Description
A comforting, one-pan dish with tender chicken, fresh spinach, and a creamy, cheesy sauce. Baked to golden perfection, this casserole is easy to make and perfect for a cozy family meal.
Ingredients
For the Creamy Chicken and Spinach Casserole:
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
- 4 cups fresh spinach, chopped (or 1½ cups frozen spinach, thawed and drained)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup (or use homemade)
- 1 cup sour cream
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup breadcrumbs (preferably panko, for a crunchier topping)
- Optional: 1 tablespoon butter (for greasing the baking dish)
Instructions
Start by cooking the chicken. If you’re using raw chicken breasts, cook them through by either baking, grilling, or sautéing until they reach an internal temperature of 165°F (75°C). Once cooked, shred or cube the chicken into bite-sized pieces.
If you’re using rotisserie chicken, simply shred the meat and set it aside.
Next, prepare the spinach. If you’re using fresh spinach, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach and sauté it for 2-3 minutes until wilted. If you’re using frozen spinach, make sure it’s thoroughly thawed and drained of excess moisture before adding it to the skillet.
In the same skillet, add a little more olive oil or butter and sauté the diced onion for about 5 minutes, until it becomes translucent and soft. Add the minced garlic and cook for another 1 minute, just until fragrant.
This step builds a flavorful base for your casserole, allowing the aromatics to release their natural flavors into the dish.
In a separate bowl, combine the cream of chicken soup, sour cream, grated Parmesan cheese, dried basil, dried thyme, salt, and pepper. Mix well until the sauce is smooth and evenly blended. This sauce will provide the creamy base for your casserole.
In a large mixing bowl, combine the cooked chicken, sautéed spinach, and onion-garlic mixture. Stir in the creamy sauce, making sure everything is well coated. If the mixture feels too thick, add a splash of chicken broth or milk to thin it out slightly.
Transfer the mixture to your greased 9×13-inch baking dish. Spread it out evenly, pressing down gently with the back of a spoon.
Once the chicken and spinach mixture is spread out in the baking dish, top it with the shredded mozzarella cheese. This will melt into the casserole, adding a deliciously gooey texture.
Next, sprinkle the breadcrumbs evenly over the top. If you like a richer topping, you can toss the breadcrumbs with a tablespoon of melted butter before sprinkling them on top of the casserole. This will create a golden, crispy layer as it bakes.
Preheat your oven to 350°F (175°C) while you prepare the casserole. Bake the casserole for 30-40 minutes, or until the top is golden brown and the cheese is bubbling. You’ll know it’s ready when the sauce is hot and bubbly around the edges, and the breadcrumb topping is crispy.
After baking, allow the casserole to cool for 5 minutes before serving. This gives the sauce a chance to set, making it easier to scoop and serve. Garnish with fresh herbs like parsley or basil for a pop of color, if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 25-30g
- Carbohydrates: 10-15g
- Protein: 35g