Best 12 Chicken And Spinach Casserole Recipes

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Indulge in a culinary delight with our curated collection of chicken and spinach casserole recipes. These delectable dishes offer a harmonious blend of flavors and textures, making them perfect for any occasion. From the classic chicken and spinach casserole, featuring tender chicken, creamy spinach, and a crispy breadcrumb topping, to the more adventurous variations like the cheesy chicken and spinach casserole, loaded with three types of cheese for an extra cheesy indulgence, and the flavorful chicken and spinach casserole with sun-dried tomatoes and pesto, bursting with Mediterranean flair. Each recipe is cuidadosamente crafted to ensure a memorable dining experience. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will satisfy your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND CHICKEN CASSEROLE



Spinach and Chicken Casserole image

My son, who is an extremely picky eater, loves this quick and simple dish. It's great for pot-luck dinners.

Provided by T.C.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h45m

Yield 6

Number Of Ingredients 12

2 cups cubed boneless chicken breast
1 cup Italian salad dressing, or as needed
½ teaspoon garlic powder
¼ teaspoon lemon pepper
1 (8 ounce) package fresh spinach
2 (8 ounce) packages cream cheese, softened
½ cup chopped fresh chives
¼ cup olive oil
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
2 cups chicken broth
1 cup shredded mozzarella cheese

Steps:

  • Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
  • Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

Nutrition Facts : Calories 601 calories, Carbohydrate 8.8 g, Cholesterol 138.4 mg, Fat 51.3 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 21.8 g, Sodium 1417.8 mg, Sugar 4.3 g

CHICKEN AND SPINACH CASSEROLE



Chicken and Spinach Casserole image

Use the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed spinach in a cream sauce, pour into a baking dish, and top with torn bread. Serve your family this creamy, bubbling casserole for a cozy dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 cups torn bread
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups packed flat-leaf spinach, washed
1 medium yellow onion, finely chopped
1 garlic clove, minced
1/4 cup white wine
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/2 teaspoon fresh lemon juice
1 cup shredded rotisserie chicken

Steps:

  • Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
  • Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
  • Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
  • Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Nutrition Facts : Calories 507 g, Fat 22 g, Fiber 3 g, Protein 20 g

BROCCOLI, SPINACH AND CHICKEN CASSEROLE



Broccoli, Spinach and Chicken Casserole image

Make and share this Broccoli, Spinach and Chicken Casserole recipe from Food.com.

Provided by Kadecherie

Categories     Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

3 boneless chicken breasts
1 (16 ounce) package frozen broccoli
1 (8 ounce) box frozen spinach
1 1/2 cups cheddar cheese, shredded
1 small onion, diced
3 minced garlic cloves
1/2 cup heavy cream
1/2 cup milk
1 (10 ounce) can chicken broth
2 tablespoons flour
3 tablespoons olive oil
salt
pepper

Steps:

  • Preheat oven to 375°F.
  • Season chicken to taste with salt and pepper. Cook chicken in 2 T. olive oil over medium high heat until almost done. Remove from pan. Thaw spinach and drain and press out excess water.
  • Using same pan add last of olive oil, onions and garlic. Cook until onions are translucent. Add flour and cook for 1-2 minute.
  • Add the chicken broth, cream and milk to onions. Whisk well for 30 seconds. Bring to boil stirring frequently. Reduce heat to medium/low and simmer sauce until slightly thickened.
  • Add broccoli, spinach, 1 cup cheese and sauce in large bowl. Stir until well mixed and pour into 9x13-inch glass baking dish.
  • Cover with foil and bake until edges are bubbly and middle is hot. Remove foil and sprinkle remaining cheese on top. Return to oven until cheese is melted.

