Creamy Chicken and Spinach Casserole Recipe
Looking for a dish the whole family will adore? Creamy Chicken and Spinach Casserole is a cozy classic that’s perfect for busy weeknights, comfy Sunday suppers, and potlucks alike. This recipe brings together tender chicken, wilted spinach, hearty pasta, and a luxuriously creamy sauce, all nestled under a golden, cheesy topping. Every spoonful serves up big comfort and rich flavors, with just enough green to keep things feeling fresh. Whether you’re a casserole enthusiast or just need to use up some fridge staples, this is one of those recipes you’ll turn to again and again.
Ingredients You’ll Need
The best thing about Creamy Chicken and Spinach Casserole is how it transforms simple, everyday ingredients into something irresistible. Each item has a role: tender chicken for savory bites, spinach for color and nutrients, and three kinds of dairy for that ultimate, creamy texture. Here’s what you’ll need—and why it matters.
- Olive oil: Adds richness and helps sauté the onion and garlic for a flavor-packed base.
- Boneless, skinless chicken breasts or thighs (cooked and shredded): Opt for thighs for more juiciness, but breasts work beautifully too—use rotisserie chicken for a shortcut!
- Onion (diced): Gives a gentle sweetness and depth to the casserole foundation.
- Garlic (minced): Lends irresistible aroma and sharp flavor that balances the creaminess.
- Fresh spinach (roughly chopped): Keeps the casserole lively and adds a pop of color and nutrients.
- Cream of chicken soup: The base of that dreamy, creamy sauce—delivers instant comfort and savoriness.
- Sour cream: Adds tangy richness and helps the sauce stay extra smooth.
- Milk: Lightens up the sauce and helps all the ingredients meld together.
- Salt: Brings out all the other flavors—don’t skip it!
- Black pepper: Provides a gentle kick and depth to every bite.
- Dried thyme: Adds subtle woodsy notes for classic casserole flavor.
- Garlic powder: Rounds out the dish with extra savory goodness.
- Cooked pasta (penne or rotini): The hearty base; use your favorite shape for texture.
- Shredded mozzarella cheese: Melts into gooey, stretchy goodness you’ll look forward to with every forkful.
- Grated Parmesan cheese: Adds a nutty, salty finish on top.
- Panko breadcrumbs: Give a tempting, crunchy topping.
- Melted butter: Holds the panko together and toasts up golden in the oven.
How to Make Creamy Chicken and Spinach Casserole
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). While that’s warming up, grease a 9×13-inch baking dish with a little olive oil or nonstick spray. Giving your casserole a good foundation keeps it from sticking and makes serving much easier later on.
Step 2: Sauté Your Vegetables
Heat the olive oil in a large skillet over medium heat. Toss in the diced onion and let it cook until soft and fragrant, about 3 to 4 minutes. Stir in the minced garlic, letting it sizzle for just about a minute until the whole kitchen starts to smell incredible. Add the chopped spinach and sauté until it’s just wilted, about 2 more minutes. Don’t overcook—the spinach will finish in the oven!
Step 3: Mix the Creamy Sauce
In a large bowl, whisk together the cream of chicken soup, sour cream, milk, salt, black pepper, dried thyme, and garlic powder. This is the heart of your Creamy Chicken and Spinach Casserole, infusing the dish with luscious texture and flavor that clings to every ingredient.
Step 4: Combine Everything
Now it’s time to bring everything together! Fold the cooked chicken, sautéed veggies, and cooked pasta into the creamy sauce. Stir until everything is coated and the filling looks unified and inviting. No dry spots allowed!
Step 5: Assemble the Casserole
Scoop the creamy chicken-spinach mixture into your prepared baking dish, spreading it out evenly. Sprinkle the mozzarella and Parmesan cheese across the top for the cheesy blanket that makes every bite special.
Step 6: Make the Crunchy Topping
In a small bowl, toss the panko breadcrumbs with the melted butter until all the crumbs are coated. Sprinkle this mixture over the cheese layer. This topping bakes up irresistibly golden and crunchy—trust me, everyone’ll fight for an edge piece!
