Chicken Spinach Casserole

close up of a baked spinach casserole with chicken and cheese in a pan

This easy one-bowl chicken spinach casserole combines tender shredded chicken, cottage cheese, cheddar, and eggs with a dash of cayenne for a delicious protein-packed meal.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 357kcal

Author Amee

Equipment

casserole dish *I use a rectangular 2.5 qt.: 10.5" (12.6" with handles) x 8.2" x 2.6"

Ingredients

15 oz package frozen chopped spinach cooked according to package directions and drained VERY well
1 cup shredded rotisserie chicken breast *I use the breast meat
2 cups 2% small curd cottage cheese
4 tbsp butter melted
1½ cups shredded cheddar cheese
¼ cup unbleached all-purpose flour (regular all-purpose or gluten-free 1:1 all-purpose flour)
4 large eggs beaten
1 tsp salt

Instructions

Preheat the oven to 350 degrees F. and spray a casserole dish with cooking spray.
In a large bowl, combine all the ingredients and stir until well mixed.
Pour into the greased casserole dish and bake, uncovered, for 40-45 minutes, until the edges are golden brown and the center is set.
Cool in the pan for 5-10 minutes and slice into 6 squares.

Notes

*I can’t emphasize enough how important it is that you drain the thawed spinach. I buy the steam-in-the-bag spinach and cook it for the minimal amount of time on the package. Let it cool enough to handle, then place it in a fine-mesh colander over a bowl and press it with the back of a spoon. I do this several times to make sure that all excess water is extracted. You can also wring it out in cheesecloth or squeeze it by hand with food-safe gloves.

Nutrition