Chicken and Spinach Casserole With Parmesan Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/19/21
Chicken and Spinach Casserole on Noodles

The Spruce Eats / Diana Rattray
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Yield: 1 casserole
Nutrition Facts (per serving)
640 Calories
49g Fat
16g Carbs
37g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 640
% Daily Value*
Total Fat 49g 62%
Saturated Fat 25g 124%
Cholesterol 191mg 64%
Sodium 1261mg 55%
Total Carbohydrate 16g 6%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 37g
Vitamin C 6mg 30%
Calcium 401mg 31%
Iron 4mg 24%
Potassium 724mg 15%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Serve this chicken and spinach bake over hot cooked pasta or rice, or alongside buttermilk biscuits or warm crusty rolls.

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Ingredients

Steps to Make It

  1. Grease a 1 1/2- to 2-quart casserole dish. Heat oven to 350 F.

  2. Sprinkle the well-drained spinach over the bottom of the casserole; set aside.

  3. In a large skillet, fry the diced bacon until just crisp. With a slotted spoon transfer the bacon to paper towels to drain.

  4. 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.

  5. Sprinkle the drained bacon over the spinach, then pour the hot chicken mixture over all.

  6. Sprinkle with Parmesan cheese.

  7. Bake for 20 to 30 minutes or until hot and bubbly and cheese is lightly browned.

 

Tip

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.

Variations

  • 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.