Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 cups fresh spinach, chopped
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked rice (optional for added bulk)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add cooked shredded chicken and chopped spinach, cook until spinach wilts.
- Remove from heat and stir in sour cream, shredded cheese, Parmesan, salt, and pepper.
- Transfer mixture into a greased baking dish. Top with additional cheese if desired.
- Bake uncovered for 20-25 minutes until bubbly and golden on top.
Notes
- You can add cooked rice or pasta for extra texture.
- Use fresh or frozen spinach; ensure excess moisture is drained if using frozen.
- Can be prepared ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg