Creamy Spinach Chicken Casserole
Let Me Tell You About This Creamy Spinach Chicken Casserole
I always say: some dishes are just a hug in a pan, and this creamy spinach chicken casserole totally fits the bill. Last time I made it, my cousin nearly licked the baking dish clean; I won’t name names, but if you’re reading this, you know who you are. It’s the sort of meal I throw together when I’m too tired to stand over a stove but I want the kind of dinner that gets everyone hovering around the kitchen. There’s also this one time I accidentally used mozzarella instead of cheddar and, well, it became my new “secret twist.” Honestly, that’s how half my recipes come about—pure accident and a bit of kitchen chaos.
Why I Keep Coming Back to This
I make this when I’m running late or, let’s be real, when I need to clear out the spinach before it becomes an unrecognizable science experiment. My family goes crazy for this because it’s cheesy, indulgent, and incredibly forgiving. Like, if you forget the garlic (I did once), it’s still a winner. Actually, the leftovers might even taste better the next day—if you manage to hide a portion in the back of the fridge. And if you’re wondering, yes, it’s as cozy as a pair of fuzzy socks on a rainy day. (Minus the lint… probably.)
Here’s What You’ll Need (With a Few Cheeky Swaps)
- 3 cups cooked chicken, shredded or chopped (rotisserie, leftover roast, or heck, even grilled if that’s what you’ve got—sometimes I use turkey if that’s lurking in the freezer, works a treat)
- 1 cup sour cream (Greek yogurt fills in nicely if you’re out, though it’s a bit tangier)
- 1/2 cup mayonnaise (I know, some folks aren’t mayo people; substitute with extra sour cream if that’s you)
- 250g frozen spinach, thawed and squeezed dry (fresh works too—just wilt down a big handful in a pan)
- 1 cup shredded cheddar cheese (swap in mozzarella sometimes—my grandmother insisted on sharp cheddar, but honestly anything melty and good)
- 1 small onion, finely chopped (skip if you must, or use shallots for a milder flavor—red onion makes it fancy, I guess?)
- 3 garlic cloves, minced (or a healthy squeeze of garlic paste, not judging)
- 1/2 teaspoon dried thyme (sometimes I toss in Italian seasoning if thyme is missing in action)
- 1/4 teaspoon black pepper (freshly cracked if you’re feeling posh)
- 1/2 teaspoon salt (give or take, I add more at the end if needed)
- 1/3 cup grated parmesan (plus more for topping, if you’re cheese-obsessed like me)
- 3/4 cup milk (any kind—well, maybe not chocolate milk; almond, oat, dairy, all fine)
How I Usually Pull It Together (And Where I Inevitably Sneak a Bite)
- Preheat your oven to 190°C/375°F. Grease a medium-ish baking dish (I usually just rub it with a nub of butter—saves on washing up).
- Combine chicken, spinach, onion, garlic, and thyme in a large bowl. Stir it up. Don’t worry if it looks a bit odd—the creamy stuff sorts it out later.
- Add in the sour cream, mayo, milk, salt, and pepper. Stir again—this is where I sneak a taste, you know, quality control and all that.
- Toss in the cheddar and parmesan. Mix until it’s pretty much one (slightly unruly) mixture.
- Tip the lot into your greased casserole dish. Spread it so it’s vaguely even—but perfection isn’t required.
- Sprinkle some extra parmesan or cheddar over the top, because more cheese is always the answer.
- Bake uncovered for about 25-30 minutes, until it’s bubbling around the edges and golden on top. If you want extra color, just whack it under the grill for a couple of minutes at the end (but don’t wander off—things go form bubbling to burnt faster than you’d think; ask me how I know…).
- Let it sit for at least 5 minutes before digging in. Actually, it’s easier to scoop out slices this way. Though, to be fair, sometimes patience is in short supply at my house.
Some Notes From My Messy Kitchen
- If you forget to thaw the spinach, just microwave it with a splash of water—don’t sweat it.
- Once, I used half Greek yogurt, half sour cream. Oddly, the tang was fab. Try it if you like living dangerously.
- Sometimes I add a handful of chopped cooked bacon for smoky depth—wasn’t traditional, but wow.
- If the top gets too brown but the inside isn’t hot, loosely cover with foil and finish baking.
Variations I’ve Tried (and a Few Regrets)
- Swapped in chopped cooked broccoli for the spinach—still dreamy.
- Used Swiss cheese instead of cheddar once; a bit too nutty for my kids, but I liked it.
- Tried adding cooked rice for bulk—a bit gluey, honestly; won’t repeat, but maybe you have better luck?
- Vegetarian tweak: use sautéed mushrooms and peppers instead of chicken. Not exactly the same, but not bad if you’re feeding a mixed crowd.
