Spinach Chicken Casserole Recipes

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SPINACH CHICKEN CASSEROLE



Spinach Chicken Casserole image

I created this chicken casserole based on a recipe I found on a spaghetti sauce label. I made a few substitutions and additions and was quite pleased with the results. -Jackie Wood, Jackson, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked penne pasta
3/4 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1/2 cup chopped green pepper
1 jar (26 ounces) spaghetti sauce
1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
1 jar (6 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan coated with cooking spray, saute chicken until no longer pink; set aside., In the same pan, saute onion and green pepper until crisp-tender. Add the spaghetti sauce, spinach, mushrooms and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; add chicken and pasta to the pan. Sprinkle with 1 cup cheese and toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted.

Nutrition Facts : Calories 492 calories, Fat 20g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 1323mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 5g fiber), Protein 39g protein.

CHICKEN AND SPINACH CASSEROLE



Chicken and Spinach Casserole image

Use the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed spinach in a cream sauce, pour into a baking dish, and top with torn bread. Serve your family this creamy, bubbling casserole for a cozy dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 cups torn bread
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 cups packed flat-leaf spinach, washed
1 medium yellow onion, finely chopped
1 garlic clove, minced
1/4 cup white wine
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/2 teaspoon fresh lemon juice
1 cup shredded rotisserie chicken

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.

Nutrition Facts : Calories 507 g, Fat 22 g, Fiber 3 g, Protein 20 g

SPINACH AND CHICKEN CASSEROLE



Spinach and Chicken Casserole image

My son, who is an extremely picky eater, loves this quick and simple dish. It's great for pot-luck dinners.

Provided by T.C.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h45m

Yield 6

Number Of Ingredients 12

2 cups cubed boneless chicken breast
1 cup Italian salad dressing, or as needed
½ teaspoon garlic powder
¼ teaspoon lemon pepper
1 (8 ounce) package fresh spinach
2 (8 ounce) packages cream cheese, softened
½ cup chopped fresh chives
¼ cup olive oil
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
2 cups chicken broth
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 601 calories, Carbohydrate 8.8 g, Cholesterol 138.4 mg, Fat 51.3 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 21.8 g, Sodium 1417.8 mg, Sugar 4.3 g

SPINACH AND ARTICHOKE CHICKEN CASSEROLES



Spinach and Artichoke Chicken Casseroles image

Provided by Molly Yeh

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
1 large onion, finely chopped
Kosher salt
2 cloves garlic, chopped
6 tablespoons all-purpose flour
2 cups whole milk
Enough chicken soup bouillon for 2 cups broth
1 1/2 pounds boneless, skinless chicken thigh or breast, chopped into 1/2- to 3/4-inch pieces
1/2 teaspoon dried thyme
Freshly ground black pepper
One 14-ounce can artichokes, drained and chopped
One 10-ounce block frozen spinach, thawed and drained
8 ounces light cream cheese
1/2 bunch fresh parsley
Pinch crushed red pepper
One 16-ounce can refrigerated biscuit dough
1 large egg, lightly beaten with a splash of water
Flaky salt, such as Maldon

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.

ARTICHOKE & SPINACH CHICKEN CASSEROLE



Artichoke & Spinach Chicken Casserole image

Try this homey and comforting casserole for an alternate main dish at Thanksgiving. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 20

3 cups uncooked bow tie pasta
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 large eggs
1-1/2 cups 2% milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups cubed cooked chicken
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Monterey Jack cheese
2 tablespoons grated Parmesan cheese
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350°. Cook the pasta according to package directions; drain., In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat., In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta., Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes. , Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.

Nutrition Facts : Calories 455 calories, Fat 21g fat (11g saturated fat), Cholesterol 136mg cholesterol, Sodium 713mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

CHICKEN AND SPINACH CASSEROLE



Chicken and Spinach Casserole image

Enjoy pasta with chicken and spinach - a delightful casserole dinner that can be made ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 6

2 cups uncooked gemelli (twist) pasta (8 ounces)
1 package (1.8 ounces) leek soup mix
2 cups milk
1 cup cut-up cooked chicken
2 cups baby spinach leaves
1/4 cup freshly shredded Parmesan cheese

Steps:

  • Heat oven to 350°. Spray 1 1/2-quart casserole or square baking dish, 8 x 8 x 2 inches, with cooking spray. Cook and drain pasta as directed on package.
  • While pasta is cooking, mix soup mix (dry) and milk in 1-quart saucepan. Heat to boiling, stirring constantly.
  • Mix pasta, chicken and spinach in baking dish. Pour soup mixture over pasta mixture; stir gently to mix. Spread evenly. Sprinkle with cheese.
  • Bake uncovered about 20 minutes or until bubbly and light golden brown.