CHICKEN AND SPINACH CASSEROLE



Chicken and Spinach Casserole image

Enjoy pasta with chicken and spinach - a delightful casserole dinner that can be made ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 6

2 cups uncooked gemelli (twist) pasta (8 ounces)
1 package (1.8 ounces) leek soup mix
2 cups milk
1 cup cut-up cooked chicken
2 cups baby spinach leaves
1/4 cup freshly shredded Parmesan cheese

Steps:

  • Heat oven to 350°. Spray 1 1/2-quart casserole or square baking dish, 8 x 8 x 2 inches, with cooking spray. Cook and drain pasta as directed on package.
  • While pasta is cooking, mix soup mix (dry) and milk in 1-quart saucepan. Heat to boiling, stirring constantly.
  • Mix pasta, chicken and spinach in baking dish. Pour soup mixture over pasta mixture; stir gently to mix. Spread evenly. Sprinkle with cheese.
  • Bake uncovered about 20 minutes or until bubbly and light golden brown.

Nutrition Facts : Calories 345, Carbohydrate 55 g, Cholesterol 25 mg, Fiber 4 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 960 mg

SPINACH CHICKEN CASSEROLE WITH CREAM CHEESE AND MOZZARELLA RECIPE



SPINACH CHICKEN CASSEROLE WITH CREAM CHEESE AND MOZZARELLA Recipe image

Provided by charlotteh371

Number Of Ingredients 10

The marinade:
2 large boneless skinless chicken breasts, cut horizontally
8 oz cream cheese, softened
2 cup spinach, rinsed
1 tablespoon olive oil
4 oz Mozzarella cheese, shredded
3 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon Italian seasoning, optional

Steps:

  • Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplok bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C). 2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside. 3. Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top. 4. Bake the chicken casserole for 20-30 minutes. Chicken is done when cooked through to an internal temperature of 165˚F (75°C). Serve warm with a side of cauliflower rice, or baked veggies. Enjoy!

LOW-CARB CHICKEN AND SPINACH CASSEROLE



Low-Carb Chicken and Spinach Casserole image

Rich, tasty, and low in carbs!

Provided by MissKendra

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 3

Number Of Ingredients 9

⅓ cup grated Parmesan cheese
⅛ teaspoon Italian seasoning
3 skinless, boneless chicken breast halves
1 clove garlic, crushed
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup heavy cream
salt and ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix Parmesan cheese and Italian seasoning together in a bowl. Coat chicken breasts in the mixture and arrange in an 8-inch square baking dish.
  • Melt butter in a skillet over medium-high heat. Saute garlic until tender, about 2 minutes. Whisk in flour to form a paste, about 3 minutes. Add cream; cook and stir until paste is thickened, about 7 minutes more. Season with salt and pepper. Add spinach; cook and stir until heated through, about 3 minutes.
  • Pour spinach mixture over chicken breasts in the baking dish; top with any remaining Parmesan cheese mixture.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 378.1 calories, Carbohydrate 7.8 g, Cholesterol 139.5 mg, Fat 24.5 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 13.9 g, Sodium 358.7 mg, Sugar 0.8 g

CREAMY CHICKEN-NOODLE CASSEROLE WITH SPINACH AND MUSHROOMS



Creamy Chicken-Noodle Casserole with Spinach and Mushrooms image

Categories     Chicken     Dairy     Leafy Green     Mushroom     Pasta     Poultry     Bake     Kid-Friendly     Back to School     Dinner     Casserole/Gratin     Spinach     Winter     Potluck     Noodle     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 17

1pound skinless boneless chicken breast halves
1 1/2 cups (about) water
2 large garlic cloves, minced
1 bay leaf
1/3 cup all purpose flour
2 tablespoons cornstarch
2 cups low-fat (1%) milk
1 teaspoon dried tarragon
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup dry white wine
1 10-ounce package frozen spinach, thawed, squeezed dry
8 ounces spinach fettuccine
8 ounces mushrooms, sliced
1 1/2 teaspoons olive oil
3/4 cup coarse fresh breadcrumbs from French bread
1/4 cup freshly grated Parmesan cheese

Steps:

  • Combine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid.
  • Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.)
  • Preheat oven to 400°F. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish.
  • Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan.

CHICKEN AND SPINACH PASTA CASSEROLE



Chicken and Spinach Pasta Casserole image

Great tasting casserole; I'm not a big spinach fan myself but these greens are covered up well. Look out Popeye!

