Ready in: 1 hour · Serves: 6 · Technique: Baking · Storage: 3 days in the refrigerator.Quick Answer
This Chicken and Spinach Casserole combines tender chicken and vibrant spinach in a creamy, cheesy dish that’s perfect for holiday gatherings.When the chilly air of New York City settles in and the lights of the holiday season start twinkling, my kitchen transforms into a warm haven filled with the aroma of comfort foods. One of my go-to dishes during this cozy time is my Chicken and Spinach Casserole. It's a wonderful dish to prepare for Thanksgiving or Christmas gatherings, bringing together tender chicken, vibrant greens, and creamy goodness-all tucked into a delightful casserole.
A Cozy Holiday Treat
Let me guide you through the steps to create this delicious dish, sharing each sensory experience and some handy tips I've gathered over the years.
Why You'll Love This Recipe
- This Chicken and Spinach Casserole is a comforting, hearty dish perfect for chilly evenings and festive gatherings.
- It combines tender chicken, vibrant spinach, and creamy cheeses for a delightful explosion of flavors and textures.
- Easy to prepare in just a few steps, making it an ideal option for busy hosts during the holiday season.
- Leftovers can be stored and reheated, ensuring you can enjoy this dish multiple times.
- This recipe can be customized with additional ingredients like sun-dried tomatoes or lemon juice for extra flavor.
Ingredients
To make the Chicken and Spinach Casserole, gather the following ingredients:
Chicken and Vegetables
- 1 pound of boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 5 cups fresh spinach, packed
Cheese and Cream
- 1 cup crème fraîche (or sour cream)
- 1 cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
Seasoning and Base
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 cup cooked rice (white or brown)
- ¼ cup breadcrumbs (optional, for topping)
How to Make Chicken and Spinach Casserole (Step-by-Step)
Follow these easy steps to create a delicious Chicken and Spinach Casserole.
Step 1: Cook the Chicken
Start by preheating your oven to 375°F. In a 10-inch cast-iron skillet, heat the olive oil over medium heat. Once the oil shimmers, add the chicken breasts. The sound of them sizzling is music to my ears. Cook for about 6-8 minutes on each side until golden and cooked through. Transfer the chicken to a cutting board and let it rest for a few minutes before you cut it into bite-sized pieces.
Step 2: Sauté Onion and Garlic
In the same skillet, add the chopped onion. The moment it hits the pan, the sweet aroma infuses the kitchen. Sauté for about 3 minutes until it begins to soften, then throw in the minced garlic and cook for an additional minute.
Step 3: Add Spinach and Season
Pile in the fresh spinach, seasoning it with salt, pepper, and thyme. As it wilts down, the vibrant green color is so inviting! This should take around 2-3 minutes. Once the spinach has reduced, remove the skillet from the heat.
Step 4: Combine and Layer
In a spacious bowl, mix the cooked chicken, sautéed onions and spinach, crème fraîche, and half of the mozzarella and Parmesan cheeses. Stir until everything is well combined. Then, fold in the cooked rice for a hearty base.
Step 5: Assemble the Casserole
Spread the mixture evenly back into the cast-iron skillet. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle with breadcrumbs if desired.
Step 6: Bake
Pop it in the preheated oven for 20-25 minutes. You're looking for a bubbly, golden top and a center that has a slight jiggle when gently shaken.
Common Mistakes to Avoid
- Overcooking the Chicken: Ensure your chicken is just cooked through; it'll continue to cook in the oven.
- Not Prepping Your Spinach: Really pack that spinach in before sautéing. Fresh spinach wilts down significantly, and you want a good presence of greens in the casserole.
- Skipping Seasoning: Taste your mixture before baking; every layer should be well-seasoned to avoid a bland result.
Tips and Tricks for Success
- If you'd like to infuse more flavors, consider adding sun-dried tomatoes or a splash of lemon juice.
- This casserole can be assembled a day in advance-just cover it tightly and refrigerate until you're ready to bake.
- For a gluten-free option, swap the breadcrumbs for crushed gluten-free crackers or simply omit them.
Variations
- Use cooked chicken thighs for added flavor and moisture.
- Replace crème fraîche with Greek yogurt for a lighter alternative.
- Add different cheeses such as cheddar or gouda for a unique twist.
- Incorporate other vegetables like mushrooms or bell peppers for extra nutrition.
How to Serve
- Pair with a simple green salad for a balanced meal.
- Serve with crusty bread to soak up the creamy sauce.
- Add a drizzle of balsamic reduction for a touch of acidity.
- Garnish with fresh herbs like parsley or basil for color and freshness.
Make Ahead and Storage
- Make Ahead: The casserole can be assembled a day in advance. Cover tightly and refrigerate until ready to bake.
- Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat in the oven for the best results, or microwave for a quicker option.
- Freezing: This dish can be frozen before baking; just ensure it is tightly wrapped. Bake from frozen, adding time as needed.
Recipe Notes / What I Learned
Throughout my many attempts at perfecting this Chicken and Spinach Casserole, I realized how integral the combination of textures is to the enjoyment of the dish. The creamy base alongside the crunch of the topping creates a beautiful harmony that makes each bite satisfying and deeply comforting. This is a dish I'm excited to share with family and friends this holiday season!
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~320 calories · 25g protein · 20g carbs · 15g fat
Recipe by:
Delicious Chicken and Spinach Casserole for Holidays
Ingredients
Equipment
Method
- Preheat your oven to 375°F. In a cast-iron skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-8 minutes on each side until golden and cooked through. Transfer to a cutting board and let rest before cutting into bite-sized pieces.
- In the same skillet, add the chopped onion and sauté for about 3 minutes until it begins to soften. Add minced garlic and cook for an additional minute.
- Add the fresh spinach, seasoning it with salt, pepper, and thyme. Sauté for about 2-3 minutes until wilted, then remove from heat.
- In a bowl, combine the cooked chicken, sautéed onions and spinach, crème fraîche, and half of the cheeses. Stir until well combined, then mix in the cooked rice.
- Spread the mixture back into the skillet, top with remaining cheeses and breadcrumbs if desired.
- Bake in the oven for 20-25 minutes until bubbly and golden on top.
Notes
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but make sure to thaw and drain it well to avoid excess moisture in the casserole.
2. How can I make this dish ahead of time?
You can assemble the casserole a day in advance and store it tightly covered in the refrigerator until you're ready to bake it.
3. What can I substitute for crème fraîche?
Sour cream is a great substitute for crème fraîche in this recipe, providing a similar creamy texture.
4. Is it possible to make this recipe gluten-free?
Yes, you can omit the breadcrumbs or use crushed gluten-free crackers as a topping to make this dish gluten-free.
5. How do I know when the casserole is done baking?
The casserole is done when the top is bubbly and golden, and the center has a slight jiggle when gently shaken. It should take about 20-25 minutes in the oven.
