Creamy Chicken and Spinach Casserole Recipe
Cozy, creamy, and cheesy, this chicken and spinach casserole bakes up bubbly with a golden top. It’s a weeknight favorite with simple pantry ingredients.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil for searing
- 1.25 tsp kosher salt divided, to taste
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 0.5 tsp smoked paprika optional
- 2 tbsp unsalted butter
- 0.75 cup diced yellow onion finely chopped
- 8 oz sliced cremini mushrooms optional but recommended
- 1 tbsp minced garlic
- 1 tbsp all-purpose flour for thickening
- 1 cup low-sodium chicken broth
- 4 oz cream cheese, softened cut into cubes
- 1 cup heavy cream
- 4 cup fresh baby spinach loosely packed
- 0.25 tsp crushed red pepper flakes optional
- 0.25 cup grated Parmesan cheese plus more to taste
- 1.5 cup shredded mozzarella cheese for topping
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat oven to 375°F and lightly grease a 9x13-inch baking dish.
- Season chicken with 1 tsp salt, pepper, Italian seasoning, and smoked paprika.
- Warm olive oil in a large skillet over medium-high heat. Sear chicken until lightly browned, 4 to 5 minutes. Transfer to a plate.
- Melt butter in the same skillet. Cook onion and mushrooms until tender and lightly golden, 4 to 5 minutes.
- Stir in garlic and flour. Cook, stirring, for 30 seconds to remove raw flour taste.
- Whisk in chicken broth. Simmer until slightly thickened, 2 to 3 minutes.
- Reduce heat to low. Add cream cheese and heavy cream, stirring until smooth and creamy.
- Fold in spinach until wilted. Season sauce with remaining salt and red pepper flakes to taste.
- Return chicken with any juices to the skillet. Stir to coat evenly in the sauce.
- Spread mixture in the prepared baking dish. Sprinkle Parmesan and top with mozzarella.
- Bake until bubbly and chicken is cooked through, 18 to 22 minutes. Broil 1 to 2 minutes for extra browning if desired.
- Rest 5 minutes. Finish with parsley and serve warm.
Notes
Variation: Swap mozzarella for provolone or fontina, or add crisp bacon bits on top. For a shortcut, use shredded rotisserie chicken and bake 12–15 minutes, just until hot and melty.
Serving tip: Spoon over buttered egg noodles or serve with crusty bread to catch the sauce. Leftovers keep 3–4 days in the fridge; reheat gently at 300°F, covered.
This recipe is an original creation inspired by classic Creamy Chicken and Spinach Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.