Introduction

This creamy chicken and spinach casserole is a comforting and flavorful dish perfect for family dinners. Combining tender shredded chicken with a rich, cheesy sauce and nutritious spinach, it’s both satisfying and easy to prepare.

A white rectangular baking dish contains a layered casserole with a golden brown top layer of melted cheese, dotted with fresh green parsley pieces. Below the cheese, there is a creamy white sauce covering chunks of white chicken breast, interspersed with dark green spinach leaves. The casserole is thick and rich, with a slightly browned, bubbly cheese crust on top. The dish is placed on a white marbled surface with sprigs of herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 cups cooked and shredded chicken (breasts or thighs work great)
4 cups fresh spinach or 1 package frozen spinach (thawed and drained)
8 ounces cream cheese (softened)
1/2 cup sour cream
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic (minced)
1 small onion (finely chopped)
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg (optional)
Sliced mushrooms, artichoke hearts, or cooked pasta (optional additions)

Instructions

Step 1: Prepare the ingredients by cooking and shredding your chicken if it’s not pre-cooked. If using fresh spinach, sauté it lightly until wilted; if using frozen spinach, thaw and drain it well.
Step 2: In a mixing bowl, combine the softened cream cheese, sour cream, minced garlic, finely chopped onion, salt, black pepper, and a pinch of nutmeg (if using). Stir until smooth and well-blended.
Step 3: Preheat your oven to 375°F (190°C). Grease a casserole dish and layer the shredded chicken, sautéed spinach, and creamy sauce inside. Mix gently to combine all ingredients evenly.
Step 4: Sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top of the casserole. Bake uncovered for 25-30 minutes, until the top is golden and bubbling.
Step 5: Let the casserole cool slightly before serving. Enjoy it with a fresh salad, crusty bread, or rice for a complete, satisfying meal.

Tips & Variations

For extra flavor, add sliced mushrooms or artichoke hearts before baking. You can also mix in cooked pasta to make it more filling.
Use rotisserie chicken to save time and add a smoky flavor.
If you prefer a lighter version, substitute Greek yogurt for sour cream.
To avoid watery casserole, make sure to drain the spinach thoroughly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A white rectangular baking dish contains a creamy spinach and chicken casserole with three clear layers: the bottom layer is cooked spinach with a dark green, leafy texture; the middle layer shows chunky, tender white chicken pieces; the top layer is melted cheese with golden brown and slightly crispy spots, garnished with scattered fresh green herbs. The dish rests on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out any excess water to avoid a soggy casserole.

Is it possible to make this casserole ahead of time?

Absolutely. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.