Print

Creamy Chicken and Spinach Casserole

A spoonful of Creamy Chicken and Spinach Casserole showing extreme cheese pull over the golden-brown baked dish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, satisfying, and creamy baked casserole featuring chicken and spinach, perfect for a family dinner or make-ahead meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup crushed butter crackers (like Ritz)
  • 4 tablespoons butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, dried spinach, cream of chicken soup, sour cream, milk, garlic powder, pepper, and 3/4 cup of the cheddar cheese. Mix until everything is well combined.
  3. Spread the mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this topping evenly over the chicken mixture. Sprinkle the remaining 1/4 cup of cheddar cheese over the cracker topping.
  5. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
  6. Let the casserole rest for 5 minutes before serving.

Notes

  • You can prepare this casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Add 5 to 10 minutes to the baking time if cooking directly from the refrigerator.
  • For a make-ahead freezer meal, assemble the casserole (do not bake or add the topping), cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • Use rotisserie chicken for quicker preparation.

Nutrition

Find it online: https://delishdiarist.com/creamy-chicken-and-spinach-casserole-must-save/