Chicken Spinach Casserole
Tender chicken and spinach come together with cottage and cheddar cheese in this simple, savory baked casserole.
Ingredients
- 1 package frozen chopped spinach thawed and squeezed very dry, 10-ounce / 280g
- 2 cups shredded cooked chicken about 10 oz / 280g
- 2 cups cottage cheese 450g
- 1 1/2 cups shredded sharp cheddar cheese divided, 170g
- 4 large eggs lightly beaten
- 1/4 cup unsalted butter melted, 57g
- 1/4 cup all-purpose flour 30g
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
- Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much water as possible. This step is key to a firm casserole.
- In a large bowl, combine the dry spinach, shredded chicken, cottage cheese, melted butter, 1 cup of the shredded cheddar cheese, flour, beaten eggs, salt, pepper, and garlic powder.
- Stir all the ingredients together until they are evenly mixed.
- Pour the mixture into the prepared baking dish and use a spatula to spread it into an even layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 40-45 minutes, until the casserole is set in the center and the edges are golden brown. The internal temperature should reach at least 165°F (74°C).
- Let the casserole rest in the pan for 5-10 minutes before cutting into squares and serving. This helps it set for cleaner slices.
Notes
Squeezing the spinach completely dry is the most important step. Any excess water will prevent the casserole from setting properly.
For food safety, always check that the internal temperature of the casserole reaches 165°F (74°C) with a digital thermometer, as it contains both poultry and eggs.
Feel free to use another good melting cheese like Monterey Jack, Colby, or a Gruyère blend in place of cheddar.