Creamy Chicken Spinach Casserole (Printable View)
Tender chicken and spinach in a creamy cheese sauce, baked golden and bubbly for a comforting weeknight meal.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), diced
→ Vegetables
02 - 4 cups fresh spinach, roughly chopped
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - ½ cup grated Parmesan cheese
08 - 2 tablespoons cream cheese, softened
09 - 2 tablespoons butter
→ Seasonings
10 - 1 teaspoon dried Italian herbs
11 - ½ teaspoon salt, or to taste
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon ground nutmeg (optional)
→ Other
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 Steps:
01 - Preheat your oven to 375°F. Lightly grease a 9x9-inch baking dish with olive oil or butter.
02 - In a large skillet over medium heat, melt the butter. Add the diced chicken and season with salt and pepper. Cook until just browned on the outside but not fully cooked through, about 5 to 6 minutes. Remove the chicken from the pan and set aside.
03 - In the same skillet, add a bit more butter if needed. Sauté the onion for 3 minutes until softened, then add the garlic and cook for 1 additional minute. Add the spinach and cook until wilted, about 2 to 3 minutes.
04 - Stir in the chicken broth, heavy cream, and cream cheese. Simmer, stirring constantly, until the mixture is smooth and slightly thickened. Mix in the Italian herbs and nutmeg, if using.
05 - Return the cooked chicken to the pan. Add half of the mozzarella and all of the Parmesan cheese, stirring until everything is well combined. Remove from heat.
06 - Transfer the mixture to the prepared baking dish. Top evenly with the remaining mozzarella and sprinkle with breadcrumbs.
07 - Bake uncovered for 20 to 25 minutes until bubbly and golden brown on top. Let stand for 5 minutes before serving.
# Expert Advice:
01 -
- It reheats beautifully the next day, which means lunch is suddenly something you actually look forward to.
- The creamy sauce tastes like it took hours but the whole thing comes together in under an hour with one skillet and one baking dish.
02 -
- Do not overcook the chicken during the browning step because it finishes cooking in the oven and you will end up with dry rubbery pieces if you cook it fully at the start.
- Squeezing the excess moisture out of the spinach after it wilts prevents the casserole from turning into a soupy mess at the bottom of the dish.
03 -
- Toss the breadcrumbs with a tiny drizzle of melted butter before sprinkling them on top for a crust that browns evenly and shatters beautifully under your fork.
- A pinch of nutmeg in the sauce is the secret that makes people ask what makes this taste so different from other chicken casseroles.