|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||62%|
|Saturated Fat 25g||124%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 5g||17%|
|Total Sugars 3g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's always great to have a delicious chicken recipe at the ready, and this spinach and chicken casserole is no exception.
This spinach chicken casserole is easy to prepare and makes a great everyday meal. It comes together on the stovetop but then the rest of the cooking takes places as it bakes in the oven. It is a great way to make use of leftover cooked rotisserie chicken, along with frozen spinach.
16 ounces frozen spinach, thawed, drained, and squeezed dry
4 slices bacon, diced
2 tablespoons unsalted butter
4 green onions, thinly sliced
1/2 teaspoon salt
1 dash garlic powder, optional
1/8 teaspoon freshly ground black pepper
1/4 teaspoon dried basil
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream, or half-and-half
2 to 2 1/2 cups diced cooked chicken
3/4 cup finely shredded Parmesan cheese
Grease a 1 1/2- to 2-quart casserole dish. Heat oven to 350 F.
Sprinkle the well-drained spinach over the bottom of the casserole; set aside.
In a large skillet, fry the diced bacon until just crisp. With a slotted spoon transfer the bacon to paper towels to drain.
Add butter to the skillet and melt over medium-low heat. Add the onions, salt, garlic powder, pepper, and basil; cook for about 1 minute. Stir in the flour until well incorporated. Add the chicken broth and cream, stirring until blended. Stir in the chicken and cook until thickened and bubbly.
Sprinkle the drained bacon over the spinach, then pour the hot chicken mixture over all.
Sprinkle with Parmesan cheese.
Bake for 20 to 30 minutes or until hot and bubbly and cheese is lightly browned.
Sometimes it can be tricky to extract the water from spinach that's been frozen. Once it's thawed, drained and squeezed dry, it can still give off a lot of water. Sometimes it's helpful to squeeze the spinach in between a couple of paper towels, which will absorb the water.
- Use turkey bacon instead of regular bacon if you like.
- Substitute equal parts whole milk and cream to lighten the dish.
- Turn this into a gluten-free meal by using a gluten-free flour blend instead of all-purpose flour.
How to Store and Freeze Chicken and Spinach Casserole
Chicken and spinach casserole can be kept in the refrigerator for 3 to 4 days in an airtight container. To reheat, place in a 350 F oven for 15 to 20 minutes until completely hot.
The casserole can be frozen for up to 3 months. Thaw in the refrigerator and then reheat completely in a 350 F oven for 15 to 20 minutes, or cook from frozen (if frozen in a freezer and oven-safe dish) at 350 F for 40 to 45 minutes or until completely hot.