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Chicken Spinach & Mushroom Casserole

  • Author: Demi
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Omnivore

Description

This Chicken Spinach and Mushroom Casserole is creamy, cozy, and quietly impressive, the kind of dish that makes a weeknight feel a little special. Tender bites of chicken are tucked into a velvety mushroom and spinach sauce, then finished with melted cheese and a crisp golden breadcrumb topping. It is hearty without feeling heavy and flexible enough to serve on its own or over rice, pasta, or a bed of greens. Perfect for family dinners, easy entertaining, or make ahead meals that still feel homemade and nurturing.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon butter
  • 8 ounces cremini or button mushrooms, sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons all purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk or half and half
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 4 cups fresh baby spinach, roughly chopped
  • 1 cup cooked rice or small pasta (optional, for a heartier casserole)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko or regular breadcrumbs
  • 1 tablespoon olive oil (for topping)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Step 1: Prepare the baking dish
    Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set it aside so it is ready when the sauce and chicken are cooked.
  2. Step 2: Brown the chicken
    Season the chicken pieces generously with salt and freshly ground black pepper. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until lightly browned and just cooked through. Transfer the chicken to the prepared baking dish in an even layer.
  3. Step 3: Cook mushrooms and onion
    In the same skillet, reduce the heat to medium and add the butter. Stir in the sliced mushrooms and chopped onion. Cook for 5 to 6 minutes, stirring often, until the mushrooms release their juices and the onion softens and turns lightly golden.
  4. Step 4: Add garlic and flour
    Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1 to 2 minutes, stirring constantly, to remove the raw flour taste.
  5. Step 5: Build the creamy sauce
    Slowly pour in the chicken broth while whisking, scraping up any browned bits from the bottom of the pan. Add the milk or half and half, Dijon mustard, and dried thyme or Italian seasoning. Continue to cook, stirring, for 3 to 4 minutes, or until the sauce thickens enough to coat the back of a spoon. Season to taste with additional salt and pepper.
  6. Step 6: Add spinach and optional starch
    Stir the chopped spinach into the hot sauce and cook for 1 to 2 minutes, just until the spinach wilts and turns bright green. If using cooked rice or small pasta, fold it gently into the sauce so it is evenly distributed throughout.
  7. Step 7: Combine with chicken
    Pour the creamy spinach and mushroom sauce over the chicken in the baking dish, spreading it out with a spatula so every piece of chicken is covered in sauce.
  8. Step 8: Add cheese topping
    In a small bowl, combine the shredded mozzarella and grated Parmesan. Sprinkle the cheese mixture evenly over the top of the casserole to create a rich, melty layer.
  9. Step 9: Add breadcrumb topping
    In another small bowl, toss the panko or regular breadcrumbs with 1 tablespoon olive oil until they are lightly coated. Scatter the oiled crumbs evenly over the cheese layer for a golden, crunchy finish.
  10. Step 10: Bake and finish
    Bake the casserole for 20 to 25 minutes, or until the top is bubbly and golden brown and the casserole is hot all the way through. If you like extra color, place it under the broiler for 1 to 2 minutes at the end, watching closely so it does not burn. Remove from the oven and let rest for 5 minutes to set slightly. Sprinkle with fresh chopped parsley before serving.

Notes

  • Let the casserole rest for a few minutes after baking so the sauce thickens slightly and slices more neatly.
  • If the sauce seems too thick before baking, whisk in a splash of extra broth or milk until it loosens to your liking.
  • You can cook the rice or pasta a day ahead and keep it chilled, then fold it into the sauce when you are ready to assemble.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: American inspired

Nutrition

  • Serving Size: 1 portion
  • Calories: 420 kcal
  • Sugar: 3 g
  • Sodium: 540 mg
  • Fat: 23 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 2 g
  • Protein: 36 g
  • Cholesterol: 115 mg

Keywords: chicken spinach mushroom casserole, creamy baked chicken casserole, one pan chicken dinner, family friendly comfort food, easy oven casserole, weeknight chicken bake, spinach and mushroom recipes

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Find it online: https://www.demirecipes.com/chicken-spinach-mushroom-casserole/