Description
Creamy and comforting chicken and spinach casserole with a cheesy topping. Perfect for a weeknight dinner!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 10 oz frozen spinach, thawed and squeezed dry
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup chicken broth
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
- Prepare the Chicken: In a large bowl, toss the cubed chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until cooked through and lightly browned, about 5-7 minutes. Remove from skillet and set aside.
- Make the Spinach Mixture: In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add thawed and squeezed-dry spinach. Cook for a few minutes, stirring occasionally, until heated through.
- Reduce heat to low. Add softened cream cheese, sour cream, and Parmesan cheese. Stir until well combined and smooth.
- Season with salt, pepper, and nutmeg (if using). Taste and adjust seasonings. Remove from heat and set aside.
- Prepare the Cream Sauce: In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in milk and chicken broth, stirring constantly to prevent lumps.
- Bring to a simmer, stirring occasionally, and cook until thickened slightly, about 5-7 minutes.
- Remove from heat and stir in salt, pepper, and Parmesan cheese. Taste and adjust seasonings.
- Assemble the Casserole: Preheat oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking dish.
- Spread spinach mixture evenly over the bottom of the dish.
- Arrange cooked chicken cubes over the spinach mixture.
- Pour cream sauce evenly over the chicken.
- Make the Topping and Bake: In a small bowl, combine mozzarella cheese and panko breadcrumbs.
- Drizzle melted butter over the cheese and breadcrumb mixture and toss to combine.
- Sprinkle the cheese and breadcrumb mixture evenly over the cream sauce.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly and the casserole is heated through.
- Let cool for a few minutes before serving.
Notes
- Don’t skip squeezing the spinach! This is super important to prevent a watery casserole.
- Use softened cream cheese. This will make it much easier to incorporate into the spinach mixture.
- Adjust seasonings to your taste. Feel free to add more or less salt, pepper, or other spices to suit your preferences.
- For a richer flavor, use heavy cream instead of milk in the sauce.
- Add other vegetables. Sautéed mushrooms, bell peppers, or broccoli would be delicious additions to this casserole.
- Make it ahead of time. You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
- Freezing Instructions: Assemble the casserole in a freezer-safe dish. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 10-15 minutes to the baking time.
- Add Bacon: Cooked and crumbled bacon adds a smoky flavor to the casserole. Sprinkle it over the chicken before adding the sauce.
- Use Different Cheese: Try using Gruyere, Swiss, or cheddar cheese in place of or in addition to the mozzarella and Parmesan.
- Make it Gluten-Free: Use gluten-free flour in the sauce and gluten-free breadcrumbs for the topping.
- Spicy Kick: Add a pinch of red pepper flakes to the spinach mixture or sauce for a little heat.
- Use Rotisserie Chicken: For a quicker meal, use shredded rotisserie chicken instead of cooking the chicken breasts.
- Prep Time: 25 minutes
- Cook Time: 25 minutes