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Chicken and Spinach Casserole Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Easy Chicken and Spinach Casserole Made Simple with Your Pressure Cooker

This creamy chicken and spinach casserole comes together fast with just a handful of ingredients. Packed with cheesy comfort, spinach, and juicy chicken, it’s a one-dish dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 656 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 4 chicken breasts cooked and chopped
  • 2 10-ounce packages frozen chopped spinach thawed and excess water squeezed out
  • 1 cup mayonnaise
  • 2 10.75-ounce cans condensed cream of chicken soup
  • 1 tablespoon lemon juice
  • ½ teaspoon pepper
  • 1 cup shredded sharp cheddar cheese
  • ¾ cup coarsely crushed Ritz crackers

Instructions
 

Instructions

  • Preheat oven to 350°F. Lightly grease a 9x13-inch casserole dish.
  • In a large bowl, stir together chicken, spinach, mayonnaise, cream of chicken soup, lemon juice, and pepper.
  • Spread the mixture evenly in the greased baking dish.
  • Sprinkle shredded cheddar cheese on top.
  • Top with crushed Ritz crackers.
  • Bake uncovered for 30 minutes, until hot and bubbly with a golden cheese topping.
  • Let the casserole rest for at least 5 minutes before serving.

Notes

Feel free to substitute crackers with panko or your favorite crunchy topping. Store leftovers in the fridge up to 4 days or freeze for quick future meals.