You know those nights? The ones where you’re just too tired to even think about cooking, but you still want something warm, delicious, and totally comforting? Yeah, me too. That’s exactly when this Chicken and Spinach Casserole with Cream swoops in like a weeknight superhero. Honestly, it’s become my absolute go-to because it’s ridiculously easy and always hits the spot. The creamy, cheesy goodness combined with tender chicken and vibrant spinach? Pure magic in a baking dish. Trust me, this recipe is about to become your new best friend too!
Why You’ll Love This Chicken and Spinach Casserole with Cream
Seriously, this Chicken and Spinach Casserole with Cream is a dream for so many reasons:
- It’s incredibly easy to whip up, perfect for those super busy weeknights.
- That creamy, dreamy texture is just pure comfort food bliss.
- It’s so versatile – you can totally switch things up with different veggies or cheeses.
- Dinner on the table in under an hour? Yes, please!
Gather Your Ingredients for the Perfect Chicken and Spinach Casserole with Cream
Alright, let’s talk about what you’ll need to make this dreamy Chicken and Spinach Casserole with Cream. Having everything ready to go makes the whole process super smooth, trust me! It’s all about simple, good-for-you ingredients coming together.
For the Casserole Base
This is where all the creamy goodness happens:
- 1 pound cooked chicken, all shredded or diced – rotisserie chicken is a great shortcut here!
- 10 ounces frozen spinach, thawed and squeezed super dry. This is important so your casserole isn’t watery!
- 1 (10.5 ounce) can cream of mushroom soup – the classic base for that irresistible creamy texture.
- 1/2 cup heavy cream – for extra richness and that velvety feel.
- 1/4 cup grated Parmesan cheese – hello, cheesy deliciousness!
- 1/2 teaspoon garlic powder – a little flavor boost.
- 1/4 teaspoon black pepper – just a pinch to wake things up.
For the Optional Topping
If you want a little crunch, grab these:
- 1/4 cup bread crumbs – Panko works great for an extra crispy topping.
- 2 tablespoons melted butter – to get that topping nice and golden brown.
Step-by-Step Guide to Making Your Chicken and Spinach Casserole with Cream
Alright, let’s get this amazing Chicken and Spinach Casserole with Cream into the oven! It’s seriously so simple, you’ll wonder why you haven’t made it a million times already. Just follow these easy steps and get ready for some serious dinner satisfaction. Maybe peek at another delicious chicken casserole while you wait for this one to bake!
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First things first, get that oven preheating to 375°F (190°C). While it’s warming up, just give your baking dish a quick grease. Nothing fancy, just enough so nothing sticks! Sometimes I use cooking spray, sometimes a little butter – it all works!
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Now, grab a large skillet. Toss in your cooked chicken (shredded or diced, whatever you prefer!), the thawed and *really* well-squeezed spinach (seriously, get all that water out!), that can of cream of mushroom soup, the heavy cream, Parmesan cheese, garlic powder, and black pepper. Give it all a good stir until everything looks like it’s best friends. It should be nice and combined.
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Time to get it into the baking dish! Pour that lovely mixture into your greased dish and spread it out evenly. Try to get it nice and smooth so it bakes evenly.
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If you’re doing the optional crunchy topping (and I totally recommend it!), grab a small bowl. Mix your bread crumbs with the melted butter. Then, just sprinkle this yummy goodness all over the top of the casserole. It’ll get so golden and delicious in the oven!
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Into the oven it goes! Bake it for about 25 to 30 minutes. You’re looking for it to be bubbly around the edges and for that breadcrumb topping to be perfectly golden brown. It smells amazing at this point, just a heads up! For other chicken casserole ideas, check out this one.
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And the hardest part? Waiting! Let the casserole rest for a few minutes after it comes out of the oven. This lets everything settle and makes it easier to serve.
Tips for the Best Chicken and Spinach Casserole with Cream
Making this Chicken and Spinach Casserole with Cream is already pretty foolproof, but here are a few little things I’ve learned that make it *extra* special. First off, really squeeze that spinach dry! I can’t stress this enough. Soggy spinach is the enemy of a good casserole texture. Also, don’t be afraid to jazz it up! I love adding some sautéed mushrooms or even a pinch of nutmeg to the mix – it adds another layer of flavor. If you don’t have cream of mushroom soup, cream of chicken soup works too, or even a mix! Want to see how versatile chicken can be? Check out this amazing chicken shawarma recipe. It’s all about making this creamy casserole your own!
