Creamy Spinach and Chicken Casserole

1 Rotisserie chicken, meat shredded
2 (10 oz) cans cream of chicken soup
1 cup sour cream
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
2 cups crushed round buttery crackers
2 Tbsp melted butter
1/4 tsp garlic

Discard skin and bones from chicken.  Preheat oven to 350°F.  Spray an 11x7-inch baking dish with cooking spray.  Stir together chicken, soup, and sour cream.  Spread half of mixture over bottom of dish, top with spinach and cheese.  Cover with remaining chicken mixture.  Stir together crushed crackers, melted butter, and garlic powder.  Sprinkle over casserole.  Bake 30 minutes or until hot and bubbly.  Serve over rice. 


Everyone liked this pretty well.  I think next time I would probably double the spinach amount because you could hardly taste it.