Creamy Chicken and Spinach Casserole Recipe

This casserole has been my go-to comfort dish for those busy weeknights when I want something hearty but fuss-free. The creamy chicken and spinach casserole combines tender chicken pieces with fresh spinach in a luscious sauce that’s soaked into every bite. I started making this recipe years ago when I needed dinners that would satisfy without spending hours in the kitchen. What makes this recipe stand out is its simplicity—yet the flavors feel rich and homemade.

You’ll find that the spinach adds a vibrant color and subtle earthiness that balances the creamy sauce. The casserole bakes up with a perfectly golden top and a melty, cheesy finish I can’t get enough of. Whether you’re cooking for your family or friends, this creamy chicken and spinach casserole hits all the marks. I’ll walk you through everything, so you get it just right every time.

Ingredients List

Here’s what you’ll need for the creamy chicken and spinach casserole. I always recommend preparing everything before you start cooking to make the process flow smoothly.

• 3 cups cooked chicken, shredded or diced (use rotisserie or leftover chicken for shortcut)
• 4 cups fresh spinach, roughly chopped (you can use baby spinach; just make sure it’s well washed)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sour cream (full-fat gives best creaminess)
• 1 cup cream cheese, softened (cut into chunks for easier melting)
• 1 cup shredded mozzarella cheese (plus extra for topping, about ½ cup)
• ½ cup grated Parmesan cheese
• 1 cup milk (whole or 2% works best)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)

Everything is measured clearly so you don’t have to guess. The cream cheese should be at room temperature for smooth melting, and the chicken can be freshly cooked or pre-cooked.

Creamy Chicken and Spinach Casserole Recipe

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Try this Creamy Chicken and Spinach Casserole Recipe for a comforting meal packed with rich flavors that satisfy your hunger and delight your taste buds

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dinner
• Cuisine: American

Ingredients

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• 3 cups cooked chicken, shredded or diced
• 4 cups fresh spinach, roughly chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sour cream (full-fat)
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup extra shredded mozzarella cheese for topping
• ½ cup grated Parmesan cheese
• 1 cup milk (whole or 2%)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt to taste
• Pepper to taste
• 1 teaspoon dried Italian herbs

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Instructions

• Preheat the oven to 375°F (190°C).
• In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Stir in the garlic and cook another 30 seconds until fragrant.
• Sprinkle the flour over the onion and garlic. Stir constantly for 1-2 minutes to make a roux.
• Slowly pour in the milk while stirring to avoid lumps. Bring to a gentle simmer, stirring frequently, until it thickens, around 3-4 minutes.
• Lower heat and add the cream cheese, sour cream, mozzarella, and Parmesan cheese. Stir until melted and smooth. Add Italian herbs, salt, and pepper. Taste and adjust seasoning.
• Fold in the cooked chicken and chopped spinach.
• Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the extra shredded mozzarella evenly on top.
• Bake uncovered for 20-25 minutes, or until the top is golden and bubbling. Let rest for 5 minutes before serving.

Notes

This casserole combines tender chicken pieces with fresh spinach in a luscious creamy sauce. It’s a hearty, fuss-free comfort dish with a perfectly golden top and melty cheesy finish, perfect for busy weeknights or family meals.

How to Prepare Instructions

Making this creamy chicken and spinach casserole is straightforward. Take your time with each step for the best results.