Nutrition Facts : Calories 345, Carbohydrate 55 g, Cholesterol 25 mg, Fiber 4 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 960 mg

CHICKEN SPINACH CASSEROLE



Chicken Spinach Casserole image

Among the most popular recipes on our blog, the Creamy Spinach Chicken Casserole is a delicious recipe that features creamy chicken! I made this dish by layering fresh spinach into a baking dish along with raw chicken breasts, a creamy parmesan sauce, and a cheese crust that melts under the cheese sauce. As an easy weeknight meal, you can serve it with either rice or pasta!

Provided by Mohamed Shili

Categories     Main     Dinner

Time 30m

Number Of Ingredients 8

1 lb chicken breasts (2 chicken breasts, cut in half crosswise)
8 oz fresh spinach
8 oz Monterey Jack cheese (grated)
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup parmesan cheese (grated)
1/2 tsp ground black pepper
1 tsp garlic salt

Steps:

  • Preheat the oven to 500°F.
  • Prepare a 13 x 9-inch baking dish by lightly spraying it with cooking spray. Meanwhile, prepare the creamy sauce by combining the ingredients.
  • Prepare the spinach and pack it into the casserole dish.
  • Add uncooked chicken breasts on top.
  • Cover evenly with the creamy sauce mixture.
  • Add the shredded Monterey Jack cheese and bake on the bottom rack of the preheated oven for 20-25 minutes or until the spinach shrinks and the chicken is thoroughly cooked.

Nutrition Facts : Calories 417.9 cal

CHICKEN AND SPINACH CASSEROLE



Chicken and Spinach Casserole image

Make and share this Chicken and Spinach Casserole recipe from Food.com.

Provided by Matt A

Categories     One Dish Meal

Time 1h45m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1 cup onion
1 tablespoon garlic
3 tablespoons flour
3 cups milk
1 (10 3/4 ounce) can cream of chicken soup
1/4 teaspoon cayenne pepper
8 ounces dry wide egg noodles
2 lbs frozen spinach
1 1/2 lbs chicken breasts
8 ounces white cheddar cheese
3/4 cup breadcrumbs
2 tablespoons olive oil
4 ounces parmesan cheese

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.

Nutrition Facts : Calories 458.4, Fat 24.9, SaturatedFat 11.6, Cholesterol 98.7, Sodium 624.3, Carbohydrate 30.1, Fiber 3.5, Sugar 2.3, Protein 29.8

CHICKEN AND SPINACH PASTA CASSEROLE RECIPE



Chicken and Spinach Pasta Casserole Recipe image

A delicious and simple casserole filled with yummy chicken, pasta and spinach!

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 13

10 oz rigatoni pasta (uncooked)
1 pkg package frozen chopped spinach (thawed and drained)
2 teaspoon olive oil
1 onion (diced)
4 teaspoon minced garlic
3 boneless, skinless chicken breasts (cubed)
14.5 ounces diced tomatoes (undrained)
24 ounces marinara sauce
3 Tablespoon tomato paste
1¼ teaspoon dried basil
¾ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
½ cup grated parmesan cheese

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.

Nutrition Facts : Calories 358 kcal, Carbohydrate 51 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 43 mg, Sodium 897 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

CHEESY CHICKEN AND SPINACH CASSEROLE



Cheesy Chicken and Spinach Casserole image

An easy dish for the busy cook. Combines tender cubes of chicken with spinach and creamy gouda cheese! One of my husband's most requested dishes.

