Creamy Chicken Spinach Casserole Made With Fresh Spinach
A creamy, comforting casserole made with tender chicken, sautéed spinach, and a luscious cheese sauce, baked until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
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1.5 lbs boneless, skinless chicken breast or thighs, cubed
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2 tbsp olive oil
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Salt and pepper to taste
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1 tsp paprika
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1 tbsp butter
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1 small onion, finely chopped
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3 cloves garlic, minced
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6 cups fresh baby spinach (or 10 oz frozen, thawed and squeezed)
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6 oz cream cheese, softened
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¾ cup sour cream
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½ cup grated Parmesan cheese, plus more for topping
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1 cup shredded mozzarella cheese
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Pinch of ground nutmeg
Instructions
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Preheat oven to 375°F (190°C).
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Season cubed chicken with salt, pepper, and paprika. Cook in olive oil over medium-high heat until browned and cooked through. Set aside.
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In the same skillet, melt butter. Sauté onion until soft. Add garlic and cook 30 seconds.
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Add spinach and cook until wilted. Reduce heat.
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Stir in cream cheese and sour cream until melted and smooth.
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Add Parmesan, nutmeg, and season to taste.
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Stir in cooked chicken. Transfer to a greased 9×13-inch casserole dish.
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Top with mozzarella and extra Parmesan.
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Bake uncovered for 20–25 minutes. Broil 2–3 minutes for golden top.
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Let rest 5 minutes before serving.
Notes
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For added texture, stir in cooked pasta or rice before baking.
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Make it ahead and refrigerate unbaked for up to 24 hours.
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Store leftovers in the fridge for 3–4 days or freeze up to 2 months.