Ingredients
- Cooked chicken breast, shredded: 2 cups
- Frozen spinach, thawed and squeezed dry: 10 ounces
- Cream cheese, softened: 8 ounces
- Cream of mushroom soup: 1 can (10.75 ounces)
- Milk: 1/2 cup
- Shredded mozzarella cheese: 1 cup
- Garlic powder: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, thawed spinach, cream cheese, cream of mushroom soup, and milk. Mix well until all ingredients are evenly distributed.
- Step 3: Stir in the garlic powder, salt, and pepper.
- Step 4: Pour the mixture into the prepared baking dish.
- Step 5: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for a few minutes before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven until warmed through.
- Serve this comforting casserole with a side of crusty bread or a fresh green salad for a complete meal.
- For a richer flavor, consider using a blend of mozzarella and Parmesan cheese on top of the casserole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American