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Delicious Spinach Chicken Casserole with creamy cheese and fresh spinach baked together.

Spinach Chicken Casserole

A creamy, comforting casserole that's easy to make and packed with spinach and chicken, perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts (cut into bite-size pieces) or 4 cups cooked shredded rotisserie chicken
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 6 cups fresh baby spinach, roughly chopped (about 5 ounces)
  • 8 ounces cream cheese, softened
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup milk or half-and-half
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional but tasty)
  • 1/4 teaspoon crushed red pepper flakes (optional, for warmth)
  • 1 tablespoon lemon juice
  • 1/2 cup panko breadcrumbs mixed with 1 tablespoon olive oil (optional crunchy topping)
Optional Add-ins
  • 1/2 cup chopped sun-dried tomatoes (optional)
  • 1 cup sautéed mushrooms (optional)
  • 1/2 cup crispy bacon bits (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Season and sear the chicken by patting it dry, seasoning with salt and pepper, and searing in a skillet with olive oil over medium-high heat until opaque, about 3-4 minutes. Remove to a plate.
  3. In the same skillet, lower heat to medium and add chopped onion. Sauté until tender and lightly golden, about 4-5 minutes, then stir in minced garlic for 30 seconds until fragrant.
  4. Add spinach to the skillet in batches, stirring until wilted. Turn off the heat.
  5. In a large bowl, whisk together softened cream cheese, sour cream or yogurt, and milk until smooth. Mix in mozzarella, Parmesan, lemon juice, smoked paprika, and red pepper flakes. Season with salt and pepper to taste.
  6. Gently fold in the seared chicken and spinach-onion mixture until evenly coated.
  7. Spread the mixture evenly into the greased baking dish and sprinkle with oiled panko if using.
Baking
  1. Bake for 20-25 minutes until bubbly around the edges. The center should reach 165°F (74°C) for safety. Broil for 1-2 minutes if more color is desired, watching closely.
  2. Let the casserole rest for 5-10 minutes to allow sauce to set before slicing and serving.

Notes

Make the casserole ahead of time and refrigerate for up to 24 hours before baking. For freezing, assemble without breadcrumbs, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge before baking. Leftovers keep well in the fridge for 3-4 days.