds great flavor to your casserole. Fresh Spinach Alternative: If fresh spinach isn't available, you can use frozen spinach. Just make sure to thaw and drain it well to avoid excess moisture. Cheese Variations: Feel free to mix and match cheeses! Adding a bit of feta or goat cheese can elevate the flavor profile. Make Ahead: This casserole can be assembled the night before and stored in the refrigerator. Just add a few extra minutes to the baking time if cooking straight from the fridge. {{image_4}} You can easily change the proteins in this dish. Try using turkey instead of chicken. Tofu works well for a plant-based version. For veggies, swap out spinach for kale or broccoli. Both options add great flavor and texture. Want more kick? Add spices like paprika or cayenne pepper. A dash of hot sauce can also spice things up. If you love cheese, try mixing in goat cheese or feta. These cheeses bring a unique taste to the casserole. For a gluten-free meal, choose gluten-free pasta. There are many brands that offer great options. You can also use gluten-free breadcrumbs on top. This adds a nice crunch while keeping the dish suitable for all diets. To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil. This keeps it fresh and prevents it from drying out. You can also use an airtight container for easy storage. In the fridge, the casserole lasts for about 3 to 4 days. For freezing, cut the casserole into portions. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. This helps avoid freezer burn and keeps flavors intact. The casserole can be frozen for up to 3 months. To reheat, thaw it overnight in the fridge. Then, bake it at 350°F (175°C) until hot. This keeps the taste and texture just right. You can make this casserole ahead of time. Simply prepare it up to the baking step, then cover and refrigerate. When ready to eat, bake it straight from the fridge. This saves time on busy nights. Portioning is also easy; you can cut it into squares for quick meals. Just reheat the portions as needed. This makes weeknight dinners a breeze! Yes, you can make this casserole ahead of time. Prepare the dish up to the baking step. Cover it tightly and store it in the fridge. When ready, bake it straight from the fridge. Just add a few extra minutes to the baking time. This way, you save time on busy days. Absolutely! You can use low-fat cheese in this casserole. Low-fat ricotta or cream cheese work well. Just keep in mind that the texture may change slightly. The flavor should still be tasty and creamy. This casserole pairs well with a simple side salad. You can also serve it with garlic bread or roasted vegetables. These sides add freshness and balance to the meal. Try adding a light vinaigrette to the salad for extra flavor. To keep the casserole moist, cover it with foil while baking. This traps steam and keeps the dish creamy. Also, avoid overcooking it. Once the top is bubbly and golden, take it out right away. Let it rest for a few minutes before serving to allow the flavors to settle. Yes, you can easily make this casserole vegetarian. Just replace the chicken with mushrooms or cooked lentils. You can also add more veggies like bell peppers or zucchini. This keeps the dish hearty while still being meat-free. This blog post covered a creamy chicken pasta casserole made with fresh ingredients and simple steps. You learned about main ingredients like chicken, spinach, and ricotta cheese, plus spices that boost the flavor. Step-by-step, I showed you how to prepare, mix, and bake the dish. You also discovered tips for serving, variations for customization, and how to store leftovers. Now you can enjoy this delightful recipe in new ways. Happy cooking!

Creamy Spinach Chicken Casserole

A delicious and creamy casserole featuring chicken, spinach, and cheeses, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 2 cups fresh spinach, roughly chopped
  • 1 cup ricotta cheese
  • 1 cup cream cheese, softened at room temperature
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1 cup cooked pasta (penne or rotini recommended)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, or until fragrant.
  • Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 3-4 minutes.
  • In a large mixing bowl, combine the shredded cooked chicken, wilted spinach, ricotta cheese, cream cheese, half of the shredded mozzarella cheese, Italian seasoning, and season with salt and pepper. Mix well until all ingredients are evenly incorporated.
  • Carefully fold in the cooked pasta and halved cherry tomatoes into the chicken and spinach mixture until well combined.
  • Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly to ensure even cooking.
  • Top the casserole with the remaining shredded mozzarella cheese and the grated Parmesan cheese, distributing it evenly across the surface.
  • Cover the baking dish with aluminum foil to prevent over-browning and bake in the preheated oven for 25 minutes. After this time, remove the foil and continue to bake for an additional 15 minutes, or until the top is bubbly and golden.
  • Once done, remove the casserole from the oven and let it cool for about 5 minutes before serving.

Notes

Serve hot, garnished with freshly chopped herbs for added flavor.
Keyword casserole, cheese, chicken, spinach