• Preheat the oven: Set your oven to 375°F (190°C) so it’s ready when your casserole is assembled.
• Sauté the aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Stir in the garlic and cook another 30 seconds until fragrant.
• Add the flour: Sprinkle the flour over the onion and garlic. Stir constantly for 1-2 minutes to make a roux. This thickens the sauce.
• Make the sauce: Slowly pour in the milk while stirring to avoid lumps. Bring to a gentle simmer, stirring frequently, until it thickens, around 3-4 minutes.
• Mix in cheeses and herbs: Lower heat and add the cream cheese, sour cream, mozzarella, and Parmesan cheese. Stir until melted and smooth. Add Italian herbs, salt, and pepper. Taste and adjust seasoning to your liking.
• Stir in chicken and spinach: Fold in the cooked chicken and chopped spinach. The spinach will wilt quickly in the warm sauce.
• Assemble the casserole: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the extra shredded mozzarella evenly on top for a bubbly, golden finish.
• Bake: Place the casserole in the oven and bake uncovered for 20-25 minutes, or until the top is golden and bubbling. Let it rest for 5 minutes before serving to set.

The key is not to rush any step. Making the roux and thickening the sauce properly makes all the difference. When you stir in the spinach last, it keeps that fresh green color and prevents it from getting soggy. If you want to double-check, peek at the casserole around 20 minutes to make sure it’s not browning too quickly.

Why You’ll Love This Creamy Chicken and Spinach Casserole Recipe

• One-dish comfort: All your protein, veggies, and creamy sauce in one pan—easy cleanup.
• Simple ingredients: Mostly pantry staples mixed with fresh spinach and chicken.
• Quick to prepare: From prep to oven in under 30 minutes.
• Family-friendly: Mild flavors everyone can enjoy; great for leftovers too.
• Customizable: Swap spinach with kale or add mushrooms for variety.
• Freezes well: Make ahead and freeze portions for busy nights.

Trust me, this casserole feels like a treat but doesn’t take over your day. It’s the perfect balance of creamy and fresh with satisfying bites of chicken in every spoonful.

Ingredient Notes and Substitutions

It’s helpful to know which ingredients you can swap without losing the magic.

• Chicken: Use leftover roast chicken for a shortcut. Rotisserie chicken works great too. If you only have raw chicken, cook and dice it before starting.
• Spinach: Baby spinach or regular spinach both work. Frozen spinach is fine but thaw and squeeze out excess water before mixing.
• Cheese: Mozzarella melts beautifully, but you can also add cheddar for extra sharpness. Parmesan adds saltiness and depth—don’t skip it.
• Sour Cream and Cream Cheese: These give the sauce its creamy texture. Greek yogurt can replace sour cream but expect slight tanginess.
• Milk: Whole or 2% milk keep the sauce rich. Avoid skim milk as it thins the texture.

Feel free to customize by adding herbs like rosemary or swapping Italian seasoning for Cajun spices if you want a bit of a kick.

FAQs

Can I use frozen spinach in the creamy chicken and spinach casserole?

Yes, frozen spinach works if you thaw it completely and squeeze out as much liquid as possible. This prevents the casserole from becoming watery. Fresh spinach is best for color and texture, but frozen is a handy option.

Is it possible to make this dish ahead of time?

You can prepare the casserole up to the assembly step, then cover and refrigerate for up to 24 hours. When ready, bake it as described, adding a few extra minutes if it’s cold from the fridge.

What can I serve with creamy chicken and spinach casserole?

This casserole stands strong alone but pairs well with a simple side salad or steamed vegetables. Crusty bread also makes a nice accompaniment to scoop up any extra sauce.

Can I make this casserole dairy-free?

For a dairy-free version, use dairy-free cream cheese and sour cream substitutes, and a non-dairy milk like almond or oat milk. Choose a dairy-free cheese alternative that melts well. Keep in mind the texture and flavor might differ slightly.

Storage and Reheating Instructions

Leftovers keep well in an airtight container in the fridge for 3-4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until bubbly. You can also microwave individual portions but add a splash of milk to refresh the sauce and avoid dryness.

If you want to freeze leftovers, cool the casserole fully, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating using the oven method for best texture.

Nutritional Disclaimer

Nutrition varies based on the specific ingredients and brands you use, so the values here are estimates only. This recipe contains chicken, dairy, and a moderate amount of fat from cheeses and butter. Adjust portions and ingredient choices based on your dietary needs.