Provided by TheDancingCook

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups cooked elbow macaroni
6 slices bacon, cooked crisp and crumbled
2 cups cubed cooked chicken
1 1/3 cups French's French fried onions, divided
1 (10 3/4 ounce) can cream of mushroom soup
1 cup sour cream
1 (10 ounce) package frozen chopped spinach, thawed and drained well
1/8 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese, divided

Steps:

  • Preheat oven to 375°F.
  • Cook pasta and drain.
  • Cook bacon on stove or in microwave.
  • Cook chicken and drain.
  • Return above into saucepan with 2/3 cup French Fried Onions.
  • In separate bowl, combine soup, sour cream, spinach, garlic powder and 1 cup Cheddar cheese.
  • (It will form into a consistency somewhat of a dip).
  • Spoon half of the macaroni mixture into a greased 12x8-inch baking dish and cover with half of the "dip" mix.
  • Repeat layers.
  • Bake uncovered at 375°F for 30 minutes or until heat through.
  • Then top with remaining cheese and 2/3 cup onions and bake at same temp, uncovered for about 3 to 5 minutes until golden brown.

CHEESY CHICKEN AND SPINACH CASSEROLE



Cheesy Chicken and Spinach Casserole image

An easy dish for the busy cook. Combines tender cubes of chicken with spinach and creamy gouda cheese! One of my husband's most requested dishes.

Provided by Babushka

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless chicken breasts
1/2 lb frozen spinach, chopped
1/3 lb smoked gouda cheese
1/4 cup nonfat milk
2 tablespoons butter or 2 tablespoons margarine
1/3 cup breadcrumbs (i use italian seasoned)
2 tablespoons breadcrumbs
1 tablespoon chili powder
1 tablespoon vegetable oil

Steps:

  • Thaw spinach and preheat oven to 375°F.
  • Chop chicken into cubes of about 1 square inch ( or 2.5 cm squared).
  • Cook chicken in skillet with tbsp of vegetable oil until mostly cooked through. Do not cook through completely or chicken will get dry.
  • Cut gouda into strips and melt it in 1/4 cup of fat free milk. (I usually do this in the microwave by cooking and stirring every few minutes).
  • While cheese is melting, mix together the chicken and spinach in a casserole dish so that spinach is dispersed evenly throughout. If you have more chicken than spinach, add a bit more spinach keeping in mind it will shrink as it gets cooked!
  • As soon as cheese is melted pour immediately over the chicken and spinach. Do not mix again! The cheese will melt through the layers as it cooks.
  • Melt the butter and add to it the breadcrumbs.
  • Using your fingers or a fork, crumble together the breadcrumb and butter mixture and sprinkle evenly over the top of the dish.
  • Sprinkle remaining 2 tbsp of breadcrumbs and chili powder evenly over dish.
  • Bake covered for about 35-40 minutes.

CHICKEN AND RICE CASSEROLE WITH SUN-DRIED TOMATOES AND SPINACH



Chicken and Rice Casserole With Sun-Dried Tomatoes and Spinach image

The tomatoes give this dish some flare and the spinach adds color and nutrition. Posted here to be easy to find from Cover & Bake by America's Test Kitchen.

Provided by Chandra M

Categories     Chicken Breast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 19

4 slices white bread, quartered
1 cup pine nuts
2 tablespoons unsalted butter, melted
1/4 cup grated parmesan cheese
1 tablespoon olive oil
3 garlic cloves, minced
1 lb fresh spinach, washed & stemmed
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups low sodium chicken broth
3 1/2 cups whole milk
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon ground black pepper
2 lbs boneless skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
1 cup sun-dried tomato packed in oil, drained, patted dry, and coarsely chopped
8 ounces mozzarella cheese, shredded
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.
  • For the filling: Preheat oven to 400*F.
  • In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
  • Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.
  • Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
  • Slowly whisk in the broth and milk, bring to a simmer, whisking often.
  • Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
  • Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
  • Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
  • Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
  • Pour into a 9x13" baking dish and sprinkle with bread crumb topping.
  • Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
  • Cool for 10 minutes and serve with parsley.

Nutrition Facts : Calories 727.6, Fat 37.5, SaturatedFat 13.8, Cholesterol 124.5, Sodium 834.4, Carbohydrate 51.8, Fiber 3.6, Sugar 7.5, Protein 47.9

CHICKEN AND SPINACH CASSEROLE



Chicken and Spinach Casserole image

Make and share this Chicken and Spinach Casserole recipe from Food.com.

