Creamed Spinach & Chicken Casserole Recipe - EatingWell

1. Position oven racks in top third and lower third; preheat to 350°F. Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray.

2. Melt butter in a large nonstick skillet over medium heat. Add onion and 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Stir in garlic, Italian seasoning and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Sprinkle with flour; cook, stirring constantly, 1 minute. Gradually pour in milk; cook, stirring constantly, until slightly thickened, 4 to 5 minutes. Add pepper, paprika, nutmeg and the remaining 3/4 teaspoon salt. Stir in spinach and garlic-and-herb cheese; cook, stirring often, until the mixture is heated through and the cheese is fully incorporated, about 2 minutes. Transfer to a large bowl.

3. Add rice, chicken, lemon zest and lemon juice to the spinach mixture; fold together until evenly mixed. Transfer to the prepared baking dish. Sprinkle with mozzarella and Parmesan.

4. Bake on the lower rack until the cheeses are melted, 12 to 15 minutes. Transfer to the upper oven rack and increase oven temperature to broil. Broil until browned on top, 2 to 3 minutes.

To make ahead

Assemble casserole (through Step 3) up to 2 days in advance; cover and refrigerate. When ready to eat, let the dish stand at room temperature for 1 hour before baking.

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