Description
A comforting creamy chicken and spinach casserole that’s perfect for gatherings and potlucks.
Ingredients
- 3 cups cooked, shredded chicken (boneless, skinless)
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1/2 cup sour cream or plain yogurt
- 2 cups fresh spinach (or 10 oz frozen, thawed and drained)
- 1 1/2 cups shredded mozzarella or cheddar
- 1/2 cup grated Parmesan
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp nutmeg (optional)
- Salt and pepper, to taste
- 1 cup breadcrumbs or panko for topping
- Fresh herbs (parsley or thyme) for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil or butter in a skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle the flour over the onions and stir for a minute. Slowly whisk in chicken broth, scraping any browned bits. Add heavy cream, sour cream, Dijon mustard, nutmeg, salt, and pepper. Simmer until the sauce thickens, about 3–5 minutes.
- Stir in shredded chicken and spinach until spinach wilts and everything is evenly coated. Remove from heat and fold in 1 cup of shredded cheese.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese and Parmesan evenly on top. Add breadcrumbs for a crunchy finish.
- Bake for 20–25 minutes, until the casserole is bubbling and the topping is golden. For extra color, broil 1–2 minutes more—watch carefully.
- Let rest for 5–10 minutes before serving so the casserole sets. Garnish with fresh herbs.
Notes
Use moist cooked chicken like rotisserie for best results. Don’t skip the flour step as it stabilizes the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American