Creamy Chicken Spinach Casserole (Printable)
Tender chicken and spinach baked in a rich, cheesy cream sauce for a comforting weeknight meal.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), diced
→ Vegetables
02 - 4 cups fresh baby spinach, roughly chopped
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup heavy whipping cream
06 - 1 cup shredded mozzarella cheese
07 - ½ cup grated Parmesan cheese
08 - 2 tablespoons cream cheese, softened
09 - 2 tablespoons unsalted butter
→ Seasonings
10 - 1 teaspoon dried Italian herb blend
11 - ½ teaspoon kosher salt, or to taste
12 - ¼ teaspoon freshly ground black pepper
13 - ¼ teaspoon ground nutmeg (optional)
→ Pantry Staples
14 - ½ cup low-sodium chicken broth
15 - ½ cup breadcrumbs (use gluten-free if needed)
16 - Olive oil, for greasing the baking dish
# How To Make:
01 - Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish with olive oil or butter.
02 - In a large skillet over medium heat, melt butter. Add diced chicken, season with salt and pepper, and cook until lightly browned on the outside but not fully cooked through, about 5 to 6 minutes. Remove chicken from the pan and set aside.
03 - In the same skillet, add additional butter if needed. Sauté the diced onion for 3 minutes until softened, then add minced garlic and cook for 1 more minute. Add the chopped spinach and cook until wilted, about 2 to 3 minutes.
04 - Pour in the chicken broth, heavy cream, and cream cheese. Simmer gently, stirring constantly, until the mixture is smooth and slightly thickened. Stir in the Italian herbs and nutmeg, if using.
05 - Return the seared chicken to the skillet. Add half of the mozzarella and half of the Parmesan, stirring until evenly combined. Remove the skillet from heat.
06 - Transfer the entire mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining mozzarella and Parmesan over the top, then finish with an even layer of breadcrumbs.
07 - Bake uncovered for 20 to 25 minutes until the top is golden brown and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
# Expert Hints:
01 -
- Everything cooks in one skillet before it goes into the oven, so cleanup is almost embarrassingly easy.
- The cream sauce is rich enough to feel like a treat but the spinach keeps it from feeling heavy.
- It reheats beautifully the next day, maybe even better, which is rare for a chicken casserole.
02 -
- Do not fully cook the chicken in the skillet because it will finish cooking in the oven and turn out much more tender that way.
- Let the casserole rest for five minutes after baking so the sauce has time to thicken up before serving.
03 -
- Grate your own cheeses instead of buying pre shredded because the anti caking coating on bagged cheese makes the sauce grainy instead of smooth.
- A tiny pinch of nutmeg in cream sauces is an old restaurant trick that makes everything taste like it was made by someone who really knows what they are doing.