Ingredient Notes and Substitutions
So, let’s chat about the ingredients in our fantastic Chicken and Spinach Casserole with Cream. Sometimes you might be missing something, or just want to try a little variation. No worries! The cream of mushroom soup is really the hearty, savory backbone here, but honestly, a can of cream of chicken soup works like a charm too if that’s what you’ve got. If you’re not a huge mushroom fan, you could even venture towards cream of celery! And for the cheese, while Parmesan is lovely and adds a nice salty kick, a bit of shredded cheddar mixed in is also totally delicious. It’s all about making this casserole your own perfect comfort food!
Serving Suggestions for Your Creamy Casserole
This dreamy Chicken and Spinach Casserole with Cream is pretty much a meal all on its own, but if you want to round out your dinner, I’ve got some ideas! A simple green salad is always a winner – something light to cut through the richness. Maybe a refreshing cucumber salad or a vibrant roasted beet and carrot salad. And of course, some crusty bread for dipping up any extra creamy goodness is never a bad idea. So easy, so good!
Storage and Reheating Instructions
Got leftovers of this glorious Chicken and Spinach Casserole with Cream? Lucky you! Just pop it into an airtight container and tuck it into the fridge. It should be good for about 3-4 days. When you’re ready for another helping, the best way to reheat is gently in the oven at around 350°F (175°C) until it’s warmed through, or you can do small portions in the microwave. Careful not to overheat it, or it can get a little rubbery – we want that creamy goodness!
Frequently Asked Questions about Chicken and Spinach Casserole with Cream
Got questions about my favorite Chicken and Spinach Casserole with Cream? I’ve got answers! This dish is so forgiving, but a little insider info never hurt anyone. Let’s dive in!
Can I make this Chicken and Spinach Casserole with Cream ahead of time?
Oh, absolutely! This is one of those fantastic dishes that’s actually *better* when you make it ahead. You can assemble the whole casserole (just hold off on the breadcrumb topping until you’re ready to bake) and pop it in the fridge. Just add the topping and bake it when you’re ready, maybe adding a few extra minutes to the total bake time since it’ll be cold.
What kind of chicken works best for this casserole?
Honestly, convenience is king here! I often use leftover cooked chicken, or even better, a store-bought rotisserie chicken. It’s already cooked and seasoned, and shredding it is a breeze. Diced chicken breast or thighs that you’ve cooked yourself work perfectly fine too, you just need to make sure it’s cooked through before adding it to the mix. If you like exploring chicken dishes, check out this amazing chicken and broccoli recipe.
Can I use fresh spinach instead of frozen for this Chicken and Spinach Casserole with Cream?
You sure can! If you opt for fresh spinach, you’ll need a good amount, probably about a pound or so. You’ll want to sauté it until it wilts down, then squeeze out as much moisture as humanly possible because, remember, we don’t want a watery casserole! It takes a little extra effort, but it’s totally doable.
Is there a way to make this casserole lighter?
If you’re looking to lighten things up a bit, you can try using a ‘light’ version of the cream of mushroom soup and swapping the heavy cream for half-and-half or even whole milk (though it won’t be quite as rich). You could also skip the breadcrumb topping or use a whole wheat version. It’ll still be delicious, just with fewer calories!
Nutritional Information (Estimated)
Just a heads up, the nutritional info for this yummy Chicken and Spinach Casserole with Cream is an estimate, okay? Things like the brands you use and exact portions can change it up. But generally, a serving comes in around 450 calories, with about 25g of protein, 15g of carbs, and 30g of fat. It’s a hearty meal! For more healthy meal ideas, you might like to check out this collection here.
Chicken and Spinach Casserole with Cream
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- In a large skillet, combine the cooked chicken, thawed spinach, cream of mushroom soup, heavy cream, Parmesan cheese, garlic powder, and black pepper. Stir until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- In a small bowl, mix the bread crumbs and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for a few minutes before serving.