Description
This Creamy Chicken and Spinach Casserole is a comforting and hearty dish perfect for family dinners. Combining tender shredded chicken, fresh spinach, and a rich blend of creamy cheese and sauce, then baked to bubbly perfection, this casserole is both flavorful and easy to prepare.
Ingredients
Scale
Chicken and Veggies
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken (rotisserie or poached)
- 4 cups fresh baby spinach
Sauce and Cheese
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Other
- 2 cups cooked pasta (penne or fusilli)
- 1/2 cup breadcrumbs (optional for topping)
- 1 tablespoon butter (optional, melted, for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Cook Chicken and Spinach: Stir in the shredded chicken and fresh spinach; cook until the spinach has wilted, approximately 2–3 minutes. Remove the skillet from heat.
- Prepare Sauce Mixture: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, Dijon mustard, dried thyme, salt, and black pepper. Stir until smooth and well blended.
- Add Cheeses and Pasta: Mix in 1 cup of the shredded mozzarella and the Parmesan cheese to the sauce mixture. Then fold in the cooked pasta and the chicken-spinach mixture, stirring until everything is combined evenly.
- Transfer to Casserole Dish: Grease a 9×13-inch casserole dish and pour the mixture into it, spreading evenly. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
- Add Topping (Optional): If using, mix the breadcrumbs with melted butter and sprinkle this over the cheese layer to create a crunchy topping.
- Bake: Place the casserole in the oven and bake for 25–30 minutes, or until the casserole is bubbly and the top is golden brown.
- Rest and Serve: Remove from the oven and allow the casserole to rest for 5 minutes before serving. This helps the flavors settle and makes it easier to serve.
Notes
- For a lighter alternative, substitute Greek yogurt for sour cream.
- Add red pepper flakes for a spicy kick.
- Use kale instead of spinach if preferred.
- This casserole freezes well—assemble and freeze before baking for an easy make-ahead meal.
