Creamy Chicken and Spinach Casserole
This chicken and spinach casserole is made with a creamy Parmesan sauce. The crunchy, buttery breadcrumb topping is the perfect finishing touch.
- Serves: 4 persons
- 1package (10 ounces) frozen chopped spinach (cooked)
- 5tablespoons butter (divided)
- 3tablespoons all-purpose flour
- 1teaspoon seasoned salt
- 1 ½cups milk
- ½cup fresh grated Parmesan cheese
- ½cup heavy cream, light cream, or half-and-half
- Salt and freshly ground black pepper (to taste)
- 2cups cooked diced chicken
- 1cup fine soft breadcrumbs
Step 1Heat the oven to 350 F. Lightly butter a 2-quart baking dish.
Step 2Drain the cooked spinach in a colander, squeezing or pressing to get as much of the water out as possible. Spread the spinach in the bottom of the prepared baking dish.
Step 3In a medium saucepan over medium-low heat, melt 3 tablespoons of butter. Add the flour and seasoned salt to the butter and cook, stirring, for 2 minutes. Gradually add the milk and cook, stirring constantly, until thickened. Stir in the Parmesan cheese and cream. Cook, stirring until the cheese has melted. Taste and add salt and pepper, as needed. Add the chicken to the sauce and stir to blend.
Step 4Pour the chicken and sauce mixture over the spinach layer in the baking dish.
Step 5Melt the remaining 2 tablespoons of butter in the microwave or in a saucepan on the stovetop. Toss the butter with the soft breadcrumbs. Spread the crumbs over the casserole.
Step 6Bake the casserole for 20 to 25 minutes, or until the topping is nicely browned. To brown the topping a little more, turn the broiler on and broil for a minute or two before you take it out of the oven.