Cheesy Spinach and Chicken Bake

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Effort Level: Medium (Requires multi-step prep but straightforward assembly)
Calorie Intensity: Moderate-High (A satisfying, protein-packed meal)

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A Note from the Chef

This Cheesy Spinach and Chicken Bake is the ultimate one-pan comfort food. It transforms simple ingredients into a creamy, flavorful, and deeply satisfying casserole that’s perfect for a family dinner, meal prep, or feeding a crowd. The combination of tender chicken, vibrant spinach, and a rich, three-cheese sauce baked to golden perfection is guaranteed to become a regular in your rotation.

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Ingredients

For the Chicken & Veggies:

• 2 tablespoons olive oil

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• Salt and black pepper, to taste

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 10 oz (280g) fresh spinach, roughly chopped

For the Creamy Cheese Sauce:

• 4 tablespoons unsalted butter

• ⅓ cup all-purpose flour

• 2 cups whole milk, warmed slightly

• 1 cup low-sodium chicken broth

• 1 cup shredded mozzarella cheese

• 1 cup shredded sharp cheddar cheese

• ½ cup grated Parmesan cheese, divided

• ½ teaspoon dried thyme

• ¼ teaspoon ground nutmeg (optional but recommended)

For the Topping:

• 1 cup Italian-style breadcrumbs (or panko mixed with 1 tsp Italian seasoning)

• 2 tablespoons melted butter

• Fresh parsley or chives, chopped (for garnish)

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Instructions

Prep Intensity: Medium. This recipe requires you to cook the chicken, wilt the spinach, and make a cheese sauce (a roux) before assembling. Have all your ingredients measured and ready (mise en place) for a smooth process.

Step 1: Cook the Chicken & Spinach

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

2. Season & Sear: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the cubed chicken with garlic powder, onion powder, paprika, salt, and pepper. Add to the hot skillet and cook for 5-7 minutes, until browned and cooked through. Remove the chicken with a slotted spoon and set aside in a large bowl.

3. Sauté Aromatics: In the same skillet (reduce heat to medium), add the diced onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

4. Wilt Spinach: Add the chopped spinach in handfuls, stirring until each batch wilts down. This will take about 2-3 minutes total. Once all spinach is wilted, remove the onion-spinach mixture from the skillet and add it to the bowl with the cooked chicken.

Step 2: Make the Cheese Sauce (Roux-Based)

Cooking Intensity: Medium. This is the heart of the dish. Constant whisking is key to a lump-free sauce.

1. Make the Roux: In the now-empty skillet, melt the 4 tablespoons of butter over medium heat. Once melted, whisk in the flour. Cook, whisking constantly, for 1-2 minutes until the mixture is bubbly and golden—this cooks the raw flour taste.

2. Gradually Add Liquids: Slowly pour in the warm milk and chicken broth while whisking vigorously to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.

3. Cheese Time: Remove the skillet from heat. Stir in the mozzarella, cheddar, and half of the Parmesan cheese (reserve the rest for the topping). Add the dried thyme and nutmeg. Season with salt and pepper to taste. Stir until the cheese is completely melted and the sauce is smooth.

Step 3: Assemble & Bake

1. Combine: Pour the creamy cheese sauce over the chicken and spinach mixture in the large bowl. Stir until everything is evenly coated.

2. Transfer: Pour the entire mixture into your prepared baking dish, spreading it into an even layer.

3. Add Topping: In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.

4. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.

Step 4: Rest & Serve

Final Step Intensity: Low. Crucial for setting the casserole.

1. Rest: Remove the bake from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly, making it easier to slice and serve.

2. Garnish & Serve: Sprinkle with fresh parsley or chives. Serve hot alongside a simple green salad, crusty bread, or steamed vegetables.

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Nutrition Information

*Per serving (approximately 1/6th of the casserole).* Please note: Nutrition facts are estimates and will vary based on specific ingredients used.

*Percent Daily Values are based on a 2000 calorie diet.
**Sodium can be significantly reduced by using low-sodium cheese and broth.

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Recipe Notes & Storage

• Make-Ahead: Assemble the casserole (without the breadcrumb topping) up to a day ahead. Cover and refrigerate. Add the topping just before baking, and you may need to add 5-10 minutes to the bake time.

• Storage: Cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat individual portions in the microwave until hot. For the best texture, reheat larger portions in a 350°F (175°C) oven, covered with foil, for 15-20 minutes.

• Freezing: This casserole freezes well before baking. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

• Substitutions:

  • Chicken: Substitute with rotisserie chicken for a shortcut. Use about 4 cups of shredded cooked chicken.

  • Spinach: Frozen chopped spinach (thawed and squeezed very dry) can be used in place of fresh.

  • Cheese: Feel free to experiment with Gouda, Monterey Jack, or Fontina. For a lighter version, use reduced-fat cheeses and 2% milk.

  • Gluten-Free: Use a 1:1 gluten-free flour blend and gluten-free breadcrumbs.