Creamy Chicken and Spinach Casserole

Chicken and Spinach Casserole
Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Yield: 1 casserole
Nutrition Facts (per serving)
628 Calories
41g Fat
35g Carbs
31g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 628
% Daily Value*
Total Fat 41g 53%
Saturated Fat 22g 110%
Cholesterol 153mg 51%
Sodium 1159mg 50%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 31g
Vitamin C 2mg 11%
Calcium 412mg 32%
Iron 4mg 24%
Potassium 601mg 13%
*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 x 9 x 2-inch baking pan. 

We topped the casserole with soft breadcrumbs 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!


  • 1 (10-ounce) package frozen spinach, cooked

  • 5 tablespoons (2 1/2 ounces) unsalted butter, divided

  • 3 tablespoons all-purpose flour

  • 1 teaspoon seasoned salt

  • 1 1/2 cups milk

  • 1/2 cup freshly grated Parmesan cheese

  • 1/2 cup heavy cream, light cream, or half-and-half

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 cups diced cooked 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.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.


  • 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.