Ingredients
Let’s get our ingredients ready. For me, cooking is all about using what you have and making it work. If you don’t have every ingredient on hand, I’ve got substitution suggestions to keep things flexible.
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 3 cups fresh spinach, roughly chopped
- 1 cup cooked rice (white or brown)
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Now, let’s bring this dish to life, step by step. Cooking should be fun, not stressful, so feel free to put on your favorite playlist and let your kitchen become your happy place.
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant. Remember, patience is key — let those flavors develop.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Set aside.
- In a large mixing bowl, combine the shredded chicken, cooked rice, sour cream, cream of mushroom soup, half of the cheddar cheese, and the sautéed spinach mixture. Sprinkle in the dried thyme, and season with salt and pepper to taste. Mix well to ensure all ingredients are evenly incorporated.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Top the casserole with the remaining cheddar cheese and grated Parmesan.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, with a golden crust on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International