Ingredients
Scale
- Cooking spray
- 3 tablespoons unsalted butter
- 1 ½ cups chopped yellow onion
- 6 medium cloves garlic, thinly sliced
- 2 teaspoons dried Italian seasoning
- ¼ teaspoon crushed red pepper
- 1 ¾ teaspoons kosher salt
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 4 ounces chive and onion cream cheese
- 4 cups shredded rotisserie chicken
- 3 cups cooked long-grain white rice
- 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 8 ounces part-skim mozzarella cheese, shredded
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C) and arrange the rack in the upper third position. Grease a 9×13-inch baking dish with cooking spray.
- In a large nonstick skillet, melt butter over medium heat. Add onion, garlic, Italian seasoning, crushed red pepper, and ¾ teaspoon of salt. Cook, stirring frequently, until onions are softened and translucent (about 4 minutes).
- Stir in flour and cook, stirring constantly, for 1 minute.
- Gradually add milk, stirring constantly until slightly thickened (about 3 minutes).
- Add cream cheese and remaining salt, and cook, stirring until fully combined.
- Remove from heat and stir in shredded chicken, cooked rice, spinach, lemon juice, and lemon zest until evenly mixed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle mozzarella and Parmesan cheese evenly over the top.
- Bake in the preheated oven for about 15 minutes, until the cheese is melted and bubbly.
- Turn on the broiler and broil for 2 to 3 minutes, or until the cheese is golden and slightly browned.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Casserole, Comfort Food
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 482 per serving