Creamy Chicken and Spinach Casserole Recipe

Chicken and Spinach Casserole
Diana Rattray
Ratings (26)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
852 Calories
54g Fat
44g Carbs
48g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 852
% Daily Value*
Total Fat 54g 69%
Saturated Fat 25g 127%
Cholesterol 194mg 65%
Sodium 1604mg 70%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 17%
Protein 48g
Calcium 439mg 34%
*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.)

This simple casserole is a quick preparation, and it makes a fabulous family dinner. Serve it with a salad or sliced tomatoes, or add rice or pasta to your menu. If you're cooking for a larger group, double the recipe and bake it in a 13-by-9-by-2-inch baking pan. 

We topped the casserole with soft bread crumbs we pulsed in the food processor, but it could be topped with fine dry breadcrumbs or panko crumbs tossed with melted butter. 

To make it ahead, layer the spinach and chicken with sauce and then cover the dish and refrigerate for up to 24 hours. When you're ready to bake it, preheat the oven, top with the buttered breadcrumbs, and bake!

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, cooked
  • 5 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 1/2 cups milk
  • 1/2 cup fresh grated Parmesan cheese
  • 1/2 cup heavy cream, light cream, or half-and-half
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked diced chicken
  • 1 cup fine soft breadcrumbs

Steps to Make It

  1. Heat the oven to 350 F. Lightly butter a 2-quart baking dish. 

  2. Drain the cooked spinach in a colander, squeezing or pressing to get as much of the water out as possible. Spread the spinach in the bottom of the prepared baking dish.

  3. In a medium saucepan over medium-low heat, melt 3 tablespoons of butter. Add the flour and seasoned salt to the butter and cook, stirring, for 2 minutes. Gradually add the milk and cook, stirring constantly, until thickened. Stir in the Parmesan cheese and cream. Cook, stirring until the cheese has melted. Taste and add salt and pepper, as needed. Add the chicken to the sauce and stir to blend.

  4. Pour the chicken and sauce mixture over the spinach layer in the baking dish.

  5. Melt the remaining 2 tablespoons of butter in the microwave or in a saucepan on the stovetop. Toss the butter with the soft breadcrumbs. Spread the crumbs over the casserole.

  6. Bake the casserole for 20 to 25 minutes, or until the topping is nicely browned. To brown the topping a little more, turn the broiler on and broil for a minute or two before you take it out of the oven.

Tip

  • Substitute 12 to 14 ounces of packaged cooked chicken breast strips for the cooked chicken (thawed if frozen). Dice the chicken and proceed with the recipe.

Recipe Variations

  • Saute 4 to 6 ounces of sliced mushrooms in a little butter and add them to the sauce with the chicken.
  • Replace the chicken with diced turkey for a turkey and spinach casserole.
  • Add a few tablespoons of drained chopped pimiento along with the chicken for extra color and flavor.


You Might Also Like