Chicken and Spinach Casserole
Chicken and Spinach Casserole is a cozy, heartwarming dish that combines tender chicken pieces with fresh spinach and a creamy, cheesy sauce. It’s the kind of meal that feels like…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Chicken and Spinach Casserole is a cozy, heartwarming dish that combines tender chicken pieces with fresh spinach and a creamy, cheesy sauce. It’s the kind of meal that feels like a warm hug on a plate, with just the right balance of flavors and textures. The gentle spinach brings a pop of green and a bit of earthiness, while the melted cheese adds a gooey, comforting touch.
I love making this casserole when I want something easy but satisfying. It’s one of those dishes where you can throw everything into a baking dish, pop it in the oven, and then relax while it bubbles away. I sometimes toss in a few herbs or a sprinkle of breadcrumbs on top for a bit of crunch, and it always feels like a little extra treat. Plus, it’s a great way to sneak some greens into dinner without any fuss.
We often serve this casserole with a simple side salad or some crusty bread to soak up the creamy sauce. It’s perfect for a family dinner or when friends come over because it’s filling and feels like a special home-cooked meal. I especially enjoy leftovers for lunch the next day, reheated and just as comforting as fresh out of the oven.
Key Ingredients & Substitutions
Chicken breast: Using cooked chicken breast gives the casserole a mild flavor and lean protein. Leftover or rotisserie chicken works great here to save time.
Spinach: Fresh spinach adds a nice green color and mild earthiness. You can substitute with frozen spinach—just thaw and squeeze out excess water before using.
Cheeses: Mozzarella and cheddar bring gooey texture and a mild sharp taste. Ricotta or cottage cheese adds creaminess—ricotta for smoother texture, cottage for a bit more bite. Parmesan adds a nutty touch; if you don’t have it, Pecorino Romano works well.
Milk and cream: These make the sauce rich and smooth. Half-and-half is a good lighter option for heavy cream or a mix of milk and cream. For dairy-free, try plant-based milk with a bit of vegan butter.
Seasonings: Garlic, onion, and thyme or Italian seasoning make the dish flavorful. Feel free to add a pinch of nutmeg in the sauce for extra warmth.
How Do You Make the Cheese Sauce Smooth and Thick?
Making the cheese sauce, or béchamel, is key to a creamy casserole. Here’s a simple way:
- Melt butter in a pan over medium heat.
- Whisk in flour and cook for about a minute to avoid a raw flour taste.
- Slowly pour in milk and cream while whisking continuously to avoid lumps.
- Keep stirring until the sauce thickens, about 3–5 minutes.
- Remove from heat and stir in soft cheeses and shredded cheeses, mixing until smooth.
Tip: Warm your milk before adding to the roux to help the sauce thicken faster and avoid lumps.
Equipment You’ll Need
- Large skillet – perfect for sautéing onions, garlic, and spinach evenly without crowding.
- Medium saucepan – great for making the cheese sauce smoothly with enough space to whisk.
- Whisk – essential to mix the roux and milk without lumps in your sauce.
- Mixing bowl – handy to combine the chicken, spinach, and cheese sauce gently.
- Casserole dish (about 8×8 inches) – roomy enough for baking and browning the mixture evenly.
- Measuring cups and spoons – to get your ingredients just right for the sauce and seasoning.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or cooked sausage for a different meaty taste.
- Add sliced mushrooms while sautéing the spinach for extra texture and a mild earthy flavor.
- Mix in sun-dried tomatoes for a bit of tangy sweetness that pairs well with the creamy cheese sauce.
- Use pepper jack cheese instead of mozzarella for a subtle spicy kick.
How to Make Chicken and Spinach Casserole
Ingredients You’ll Need:
- 2 cups cooked chicken breast, diced
- 4 cups fresh spinach, washed and chopped
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup ricotta cheese or cottage cheese
- 1 cup heavy cream or half-and-half
- 1 cup milk
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil or butter
- 1/4 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and around 25 to 30 minutes to bake, so plan for about 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Veggies:
Start by heating olive oil or butter in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking for about 3-4 minutes until soft and fragrant. Next, add the chopped spinach, cooking until it wilts nicely. Season lightly with salt and pepper, then remove from heat.
2. Make the Cheese Sauce:
In a separate saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for about 1 minute to create a roux. Slowly whisk in the milk and heavy cream, stirring continuously until the sauce thickens, which should take about 3-5 minutes. Remove from heat and whisk in the ricotta or cottage cheese, mozzarella, cheddar, Parmesan cheese, thyme or Italian seasoning, and salt and pepper to your taste. Stir until everything is blended smoothly.
3. Combine and Bake:
In a large bowl, gently mix together the diced cooked chicken, sautéed spinach mixture, and your creamy cheese sauce. Transfer this mix evenly into a greased casserole dish. Bake uncovered in a preheated oven at 375°F (190°C) for 25-30 minutes, until the top is golden and bubbly. Once done, sprinkle freshly chopped parsley on top as a fresh garnish before serving.
Enjoy your warm, cheesy Chicken and Spinach Casserole made right at home!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach completely and squeeze out as much water as possible before adding it to the skillet. This prevents the casserole from becoming watery.
Can I Substitute Other Cheeses?
Absolutely. You can swap mozzarella for provolone or Monterey Jack, and cheddar for gouda or fontina. Keep the cheese amounts similar to maintain the creamy texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Prepare This Casserole Ahead of Time?
Yes, you can assemble the casserole a day before baking. Cover it tightly and keep it refrigerated. Bake it straight from the fridge, adding a few extra minutes to the baking time.