This Creamy Chicken and Spinach Casserole is a comforting mix of tender chicken, fresh spinach, and a rich, creamy sauce that feels like a warm hug on a plate. It’s packed with cozy flavors and just the right amount of cheesy goodness that makes this dish feel like a special treat any night of the week.
I love making this casserole when I want something that’s simple but still feels homemade and hearty. One tip I have is to use fresh spinach instead of frozen if you can—it keeps the dish bright and fresh, balancing out the creamy sauce perfectly. Plus, it’s a great way to sneak in some greens without feeling like you’re making a big deal out of it.
My favorite way to serve this casserole is straight from the oven, paired with a side of warm, crusty bread to soak up all that tasty sauce. It’s a crowd-pleaser for sure, perfect for family dinners or when friends drop by. Every time I make it, I find myself wishing I’d made a bigger pan because it disappears fast!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great here because it stays tender and soaks up the creamy sauce. You can swap with rotisserie chicken for a shortcut, or use turkey for a twist.
Spinach: Fresh spinach is my favorite for its bright taste and texture. Frozen spinach works too—just be sure to thaw and squeeze out extra water to avoid sogginess.
Cheeses: Mozzarella adds gooey stretchiness, while Parmesan brings a sharp, nutty note. If you want a different twist, try swapping mozzarella with Monterey Jack or provolone.
Sour Cream & Mayonnaise: These add creaminess and tang. Greek yogurt can replace sour cream for a lighter option, and plain yogurt can work instead of mayonnaise.
How Do You Get the Creamy Sauce Just Right?
The sauce is key to making this casserole delicious and rich, so here’s how to get it smooth and tasty:
- Soften the cream cheese before mixing to avoid lumps.
- Mix sour cream, mayo, and cream cheese well with chicken broth—this thins it out and helps the sauce spread evenly.
- Season with Italian herbs, salt, and pepper to add flavor throughout.
- Stir in the cooked spinach and onions while the sauce is warm, so the flavors blend nicely before baking.
Following these steps keeps the sauce silky and balanced—not too thick or runny—perfect for coating the chicken and spinach.
Equipment You’ll Need
- 9×13-inch casserole dish – Perfect size for even baking and serving the whole family.
- Large skillet – Great for sautéing onions, garlic, and spinach without crowding.
- Mixing bowl – Helps combine the creamy sauce and ingredients smoothly.
- Wooden spoon or spatula – Easy to stir without scratching your pans.
- Measuring cups and spoons – To keep the ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different protein twist, great for using leftovers.
- Add sun-dried tomatoes for a tangy burst that pairs well with creamy sauce.
- Mix in cooked mushrooms or zucchini for extra veggies and texture.
- Try using feta or goat cheese instead of mozzarella for a tangier, bold flavor.
Creamy Chicken and Spinach Casserole
Ingredients You’ll Need:
For The Chicken and Spinach Mixture:
- 3 cups cooked chicken breast, cut into bite-sized pieces
- 4 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
For The Creamy Sauce:
- 1 cup sour cream
- 1 cup mayonnaise
- ½ cup cream cheese (softened)
- ½ cup chicken broth
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
For The Cheese Topping:
- 1 cup shredded mozzarella cheese (reserve ¼ cup for topping)
- ½ cup grated Parmesan cheese (use half for mixture and half for topping)
For Garnish (Optional):
- Fresh parsley or basil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and mix your ingredients, plus 25-30 minutes baking time. After baking, allow 5 more minutes for resting before serving. So, plan for around 45 minutes from start to table.
Step-by-Step Instructions:
1. Prepare the Spinach and Onion Base:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish. Heat olive oil or butter in a large skillet over medium heat. Add chopped onion and garlic and cook until soft and fragrant, around 3-4 minutes. Toss in fresh spinach and cook until wilted, or stir in thawed frozen spinach to warm through. Remove from heat.
2. Make the Creamy Sauce:
In a large mixing bowl, combine sour cream, mayonnaise, softened cream cheese, chicken broth, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
3. Combine Everything:
Stir the sautéed spinach and onion into the creamy sauce. Add the cooked chicken, most of the mozzarella, and half the Parmesan cheese, mixing well to combine.
4. Assemble and Bake:
Pour the mixture into your prepared casserole dish and spread evenly. Sprinkle the remaining mozzarella and Parmesan cheese evenly on top. Bake for 25-30 minutes until the cheese on top is melted, bubbly, and golden.
5. Serve and Enjoy:
Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with fresh parsley or basil if you like. Serve warm with crusty bread or rice, and enjoy a creamy, cheesy, and comforting meal!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just be sure to thaw the frozen spinach completely and squeeze out any excess water before using. This prevents the casserole from becoming watery.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if it’s chilled straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of chicken broth or cream if needed to keep it moist.
Can I Substitute the Chicken with Another Protein?
Yes, cooked turkey, ham, or even cooked tofu can work well in this casserole. Just make sure whatever protein you use is already cooked before mixing it in.
