Save I threw this together on a Wednesday night when my sister called to say she was bringing her new boyfriend over for dinner. No pressure, right? I had leftover rotisserie chicken in the fridge and a jar of sun-dried tomatoes I kept meaning to use. What came out of the oven that night was so good, he proposed three months later. We still joke that it was the casserole.
The first time I brought this to a potluck, someone asked if I catered it. I laughed so hard I almost spilled my wine. It is really just chicken, cream, cheese, and a little confidence. The sun-dried tomatoes give it that fancy look, but honestly, it is comfort food dressed up for a dinner party. My neighbor still texts me every few months asking if I am making that chicken thing again.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here, it saves time and the seasoning adds extra flavor without any effort.
- Sun-dried tomatoes: These bring a sweet, tangy punch that makes the whole dish feel special, make sure to drain them well or the sauce gets oily.
- Baby spinach: Wilts down to almost nothing but adds color and a little earthiness, plus it makes you feel like you ate a vegetable.
- Yellow onion: Finely diced so it melts into the sauce and adds a subtle sweetness, no one will see it but everyone will taste it.
- Garlic: Fresh is non-negotiable, the smell alone when it hits the pan is worth the effort.
- Heavy cream: This is what makes the sauce luxurious and cling to every bite, half and half works if you want to lighten it up but you will lose some richness.
- Chicken broth: Low-sodium is key because the cheeses and sun-dried tomatoes already bring plenty of salt.
- Mozzarella cheese: Melts beautifully and gives that creamy stretch, shred it yourself for the best texture.
- Parmesan cheese: Adds a sharp, nutty depth that balances the richness, do not skip this.
- Cream cheese: Softened cream cheese makes the sauce silky and thick, cold cream cheese will leave you with lumps.
- Italian herbs: Dried works perfectly here, it blends into the background and ties everything together.
- Crushed red pepper flakes: Optional but I always add them, just a little warmth that keeps things interesting.
- Ritz cracker crumbs: The buttery, salty topping is what makes this a casserole and not just chicken in sauce, crush them yourself for the best texture.
- Unsalted butter: Melted and tossed with the crackers, this is what makes the topping golden and crispy.
- Fresh parsley: A sprinkle at the end makes it look like you know what you are doing.
Instructions
- Get your oven ready:
- Preheat to 375°F and grease your baking dish so nothing sticks later. I use butter for greasing because why not add more flavor.
- Start the base:
- Heat olive oil in a large skillet and cook the onion until it is soft and translucent, about 3 minutes. Add the garlic and let it sizzle for a minute, your kitchen will smell amazing.
- Wilt the greens:
- Toss in the sun-dried tomatoes and spinach, stirring until the spinach collapses into the pan. It happens fast, do not walk away.
- Build the creamy sauce:
- Turn the heat down and add the cream cheese, stirring until it melts into a smooth base. Pour in the cream and broth, then sprinkle in the herbs, red pepper, salt, and pepper, let it simmer gently for 2 minutes.
- Melt in the cheese:
- Stir in the mozzarella and Parmesan, watching it all come together into a thick, glossy sauce. This is the moment you will want to eat it straight from the pan.
- Fold in the chicken:
- Add the cooked chicken and stir until every piece is coated in that creamy goodness. Turn off the heat.
- Assemble the casserole:
- Spread the chicken mixture evenly into your prepared baking dish, smoothing the top with a spatula. It should look generous and ready to feed a crowd.
- Add the crunch:
- Mix the cracker crumbs with melted butter and sprinkle them all over the top in an even layer. Do not press them down, let them sit loose so they get crispy.
- Bake until golden:
- Slide the dish into the oven and bake for 25 to 30 minutes, until the sauce is bubbling up the sides and the topping is golden brown. Your house will smell like a hug.
- Rest and serve:
- Let it sit for 5 minutes before serving so the sauce thickens up a bit. Sprinkle with fresh parsley if you have it, then dig in.
Save My mom made this for my birthday last year instead of cake. We sat around the table with forks and went back for seconds, then thirds, laughing about how we were too full to move. That is what this dish does, it turns dinner into a moment you remember. No one leaves the table hungry or quiet.
What to Serve Alongside
This casserole is rich enough to stand on its own, but I always put out a simple green salad with lemon vinaigrette to cut through the creaminess. Garlic bread is dangerous because people will fill up on it before the main event, but I cannot help myself. A crisp white wine like Chardonnay or Pinot Grigio is perfect if you are pouring, or just sparkling water with lemon if you are keeping it casual.
Make It Your Own
I have added cooked penne to this before when I needed to stretch it for extra people, and it turned into a whole different kind of comfort. You can swap the spinach for kale if you want something sturdier, or throw in some artichoke hearts if you are feeling fancy. One time I ran out of Ritz crackers and used panko mixed with Parmesan instead, it was different but still delicious. This recipe does not mind a little improvisation.
Storage and Reheating Tips
Leftovers keep in the fridge for up to 3 days in an airtight container, and they taste even better the next day when the flavors have had time to settle in. Reheat individual portions in the microwave covered with a damp paper towel to keep the chicken from drying out, or warm the whole dish in a 350°F oven for about 20 minutes. I have never tried freezing this because it never lasts long enough, but if you do, freeze it before baking and thaw it overnight in the fridge.
- Let it cool completely before covering to avoid soggy cracker topping.
- If reheating in the oven, add a little extra broth to loosen the sauce.
- You can freeze individual portions in small containers for easy weeknight dinners.
Save This is the kind of recipe that makes you look like you have it all together, even when you absolutely do not. Serve it with confidence and watch everyone go quiet for the first few bites.
Recipe FAQ
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works well, offering convenience without sacrificing flavor.
- → What are good vegetable substitutes?
Fresh spinach can be swapped with kale or Swiss chard for a similar texture and taste.
- → How can I make this casserole lighter?
Using half-and-half instead of heavy cream reduces richness while maintaining creaminess.
- → Can I prepare this dish in advance?
This casserole can be assembled ahead, refrigerated, and baked when ready, making it ideal for busy days.
- → What cheeses blend best in the sauce?
Mozzarella and Parmesan combine smoothly to create a creamy, flavorful base in this dish.