Provided by Babushka

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless chicken breasts
1/2 lb frozen spinach, chopped
1/3 lb smoked gouda cheese
1/4 cup nonfat milk
2 tablespoons butter or 2 tablespoons margarine
1/3 cup breadcrumbs (i use italian seasoned)
2 tablespoons breadcrumbs
1 tablespoon chili powder
1 tablespoon vegetable oil

Steps:

  • Thaw spinach and preheat oven to 375°F.
  • Chop chicken into cubes of about 1 square inch ( or 2.5 cm squared).
  • Cook chicken in skillet with tbsp of vegetable oil until mostly cooked through. Do not cook through completely or chicken will get dry.
  • Cut gouda into strips and melt it in 1/4 cup of fat free milk. (I usually do this in the microwave by cooking and stirring every few minutes).
  • While cheese is melting, mix together the chicken and spinach in a casserole dish so that spinach is dispersed evenly throughout. If you have more chicken than spinach, add a bit more spinach keeping in mind it will shrink as it gets cooked!
  • As soon as cheese is melted pour immediately over the chicken and spinach. Do not mix again! The cheese will melt through the layers as it cooks.
  • Melt the butter and add to it the breadcrumbs.
  • Using your fingers or a fork, crumble together the breadcrumb and butter mixture and sprinkle evenly over the top of the dish.
  • Sprinkle remaining 2 tbsp of breadcrumbs and chili powder evenly over dish.
  • Bake covered for about 35-40 minutes.

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Spinach Artichoke Chicken Casserole - Keto Cooking Christian tip ketocookingchristian.com. 4 cups cooked chicken, shredded/chopped 9 ounce package frozen spinach, thawed and well drained 14 ounces artichoke hearts (plain), chopped 8 ounces cream cheese, at room temperature 1 cup parmesan cheese, grated 1 ½ cups shredded mozzarella cheese ⅔ cup …
From therecipes.info


QUICK CHICKEN AND SPINACH BAKE CASSEROLE - A WELL-SEASONED …
Prep oven and baking dish. Preheat oven to 375 degrees. Grease a 2-quart baking dish (8 by 8-inch or 7 by 11-inch work well). Thaw and dry spinach. Place frozen spinach in a fine mesh strainer under hot running water until thawed. Let cool then squeeze out moisture. Layer spinach and chicken in prepared dish.
From seasonedkitchen.com


CHEESY SPINACH & CHICKEN PIEROGI CASSEROLE | CHICKEN.CA
Prepare a large baking pan (16 x 12 inches – 40 x 30 cm) by spraying with vegetable oil cooking spray or coating with oil. Heat oil over medium-high heat in a skillet. Dice the onions and cut the chicken breast into bite-size pieces – about ½ inch (1.25 cm) diced. Add to the skillet and cook through and until lightly browned – about 10 ...
From chicken.ca


CREAM CHEESE CHICKEN AND SPINACH CASSEROLE RECIPE - HOW TO …
2021-01-21 Marinades, flavorful sauces, and rubs are great ways to add delicious flavor to a boneless skinless chicken breast. Our recipe has a wonderful marinade that only takes 15 minutes to penetrate the meat. You can leave out the red pepper flakes if you want a more neutral dish, but for those who like a little zing in their food, the red pepper flakes are the perfect addition.
From homestratosphere.com


HOT SPINACH DIP CHICKEN CASSEROLE - THE MIDNIGHT BAKER
2016-03-13 Heat oil in a large skillet over medium high heat. Brown chicken well on both sides; remove from pan and set aside. In a large bowl, mix the artichokes, cream cheese, soup, 1 cup shredded mozzarella, Parmesan and very well drained spinach. Spread HALF the dip in the bottom of the prepared pan.
From bakeatmidnite.com


ITALIAN SPINACH AND CHICKEN CASSEROLE - LIVE SIMPLY
2014-11-14 Around the first of October or so, I get a large batch of condensed cream of chicken soup into the freezer so that I can have quick jars on hand for casseroles without reaching for the MSG filled red cans of condensed soup. These are great “make ahead” dinners that can sit in the fridge unbaked for a day or so, and also make wonderful meals to bring to a new momma or …
From livesimply.me


CHICKEN AND SPINACH CASSEROLE - BIGOVEN
Combine Light Mayonnaise, sour cream, garlic powder, pepper, and Parmesan cheese and shredded mozzarella in a medium bowl. In another bowl, toss 1/3 of the sauce with the chicken and spinach and spread in the casserole dish. Pour the rest of the sauce mixture over the chicken and spinach. Bake, uncovered, 40 minutes or until top is golden brown.
From bigoven.com


21 CHICKEN AND SPINACH RECIPES TO TRY FOR DINNER
2022-02-03 Weeknight Chicken Florentine Pasta. This creamy chicken and fresh spinach recipe is ready in about 30 minutes! "This dish is so fast to make, and is company worthy," says thedailygourmet. "For faster preparation, wilt the spinach at the same time you drain the pasta.
From allrecipes.com


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