Description

This Creamy Chicken and Spinach Casserole features tender chunks of chicken, sautéed spinach, and pasta (or rice) in a smooth, cheesy cream sauce—all baked together with a golden topping. It’s the perfect blend of cozy and wholesome, ideal for weeknight dinners or meal prep.

Ingredients

Scale

2 cups cooked chicken (shredded or cubed)
8 oz cooked pasta (penne, rotini, or egg noodles) or 2 cups cooked rice
2 tablespoons butter or olive oil
3 cloves garlic, minced
1 small yellow onion, diced
5 oz fresh spinach (or 1 cup thawed frozen spinach, squeezed dry)
1 teaspoon Italian seasoning
Salt and pepper, to taste

For the Cream Sauce

2 tablespoons flour
1½ cups milk
½ cup chicken broth
½ cup cream or half-and-half
1½ cups shredded mozzarella or cheddar cheese
¼ cup grated Parmesan

For the Topping

½ cup breadcrumbs or crushed crackers
1 tablespoon melted butter
Optional: extra cheese for the top

Instructions

1. Preheat Oven

Preheat to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

2. Sauté Aromatics and Spinach

In a large skillet, melt butter and sauté onion for 2–3 minutes.
Add garlic and spinach; cook until wilted. Season with salt, pepper, and Italian seasoning.

3. Make the Cream Sauce

Sprinkle flour over the vegetables and stir to coat.
Gradually whisk in milk, broth, and cream.
Cook for 3–4 minutes, stirring until thickened.
Stir in cheeses until smooth and melty.

4. Combine Everything

In a large bowl, mix cooked pasta or rice, chicken, and the sauce mixture.
Transfer to the baking dish.

5. Add Topping & Bake

Mix breadcrumbs with melted butter. Sprinkle over casserole.
Add extra cheese on top if desired.
Bake uncovered for 25–30 minutes, or until hot and golden.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American

Nutrition

Calories: 410 kcal
Sugar: 4 g
Sodium: 95 mg
Fat: 22 g
Saturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 480 mg