Creamy Spinach & Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 621.0
  • Total Fat: 41.9 g
  • Cholesterol: 159.7 mg
  • Sodium: 1,720.6 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 34.9 g

View full nutritional breakdown of Creamy Spinach & Chicken Casserole calories by ingredient
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Our new comfort food. Yummy! Our new comfort food. Yummy!
Number of Servings: 4


    10 oz Frozen Chopped Spinach, cooked
    3 tbsp Butter, unsalted
    7 oz (196 grams) Mushrooms, fresh
    1/4 cup diced Poblano Pepper
    3 tbsp all-purpose flour
    1 tsp Seasoned Salt
    1 1/2 cups 2% Milk
    1/2 cup Parmesan Cheese, grated
    1/2 cup Regular whipping cream
    1/2 tsp Kosher Salt
    1/2 tsp Pepper
    2 cups cooked diced/shredded Rotisserie Chicken
    12 tbsp (42 g) French Fried Onions


You can add 1/2 cup (pre-cooked measure) of pasta to rice. I tried it the first time and personally, I don't think it needs it, but it would make it more filling.


HEAT the oven to 350 degrees. Lightly butter a 2-quart baking dish.

DRAIN the cooked spinach in a colander, squeezing or pressing to get as much of the water out as possible. Spread the spinach in the bottom of the prepared baking dish. (If using cooked pasta or rice as an option, spread it over the spinach.)

IN a medium skillet, saute the mushrooms and poblano pepper over med-high heat until thoroughly cooked. Set aside.

IN a medium saucepan over medium-low heat, melt the butter. Add the flour and seasoned salt to the butter and cook, stirring, for 2 minutes. Gradually add the milk and cook, stirring constantly, until thickened.

STIR in the Parmesan cheese and cream. Cook, stirring until the cheese has melted. Add salt and pepper and adjust to your personal taste.

ADD the chicken and mushroom mixture to the sauce and stir to blend.

POUR the chicken and sauce mixture over the spinach layer in the baking dish.

LIGHTLY crush the french fried onions into smallish pieces. Sprinkle the crumbs over the casserole.

BAKE the casserole for 20 to 25 minutes, or until the topping is nicely browned.


Serving Size: Makes 4 1 1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DILBERTA.

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