Provided by Matt A

Categories     One Dish Meal

Time 1h45m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1 cup onion
1 tablespoon garlic
3 tablespoons flour
3 cups milk
1 (10 3/4 ounce) can cream of chicken soup
1/4 teaspoon cayenne pepper
8 ounces dry wide egg noodles
2 lbs frozen spinach
1 1/2 lbs chicken breasts
8 ounces white cheddar cheese
3/4 cup breadcrumbs
2 tablespoons olive oil
4 ounces parmesan cheese

Steps:

  • Bake the chicken breasts and dice into 1/2 inches cubes.
  • Drain the spinach until very dry.
  • Melt the butter in a large pot.
  • Add the garlic and onions, minced fine.
  • Sweat in the pot until soft.
  • Add the flour and whisk until combined.
  • Cook the Roux until it turns a blond color.
  • Whisk in 1 cup of cold milk.
  • When thoroughly combined, whisk in in the rest of the milk and the cream of chicken soup.
  • Bring to a soft boil.
  • Add 6 oz. of the Cheddar cheese and 2 oz. of the Parmesan cheese, and the cayenne pepper, whisk until combined.
  • In another pot, cook the egg noodles according the package directions, but stop cooking them 1 minute before they're done.
  • In a large bowl, combine the egg noodles, spinach, chicken, and cream sauce.
  • Spread this mixture into a greased 9x13 in pan.
  • Combine the breadcrumbs and olive oil.
  • Sprinkle evenly over the casserole.
  • Top with the remaining cheese.
  • Bake in a 375 Degree oven for 35 minutes.
  • Let rest 10 minutes before serving.

Nutrition Facts : Calories 458.4, Fat 24.9, SaturatedFat 11.6, Cholesterol 98.7, Sodium 624.3, Carbohydrate 30.1, Fiber 3.5, Sugar 2.3, Protein 29.8

CHICKEN, SPINACH, AND ORZO CASSEROLE



Chicken, Spinach, and Orzo Casserole image

Deb is right. This recipe is very different from your average chicken casserole. The sauce and orzo are creamy. Spinach and sauteed mushrooms add a rich umami flavor. Serve this as a main or it could even be a side dish. It's a delicious dinner casserole.

Provided by Deb Finney

Categories     Casseroles

Time 50m

Number Of Ingredients 10

4 chicken breasts (can use boneless or bone-in)
2/3 c orzo
8 oz fresh mushrooms, sliced
10 oz chopped frozen spinach
1 can(s) cream of mushroom soup (10.5 oz)
1/2 c mayonnaise
2 tsp lemon juice (I have used fresh and bottled)
1/2 tsp seasoned pepper
3/4 c skim mozzarella cheese, shredded
1/4 c Italian seasoned bread crumbs

Steps:

  • 1. Boil chicken breasts, reserve broth. Chop chicken or shred, whichever you prefer. I tend to just chop.
  • 2. Cook orzo according to package directions using the chicken broth.
  • 3. Saute mushrooms until tender.
  • 4. Mix chicken, orzo, spinach (thawed and drained), mushrooms, soup, mayo, lemon juice, and pepper.
  • 5. Spoon into a greased 9 x13 pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 30 minutes.

Tips:

  • Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw and squeeze out all excess water before using.
  • Cook the chicken thoroughly before adding it to the casserole. This will help prevent the casserole from becoming soggy.
  • Use a variety of cheeses to create a rich and flavorful casserole. A good combination is cheddar, mozzarella, and Parmesan.
  • Season the casserole to taste with salt, pepper, and other herbs and spices. Garlic powder, onion powder, and paprika are all good choices.
  • Bake the casserole until it is bubbly and golden brown. This usually takes about 30 minutes.

Conclusion:

Chicken and spinach casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken and spinach, and it can also be made ahead of time and reheated when you are ready to serve it. Whether you are looking for a quick and easy weeknight meal or a special dish to serve for a party, chicken and spinach casserole is a great option.

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