Creamy Chicken Bake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Cooking Spray
02 -
1 ½ cups Finely Chopped Yellow Onion
03 -
6 cloves Garlic, sliced thin
04 -
3 tablespoons Butter (unsalted)
05 -
¼ teaspoon Red Pepper Flakes
06 -
2 teaspoons Italian Seasoning (dried)
07 -
3 tablespoons All-Purpose Flour
08 -
1 ¾ teaspoons Kosher Salt, split
09 -
2 ½ cups Whole Milk
→ Main Components
10 -
4 cups Shredded Rotisserie Chicken
11 -
4 ounces Cream Cheese with Chive and Onion
12 -
2 packages (10 ounces each) Frozen Spinach, thawed and drained
13 -
3 cups Cooked Long-Grain White Rice
14 -
1 teaspoon Lemon Zest
15 -
2 tablespoons Lemon Juice
→ Topping
16 -
¼ cup Grated Parmesan Cheese
17 -
8 ounces Shredded Mozzarella (Part-Skim)
# Instructions:
01 -
Set your oven to 350°F (175°C). Move the rack closer to the broiler. Spray a 9x13 pan lightly and evenly so nothing sticks.
02 -
Warm butter in a big skillet over medium heat. Toss in the onion, garlic, red pepper flakes, Italian herbs, and ¾ teaspoon salt. Stir around often for about 4 minutes, just until the onions go soft.
03 -
Mix in the flour and keep stirring for a minute. Slowly pour in the milk while stirring nonstop to keep it smooth. Keep at it until the sauce starts to thicken up, roughly 3 minutes.
04 -
Add the cream cheese and 1 teaspoon salt to the skillet. Stir until the cheese melts completely and blends in. Take it off the heat and mix in the chicken, rice, spinach, lemon juice, and zest. Stir until it's all combined.
05 -
Spread the mixture evenly in the greased pan. Sprinkle mozzarella and Parmesan all over the top. Pop it in the oven and bake for about 15 minutes, until the cheese melts perfectly.
06 -
Switch the oven to broil. Broil the pan for 2 or 3 minutes until the cheese is bubbly and golden on top.
# Notes:
01 -
Save time by using already cooked rice or making it ahead.
02 -
Make sure the spinach is fully squeezed to avoid extra liquid messing things up.
03 -
You can prepare this dish in advance and keep it in the fridge. Just add 10-15 minutes to the baking time if cooking straight from cold.
04 -
Leftovers last up to 3 days in a sealed container in the fridge.