If You Don’t Have All the Fancy Tools…
All you truly need is a decent baking dish and a mixing bowl. I’ve legit assembled this right in the casserole dish to avoid extra washing up; just don’t get too enthusiastic or you’ll be chasing bits over the counter. Missing a cheese grater? Just crumble the cheese—more rustic. Measuring cups broken? I just eyeball a ‘handful’ and hope for the best.
Storing the Leftovers (If That Ever Happens)
Cover and refrigerate for up to 3 days—though honestly, in my house it never lasts more than a day! It reheats well in the microwave or oven. Freezing’s okay too, but the sauce might separate a little. Not a deal-breaker for me, but just so you know.
What to Serve With It?
I love this with crusty bread for mopping up all that creamy sauce—or fluffy rice if it’s a “clean out the cupboard” night. My uncle insists it needs a crisp green salad on the side, but sometimes I shuffle the salad leaves to make it look like I tried harder. Bonus points if you sprinkle a bit of extra black pepper at the table—fancy flair, as my nephew calls it.
Pro Tips You Only Learn the Hard Way
- I once tried rushing the baking time, pulling it out too early—just don’t. The cheese won’t brown, and it’ll be a bit soupy.
- Actually, I find it works better if you let it stand after baking; slices up neater and burns fewer tongues. (Not that I have personal experience…)
- If using fresh spinach, make sure you squeeze out the water or it’s goodbye creamy hello watery mess. Don’t skip this part—just trust me.
Frequently Asked (and Sometimes Funny) Questions
- Can I make this with raw chicken? Honestly, I wouldn’t. It needs to be cooked first, otherwise the sauce gets weird and it’s hard to judge when it’s done. But hey, try it if you like to live dangerously!
- What’s the best cheese for this? Honestly? Whatever’s in your fridge. Cheddar, mozzarella, Monterey Jack—they all melt, and taste is king. I tend to think sharp cheddar gives the most flavor, but use what you have.
- Can you prep it ahead? Yup! Mix it all up, cover, and chill for up to a day ahead; bake just before serving. Leftovers taste even better, probably because I’m not the one washing up.
- I forgot to thaw the spinach, now what? Been there. Microwave it, then squeeze it dry with a tea towel. (Just be careful, it’ll be hot!)
- Can you freeze this? Yep—wrap well. Thaw overnight, expect the sauce to be slightly less silky but the flavor is still fab.
Oh, slight digression: once, I made this after getting home late form a long drive—and only realized half the ingredients were missing. Did it stop me? Absolutely not. Used leftover fried chicken, switched the sour cream for cream cheese, and let’s just say the family were too hungry to care. Proof that good things can come from a bit of kitchen chaos, right?
Ingredients
- 3 cups cooked chicken, shredded or chopped (rotisserie, leftover roast, or grilled; turkey works too)
- 1 cup sour cream (or Greek yogurt for tanginess)
- 1/2 cup mayonnaise (or extra sour cream if preferred)
- 250g frozen spinach, thawed and squeezed dry (or fresh spinach, wilted)
- 1 cup shredded cheddar cheese (swap in mozzarella or any melty cheese)
- 1 small onion, finely chopped (or shallots/red onion)
- 3 garlic cloves, minced (or garlic paste)
- 1/2 teaspoon dried thyme (or Italian seasoning)
- 1/4 teaspoon black pepper (freshly cracked if possible)
- 1/2 teaspoon salt (adjust to taste)
- 1/3 cup grated parmesan (plus more for topping if desired)
- 3/4 cup milk (dairy or non-dairy, but not chocolate milk!)
Instructions
-
1Preheat your oven to 190°C/375°F. Grease a medium-ish baking dish (I usually just rub it with a nub of butter—saves on washing up).
-
2Combine chicken, spinach, onion, garlic, and thyme in a large bowl. Stir it up. Don’t worry if it looks a bit odd—the creamy stuff sorts it out later.
-
3Add in the sour cream, mayo, milk, salt, and pepper. Stir again—this is where I sneak a taste, you know, quality control and all that.
-
4Toss in the cheddar and parmesan. Mix until it’s pretty much one (slightly unruly) mixture.
-
5Tip the lot into your greased casserole dish. Spread it so it’s vaguely even—but perfection isn’t required.
-
6Sprinkle some extra parmesan or cheddar over the top, because more cheese is always the answer.
-
7Bake uncovered for about 25-30 minutes, until it’s bubbling around the edges and golden on top. If you want extra color, just whack it under the grill for a couple of minutes at the end (but don’t wander off—things go form bubbling to burnt faster than you’d think; ask me how I know…).
-
8Let it sit for at least 5 minutes before digging in. Actually, it’s easier to scoop out slices this way. Though, to be fair, sometimes patience is in short supply at my house.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
