Introduction

Hey there, friend! Have you ever had one of those days where you just crave something warm, comforting, and completely hassle-free? Something that feels like a big hug in a dish? That’s exactly how I feel about this Creamy Chicken and Spinach Casserole. It reminds me of gathering around the table with family, everyone eager for a scoop of something delicious and cheesy. It’s one of those recipes that’s so straightforward, you can pull it together even on your busiest weeknights, and it always, always disappears fast. It’s a true classic comfort food, updated just a little to make your life easier!

Why You’ll Love This Recipe

Fast: Uses pre-cooked chicken for a speedy assembly.
Easy: Simple ingredients, simple steps – perfect for beginners!
Giftable: Makes a wonderful comforting meal to share with a friend or neighbor.
Crowd-pleasing: Who doesn’t love creamy, cheesy goodness?

Ingredients

Here’s what you’ll need to whip up this cozy casserole. Nothing fancy, just good old pantry staples!

2 cups cooked chicken, shredded or cubed: This is your shortcut hero! Rotisserie chicken from the grocery store works perfectly, or use leftover chicken from another meal.
10 ounces frozen spinach, thawed and well-drained: Make sure you squeeze every last drop of water out! You don’t want a watery casserole. I like to press it in a fine-mesh sieve or even wring it out in a clean kitchen towel.
1 (10.5 ounce) can condensed cream of chicken soup: The base for that dreamy creaminess.
1/2 cup milk: Thins out the soup just right.
1 cup shredded cheddar cheese, divided: For melting in the casserole and getting bubbly and golden on top! Sharp or mild cheddar works great.
1/2 small onion, chopped (optional): Adds a little extra flavor depth. If you’re in a super rush or not an onion fan, feel free to skip this.
2 cloves garlic, minced (optional): Because a little garlic makes everything better, right? Also skippable if needed.
Salt to taste: Start with a little, you can always add more later.
Black pepper to taste: Freshly ground is always best!

How to Make It

Okay, let’s get this comforting dish in the oven! It’s seriously simple.

First things first, you want to get your oven ready. Preheat it to a cozy 375°F (190°C). While it’s warming up, grab your favorite 9×13 inch baking dish and give it a light greasing. This just helps ensure everything comes out nicely later.

Next, in a big bowl, combine your pre-cooked chicken, that super-well-drained spinach, the can of cream of chicken soup, the milk, and half of your shredded cheddar cheese. Give it a good stir until everything is nicely mixed together. You want that creamy soup coating all the chicken and spinach.

If you decided to use the onion and garlic (go you!), grab a small pan. Heat up a tiny bit of oil or butter over medium heat and cook the chopped onion until it’s softened and looks a little translucent. This usually takes just a few minutes. Then, add your minced garlic and cook for just about one minute more – be careful not to let it burn, garlic cooks fast! Stir this fragrant onion and garlic mixture into your big bowl with the chicken mixture.

Now it’s time to season. Add salt and pepper to the mixture. Start with maybe a half teaspoon of each, give it a taste (carefully!), and add more if you think it needs it. Remember, the soup and cheese have some salt already, so you don’t want to overdo it.

Pour this lovely, creamy mixture into your prepared baking dish, spreading it out evenly with a spoon or spatula.

Take the remaining shredded cheese and sprinkle it generously all over the top. This is where the magic happens – that cheesy crust!

Pop the dish into your preheated oven and bake for about 25 to 30 minutes. You’ll know it’s ready when the edges are bubbly and the cheese on top is melted and looks golden brown and delicious. Sometimes it might take a few extra minutes depending on your oven, so just keep an eye on it.

Once it’s out of the oven, it’s going to be piping hot! Let it stand for about 5-10 minutes before you scoop it out. This gives the casserole a chance to set up a little and makes serving much easier (and prevents burned tongues!).