Step 7: Bake and Serve
Bake the casserole for 20 to 25 minutes, or until it’s bubbling and the topping is gloriously golden. Let it cool for a few minutes; this keeps things tidy when you scoop it onto plates. Each portion promises a perfect blend of creamy, cheesy, and toasty elements.
How to Serve Creamy Chicken and Spinach Casserole
Garnishes
Add a scatter of fresh parsley or a sprinkle of extra Parmesan just before serving to highlight the lovely green undertones and give your Creamy Chicken and Spinach Casserole a gourmet touch. A few grinds of black pepper or a dusting of paprika can also boost its curb appeal.
Side Dishes
This casserole shines next to simple sides like garlic bread, a crisp green salad, or roasted veggies. For a true comfort meal, serve it with fluffy dinner rolls—perfect for mopping up any leftover creamy sauce.
Creative Ways to Present
If you want to impress, portion the Creamy Chicken and Spinach Casserole into individual ramekins for a dinner-party-worthy presentation. Or try serving it family-style from a rustic baking dish for an inviting, shareable centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Creamy Chicken and Spinach Casserole (lucky you!), let it cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to four days. The flavors continue to mingle, making leftovers just as crave-worthy as the first night.
Freezing
This casserole freezes beautifully! Assemble the entire dish, but hold off on baking and the panko topping until you’re ready to enjoy it. Wrap tightly with foil and label with the date—it’ll keep well in the freezer for up to three months.
Reheating
To reheat, warm refrigerated portions gently in the microwave or bake in a 350°F oven until heated through. If the topping needs a refresh, pop it under the broiler for a minute or two for that signature crunch. If reheating from frozen, thaw overnight in the fridge before baking.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If you’re using frozen spinach, just thaw it completely and squeeze out as much water as possible before adding. This keeps your Creamy Chicken and Spinach Casserole from getting watery.
What kind of pasta works best?
Hearty shapes like penne, rotini, or even ziti hold up really well in this casserole, soaking up the creamy sauce without getting mushy. You can even use whole wheat or gluten-free pasta if you like.
Can I prepare this in advance?
Definitely! Assemble the casserole up to a day ahead, cover it well, and refrigerate. When you’re ready to eat, just add the breadcrumb topping and bake straight from the fridge, adding a few extra minutes if needed.
Is it possible to make this dish lighter?
You can lighten up Creamy Chicken and Spinach Casserole by using light sour cream, reduced-fat cheese, and a low-sodium, low-fat condensed soup. Swap in whole grain pasta for an extra nutritional boost!
What can I substitute for cream of chicken soup?
If you prefer homemade, you can whip up a quick white sauce using butter, flour, chicken broth, and a splash of milk. Season well, and you’ll have a delicious stand-in that works beautifully in this comforting recipe.
Final Thoughts
This Creamy Chicken and Spinach Casserole is one of those recipes that feels like a warm hug after a long day. If you give it a try, you’re sure to find it becomes an instant regular on your table, bringing creamy comfort and big smiles every time!
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Creamy Chicken and Spinach Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this Chicken and Spinach Casserole, a comforting and satisfying dish that’s perfect for family dinners. Packed with tender chicken, vibrant spinach, and a cheesy topping, this casserole is sure to become a favorite in your household.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups fresh spinach, roughly chopped
Sauce:
- 1 (10 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Additional:
- 2 cups cooked pasta (such as penne or rotini)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté onions and garlic: Heat olive oil in a skillet, cook onions until softened, then add garlic.
- Add spinach: Sauté spinach until wilted, then remove from heat.
- Prepare sauce: In a bowl, mix soup, sour cream, milk, salt, pepper, thyme, and garlic powder.
- Combine ingredients: Mix chicken, vegetables, and pasta with the sauce. Transfer to baking dish.
- Add cheeses: Top with mozzarella and Parmesan.
- Prepare topping: Mix panko with melted butter, sprinkle over the casserole.
- Bake: Bake for 20–25 minutes until bubbly and golden brown.
- Serve: Allow to cool slightly before serving.
Notes
- You can use rotisserie chicken for convenience.
- Add cooked mushrooms or steamed broccoli for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 85 mg
