Creamy Chicken And Spinach Casserole Recipes

CHICKEN AND SPINACH CASSEROLE

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
• Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
• Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
• Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

SPINACH AND CHICKEN CASSEROLE

Steps:

• Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
• Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

SPINACH AND ARTICHOKE CHICKEN CASSEROLES

Steps:

• In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
• Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
• Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
• If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
• If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.

CREAMY CHICKEN AND SPINACH CASSEROLE

Steps:

• Heat the oven to 350 F. 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.
• In a medium saucepan over medium-low heat, melt 3 tablespoons of 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. Taste and add salt and pepper, as needed. Add the chicken to the sauce and stir to blend.
• Pour the chicken and sauce mixture over the spinach layer in the baking dish.
• Melt the remaining 2 tablespoons of butter in the microwave or in a saucepan on the stovetop. Toss the butter with the soft breadcrumbs. Spread the crumbs over the casserole.
• Bake the casserole for 20 to 25 minutes, or until the topping is nicely browned. To brown the topping a little more, turn the broiler on and broil for a minute or two before you take it out of the oven.

CREAMY SPINACH CASSEROLE

Steps:

• In a large bowl, combine the eggs, spinach, soup, onion, cheese and mayonnaise. Spoon into a greased 8-in. square baking dish. Toss the bread crumbs and butter; sprinkle over spinach mixture. Bake, uncovered, at 350° for 35-40 minutes or until heated through and topping is golden brown.

CREAMY SPINACH CHICKEN DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.

CREAMY CHICKEN WITH SPINACH

Steps:

• Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
• Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
• Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

SPINACH CREAM CHEESE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook spinach using microwave directions.
• Cook cream of chicken soup (adding one can of chicken broth or water) with cream cheese.
• Drain chicken and add spinach, garlic, onion powder, butter and parmesan cheese together in 9x13 pan. Add chicken soup mixture and 1 cup uncooked rice. Mix together. Top with cheese.
• Bake for 25 minutes.

CREAMY CHICKEN, RICE AND SPINACH CASSEROLE

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except corn flake crumbs and margarine; spoon into 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients; sprinkle over chicken mixture. Cover.
• Bake 45 min. or until heated through, uncovering for the last 5 min.

CHICKEN AND SPINACH CASSEROLE

Steps:

• Bake the chicken breasts and dice into 1/2 inches cubes.
• Drain the spinach until very dry.
• Melt the butter in a large pot.
• Add the garlic and onions, minced fine.
• Sweat in the pot until soft.
• Add the flour and whisk until combined.
• Cook the Roux until it turns a blond color.
• Whisk in 1 cup of cold milk.
• When thoroughly combined, whisk in in the rest of the milk and the cream of chicken soup.
• Bring to a soft boil.
• Add 6 oz. of the Cheddar cheese and 2 oz. of the Parmesan cheese, and the cayenne pepper, whisk until combined.
• In another pot, cook the egg noodles according the package directions, but stop cooking them 1 minute before they're done.
• In a large bowl, combine the egg noodles, spinach, chicken, and cream sauce.
• Spread this mixture into a greased 9x13 in pan.
• Combine the breadcrumbs and olive oil.
• Sprinkle evenly over the casserole.
• Top with the remaining cheese.
• Bake in a 375 Degree oven for 35 minutes.
• Let rest 10 minutes before serving.

CHICKEN AND SPINACH PASTA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
• Cook pasta according to package directions and drain.
• Place spinach on paper towel and squeeze until almost all moisture has been removed.
• Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
• Add chicken and cook until no longer pink, stirring occasionally.
• Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
• Simmer 5 minutes, uncovered stirring occasionally.
• Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
• Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
• Bake for 20 minutes and serve.

SPINACH CHICKEN CASSEROLE WITH CREAM CHEESE AND MOZZARELLA RECIPE

Steps:

• Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplok bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C). 2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside. 3. Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top. 4. Bake the chicken casserole for 20-30 minutes. Chicken is done when cooked through to an internal temperature of 165˚F (75°C). Serve warm with a side of cauliflower rice, or baked veggies. Enjoy!