Substitutions & Additions

This recipe is super flexible! Feel free to play around:

Different Protein: Leftover cooked turkey works great instead of chicken.
Different Soup: Cream of mushroom or cream of celery soup could also be used for a slightly different flavor profile.
Add Veggies: Toss in some cooked peas, corn, or sautéed mushrooms with the onion.
Add a Topping: Sprinkle some breadcrumbs or crushed crackers mixed with melted butter over the top along with the cheese for an extra crunchy finish.
Different Cheese: While cheddar is classic, you could try Monterey Jack, a Colby-Jack blend, or even some mozzarella.

Tips for Success

Drain that Spinach! I know I mentioned it, but seriously, squeeze out as much water as humanly possible from the thawed spinach. This is the number one tip for preventing a watery casserole.
Use Cooked Chicken: This recipe is designed for cooked chicken. Adding raw chicken will change the cooking time and texture significantly.
Don’t Overbake: Bake until bubbly and the cheese is melted and lightly browned. Overbaking can make it dry.
Let it Rest: Giving the casserole a few minutes to sit after baking helps it firm up, making it easier to serve neat portions.

How to Store It

If you somehow manage to have leftovers (it’s a rare occurrence in my house!), this casserole stores beautifully. Let it cool completely, then cover the dish tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container. It will keep in the refrigerator for 3-4 days. You can reheat individual portions in the microwave or cover the dish again and warm it gently in the oven at a lower temperature (around 300°F) until heated through.

This casserole also freezes well! Cool completely, then wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but you’ll need quite a bit more (maybe 10-12 ounces fresh?) and you’ll need to wilt it first in a pan and then drain it very well, just like the frozen.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the entire casserole (steps 1-6) up to a day in advance. Cover it tightly and refrigerate. You may need to add an extra 5-10 minutes to the baking time when cooking from cold.

What should I serve with this casserole?

It’s great with a simple side salad, some crusty bread for scooping up the sauce, or even some rice or noodles.

Cozy & Easy Creamy Chicken and Spinach Casserole

A warm, comforting, and completely hassle-free casserole using pre-cooked chicken and spinach. Simple ingredients and steps make it perfect for busy weeknights, offering a creamy, cheesy classic comfort food experience.

Print Recipe Pin Recipe

Cook Time 25

Equipment

9x13 inch baking dish
Large bowl
Spoon or spatula
Small pan Optional, for cooking onion and garlic
Sieve or kitchen towel Optional, for draining spinach

Ingredients

Hauptzutaten

2 cups cooked chicken shredded or cubed; rotisserie or leftover works well
10 ounces frozen spinach thawed and very well-drained
1 can condensed cream of chicken soup 10.5 ounce can
0.5 cup milk
1 cup shredded cheddar cheese divided; sharp or mild
0.5 small onion chopped (optional)
2 cloves garlic minced (optional)
Salt to taste
Black pepper to taste

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the cooked chicken, well-drained spinach, condensed cream of chicken soup, milk, and half of the shredded cheddar cheese. Stir until well mixed.
If using onion and garlic, heat a small amount of oil or butter in a small pan over medium heat. Cook the chopped onion until softened and translucent (a few minutes). Add the minced garlic and cook for about one minute more, being careful not to burn it. Stir this mixture into the bowl with the chicken mixture.
Season the mixture with salt and pepper to taste. Start with a little and add more as needed, remembering the soup and cheese contain salt.
Pour the creamy mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the remaining shredded cheese generously over the top.
Bake for about 25 to 30 minutes, or until the edges are bubbly and the cheese on top is melted and golden brown.
Remove from oven and let the casserole stand for about 5-10 minutes before serving. This helps it set up slightly.

Notes

Ensure spinach is very well drained to prevent a watery casserole. Use pre-cooked chicken for this recipe as written. Don't overbake; bake until bubbly and lightly browned. Let the casserole rest for 5-10 minutes after baking before serving to help it set. Stores in the refrigerator for 3-4 days or freezes for up to 2-3 months.