Creamy Spinach and Chicken Casserole

I’m going to admit something, I have a soft spot for casseroles. They’re the kind of dish that feels like a hug in food form: warm, hearty, and always comforting. This Creamy Spinach and Chicken Casserole is one I come back to again and again, because it checks all the boxes: it’s simple to make, packed with protein and veggies, and tastes like something far fancier than the effort it takes.

What This Recipe Is All About

This casserole is made with tender chicken, creamy sauce, plenty of fresh (or frozen) spinach, and a cheesy topping that gets bubbly and golden in the oven. It’s the type of dish you can serve to your family on a busy weeknight but also proudly bring to a potluck or dinner party. Plus, it reheats like a dream—hello leftovers!

Why It’s Special

The beauty of this dish lies in its balance. You get protein from the chicken, greens from the spinach, and richness from the creamy sauce and cheese. It’s hearty but not heavy, flavorful but not fussy. And if you’ve got picky eaters at home, this casserole is sneaky—it gets a big helping of veggies into the mix without feeling like a “healthy” dish.

Why You’ll Love This Recipe

Here’s why I think you’ll fall in love with it:

• Comfort food at its best – cheesy, creamy, and filling.
• Easy to assemble – everything bakes together in one dish.
• Nutritious and balanced – spinach adds a veggie boost without overpowering.
• Make-ahead friendly – prep earlier in the day, bake when you’re ready.
• Family- and crowd-pleasing – it’s a dish everyone at the table will enjoy.

Tools You’ll Need

Nothing fancy—just your trusty kitchen basics:

• Large skillet – to cook chicken and sauté spinach.
• Cutting board + knife – for prepping chicken and veggies.
• Mixing bowl – to stir together creamy sauce ingredients.
• 9×13-inch casserole dish (33×23 cm) – the perfect size for baking.
• Wooden spoon or spatula – for stirring creamy sauce.
• Aluminum foil – optional, if you want to cover the casserole to prevent too much browning.

Ingredients

(Serves 6)

• 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, cooked and shredded (about 4 cups)
• 2 tbsp (30 ml) olive oil or butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 oz (225 g) fresh spinach (or 10 oz/280 g frozen, thawed and squeezed dry)
• 1 can (10.5 oz / 300 g) cream of chicken soup (or homemade equivalent)
• 1 cup (240 ml) sour cream or Greek yogurt
• ½ cup (120 ml) milk
• 1 cup (115 g) shredded mozzarella cheese
• 1 cup (115 g) shredded cheddar cheese
• ½ cup (50 g) grated Parmesan cheese
• 1 tsp (5 g) salt (adjust to taste)
• ½ tsp (2 g) black pepper
• ½ tsp (2 g) paprika (optional, for color and flavor)

Step-by-Step Instructions

1. Prep the Oven
   • Preheat your oven to 375°F (190°C). Grease your casserole dish lightly with oil or cooking spray.
2. Cook the Aromatics
   • Heat olive oil or butter in a large skillet. Add onions and sauté until soft and translucent, about 3–4 minutes.
   • Stir in garlic and cook just until fragrant.
3. Add the Spinach
   • Add fresh spinach to the skillet and cook until wilted (or stir in thawed frozen spinach).
     Friendly tip: If using frozen spinach, make sure you squeeze out as much water as possible—it keeps the casserole from getting watery.
4. Make the Creamy Base
   • In a large mixing bowl, combine cream of chicken soup, sour cream (or yogurt), and milk. Stir until smooth.
   • Add cooked chicken, sautéed spinach mixture, half the mozzarella, half the cheddar, and all of the Parmesan. Season with salt, pepper, and paprika. Mix until everything is well coated.
5. Assemble the Casserole
   • Pour mixture into your prepared casserole dish, spreading evenly.
   • Sprinkle the remaining mozzarella and cheddar over the top.
6. Bake
   • Bake uncovered for 25–30 minutes, until the top is golden and bubbly.
   • If it’s browning too fast, cover loosely with foil.
7. Serve
   • Let it rest for 5 minutes before scooping—this helps it set a little. Serve warm and enjoy that creamy, cheesy goodness.

Serving Ideas

• Pair with garlic bread or dinner rolls to soak up the creamy sauce.
• Add a simple side salad for freshness.
• Serve over rice or pasta if you want to stretch it further into a heartier meal.

Variations & Customization

• Protein swap: Try rotisserie chicken for convenience, or cooked turkey for a twist.
• Extra veggies: Add mushrooms, broccoli, or bell peppers for even more color and nutrition.
• Spice it up: A pinch of red pepper flakes or cayenne gives it a gentle heat.
• Low-carb version: Replace cream of chicken soup with heavy cream and chicken broth for fewer carbs.

Storage & Make-Ahead

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Assemble the casserole (without baking), wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking.
• Reheat: Warm in the oven at 350°F (175°C) until heated through, or use the microwave for individual portions.

Pro Tips & Mistakes to Avoid

• Secret #1: Don’t skimp on the cheese blend—mozzarella for stretch, cheddar for sharpness, and Parmesan for saltiness.
• Secret #2: Pre-cook the spinach to avoid watery casseroles.
• Mistake to avoid: Using raw chicken—always cook and shred it first for even baking.
• Mistake to avoid: Overbaking; it dries out the casserole. Keep an eye on the cheese topping for the perfect golden finish.

Recipe Details

• Yield: 6 servings
• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes

Nutrition (per serving, approx.):

• Calories: 420
• Protein: 32 g
• Fat: 25 g
• Carbs: 12 g
• Fiber: 2 g

A Warm Closing

This Creamy Spinach and Chicken Casserole is one of those recipes you’ll want in your back pocket. It’s easy, cozy, and satisfying in that way only casseroles can be. I love making it on a chilly evening or when I need something I know will feed everyone happily.

If you give it a try, let me know how it turns out for you! Did you add extra veggies, swap the cheeses, or stick to the classic version? I’d love to hear how you make it your own.