Why You Will Love This Recipe
This Creamy Chicken and Spinach Casserole is the ultimate comfort food that’s cozy enough for family dinners but fancy enough to serve guests. Imagine tender chicken and fresh spinach swimming in a rich, cheesy sauce, topped with a golden breadcrumb crunch. It’s easy to customize, comes together in under an hour, and tastes even better as leftovers (if there are any!). Plus, everything bakes in one dish, so cleanup is a breeze!
Ingredients:
- 2 cups cooked chicken breasts, shredded
- 10 oz fresh spinach
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1.5 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper, to taste
Ingredient Prep Guide
Chicken: Use rotisserie chicken for a time-saving shortcut, or poach 2 large chicken breasts in seasoned water for 20 minutes. Shred while warm.
Spinach: Wash thoroughly to remove grit, then pat dry with paper towels. Wet spinach can make the casserole watery.
Cheese: Pre-shredded works fine, but freshly grated melts smoother. Combine the cheeses in a bowl so they’re ready to layer.
Onion and Garlic: Dice the onion finely for even cooking, and mince the garlic finely to avoid harsh bites.
Equipment & Tools
- 9×13-inch casserole dish
- Large skillet
- Mixing bowls (2 medium)
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Grease the casserole dish with butter or cooking spray.
Step 2: Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 1 more minute. Add spinach in handfuls, letting it wilt slightly between additions. Season with a pinch of salt and pepper.
Step 3: In a bowl, combine heavy cream, chicken broth, paprika, half the Parmesan, and 1/4 tsp black pepper. Mix well.
Step 4: Layer the casserole: Spread shredded chicken evenly in the dish. Top with spinach mixture, then pour the cream sauce over everything. Sprinkle mozzarella and cheddar cheese on top.
Step 5: Melt butter in a small bowl and mix with breadcrumbs and remaining Parmesan. Sprinkle this over the cheese layer.
Step 6: Bake for 25–30 minutes until bubbly and golden. Let it rest for 5 minutes before serving (this helps the sauce thicken!).
Key Details
Total Time: 50 mins (Prep: 20 mins | Cook: 30 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Casserole dish, skillet, mixing bowls
Serving Suggestions
Pair this casserole with a crisp green salad or garlic bread to mop up the creamy sauce. For a colorful twist, add roasted cherry tomatoes on the side. It’s perfect for potlucks, Sunday dinners, or meal prep—just divide into individual containers!
Pro Tips
Boost Flavor: Add a dash of nutmeg to the cream sauce for warmth, or mix in 1 tbsp Dijon mustard for tanginess.
Texture Matters: If your breadcrumbs aren’t browning, broil the casserole for 1–2 minutes at the end—but watch closely to avoid burning!
Make It Ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Add 5–10 extra minutes to the bake time if starting cold.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave (covered) for 2–3 minutes or in the oven at 350°F for 10–15 minutes. For freezer storage, wrap the unbaked casserole tightly in foil and freeze for up to 2 months. Thaw overnight before baking as directed.
Troubleshooting
Watery Casserole: Too much moisture from wet spinach or undrained chicken can cause this. Squeeze cooked spinach in a clean towel to remove excess liquid before layering.
Bland Flavor: Season each layer lightly with salt and pepper. Taste the cream sauce before pouring and adjust seasoning.
Soggy Topping: If the breadcrumbs lose their crunch, bake the casserole on the oven’s middle rack to ensure even heat.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes! Thaw and squeeze 10 oz frozen spinach until very dry. Use it in place of fresh.
Is this casserole freezer-friendly?
Absolutely. Assemble it (unbaked), wrap well, and freeze for up to 2 months. Add 10–15 minutes to the bake time when cooking from frozen.
How do I reheat without drying it out?
Cover the dish with foil and bake at 325°F until warmed through. Add a splash of broth or cream if needed.
Creamy Chicken and Spinach Casserole
Ingredients
- 2 cups cooked chicken breasts shredded
- 10 oz fresh spinach
- 1 medium onion diced
- 3 cloves garlic minced
- 1.5 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease the casserole dish with butter or cooking spray.
- Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 1 more minute. Add spinach in handfuls, letting it wilt slightly between additions. Season with a pinch of salt and pepper.
- In a bowl, combine heavy cream, chicken broth, paprika, half the Parmesan, and 1/4 tsp black pepper. Mix well.
- Layer the casserole: Spread shredded chicken evenly in the dish. Top with spinach mixture, then pour the cream sauce over everything. Sprinkle mozzarella and cheddar cheese on top.
- Melt butter in a small bowl and mix with breadcrumbs and remaining Parmesan. Sprinkle this over the cheese layer.
- Bake for 25–30 minutes until bubbly and golden. Let it rest for 5 minutes before serving (this helps the sauce thicken!).
