Chicken and Spinach Casserole
Ingredients
- 3 tbsp unsalted butter
- 1-1/2 cups chopped yellow onion
- 6 medium cloves garlic, thinly sliced
- 2 tsp dried Italian seasoning
- 1/4 tsp crushed red pepper
- 1-3/4 tsp kosher salt
- 3 tbsp all purpose flour
- 2-1/2 cups whole milk
- 4 ounces chive and onion cream cheese
- 4 cups shredded rotisserie chicken
- 3 cups cooked long-grain white rice
- 20 ounces frozen chopped spinach, thawed and squeezed dry
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 8 ounces part-skim mozzarella cheese, shredded
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and arrange rack in the upper third position. Coat a 9x13-inch baking dish with cooking spray.
- Melt butter in a large nonstick skillet over medium heat. Add onion, garlic, Italian seasoning, crushed red pepper, and ¾ teaspoon of salt; cook, stirring often, until onions are softened and translucent, about 4 minutes.
- Stir in flour and cook, stirring constantly, for 1 minute. Gradually add milk, and cook, stirring constantly, until slightly thickened, about 3 minutes.
- Add cream cheese, and remaining 1 teaspoon salt; cook, stirring constantly, until fully combined. Remove from heat and stir in shredded chicken, cooked rice, spinach, lemon juice, and lemon zest until fully combined. Transfer mixture to prepared baking dish and spread in an even layer. Sprinkle evenly with mozzarella and Parmesan.
- Bake in the preheated oven until cheese is melted, about 15 minutes. Turn on the broiler and broil until cheese is browned, 2 to 3 minutes.
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