Creamy Chicken Spinach Casserole (Printable)
Tender chicken and fresh spinach baked in a rich, cheesy cream sauce for a comforting weeknight meal.
# What You'll Need:
→ Protein
01 - 2 large boneless skinless chicken breasts, cooked and cubed (about 1.1 lb)
→ Vegetables
02 - 7 oz fresh spinach, roughly chopped
03 - 1 small yellow onion, finely diced
04 - 2 garlic cloves, minced
→ Dairy and Sauce
05 - 1 cup heavy cream or half-and-half
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons cream cheese
09 - 1 tablespoon unsalted butter
10 - 1 tablespoon olive oil
→ Seasonings and Topping
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon kosher salt, or to taste
14 - 1/2 cup gluten-free or regular breadcrumbs (optional, for topping)
# How to Prepare:
01 - Preheat the oven to 375°F. Lightly grease a medium baking dish with butter or cooking spray and set aside.
02 - In a large skillet, heat olive oil and butter over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the chopped spinach to the skillet and cook, tossing gently, for 2 to 3 minutes until completely wilted.
04 - Reduce heat to low. Pour in the heavy cream and add the cream cheese, dried thyme, salt, and black pepper. Stir continuously for about 3 minutes until the sauce is smooth and slightly thickened.
05 - Remove the skillet from heat. Fold in the cooked cubed chicken, half of the mozzarella, and half of the Parmesan. Stir until evenly combined.
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, followed by the breadcrumbs if using.
07 - Bake uncovered for 20 to 25 minutes, or until the cheese is melted, golden brown, and bubbling at the edges.
08 - Remove from the oven and let the casserole rest for 5 minutes to set before serving hot.
# Expert Advice:
01 -
- The cheese sauce comes together in one skillet and tastes like you spent three times as long on it.
- It reheats beautifully the next day, if you even have leftovers.
02 -
- Do not skip the resting time because the casserole will be soupy if you cut into it immediately.
- A pinch of nutmeg in the sauce is a game changer I discovered by accident one night and now I never leave it out.
03 -
- Cube the chicken while it is slightly warm because cold chicken fights back and you will end up with uneven chunks.
- Spray the top lightly with olive oil before baking to guarantee that breadcrumb layer turns crispy instead of dry.