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Spinach and Chicken Casserole

Rated as 3.84 out of 5 Stars
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"My son, who is an extremely picky eater, loves this quick and simple dish. It's great for pot-luck dinners."
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Ingredients

2 h 45 m servings 601
Original recipe yields 6 servings

Directions

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  1. Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
  4. Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
  5. Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

Footnotes

  • Editor's Notes:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 601 calories; 51.3 8.8 27.5 138 1418 Full nutrition

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Reviews

Read all reviews 17
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this in the crockpot. I put 5 frozen chicken breasts in with the Italian dressing. After it was cooked I shredded the chicken and added the rest of the ingredients. When it was nice an...

Most helpful critical review

This turned out soupy and the mozzarella cheese even sank in. I'd like to try to make this again with some tweeks. I would add more chicken, more spinach, less broth.

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I made this in the crockpot. I put 5 frozen chicken breasts in with the Italian dressing. After it was cooked I shredded the chicken and added the rest of the ingredients. When it was nice an...

So I liked the basics of this recipe but I did make changes that suited my taste after reading that it ended up tasting bland. I used the Italian dressing mix as a dry rub on my chicken and it...

Not bad. Very creamy, which isn't my favorite but hubs likes creamy dishes and it sounded intriguing, so I thought I'd give it a shot. Until I realized (after taking everything out of course) ...

This turned out soupy and the mozzarella cheese even sank in. I'd like to try to make this again with some tweeks. I would add more chicken, more spinach, less broth.

I don't know what I did wrong, but I doubled the recipe and it turned into soup. It was very tasty but the texture was all wrong. Seems like it needed eggs or something to make the cream chees...

The flavor was ok. Followed the directions but it was VERY soupy! Uncovered it, kept cooking hoping some of the liquid would evaporate but gave up and added some dry noodles to absorb the extr...

Prepared with low calorie bleu cheese dressing, low fat cream cheese (used only 1/2 the cream cheese), half the chicken broth and it was delicious. Lower in calories than recipe stated.

Very tasty. Simple to make. Served it over brown rice. Will definitely make it again.

It was just wonderful!! I will be having it for Easter, we love it