Chicken Casserole With Mushrooms and Spinach
Updated Sept. 27, 2024
- Total Time
- About 1½ hours
- Prep Time
- 30 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup unsalted or salted butter
- ¼cup extra-virgin olive oil
- 1pound mushrooms, any variety, chopped
- 1small onion, chopped (1 cup)
- Salt and pepper
- ½cup all-purpose flour
- ½cup heavy cream
- 1cup chicken stock
- 2cups (6 ounces) finely shredded Parmesan
- 10ounces frozen spinach, thawed and drained (or 16 ounces fresh spinach, chopped and sautéed)
- 1pound cooked chicken breast meat, coarsely shredded
- 4cups cooked rice, white or brown
Nutritional analysis per serving (6 servings)
644 calories; 34 grams fat; 16 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 37 grams protein; 1028 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 350 degrees.
- Step 2
In a large skillet, melt the butter and olive oil over medium heat. Add the mushrooms, onion and ½ teaspoon salt. Cook, stirring occasionally, until the onions are softened, about 10 minutes.
- Step 3
Sprinkle the flour on top and stir for 2 minutes. Add the heavy cream and chicken stock and bring to a boil, cooking for an additional 1 minute. Turn the heat off and stir in 1 cup of the Parmesan, reserving the remaining 1 cup of Parmesan.
- Step 4
Season the spinach with salt and pepper. Stir the seasoned spinach into the cream and mushrooms. Season the chicken with salt and pepper, then add it to the spinach and mushroom mixture. Stir in the rice. Taste then add salt and pepper if needed.
- Step 5
Spread the mixture into a lightly greased 9-by13-inch broiler-safe baking dish. Bake until heated throughout, about 25 minutes. Remove the casserole and turn on the oven’s broiler.
- Step 6
Sprinkle the remaining 1 cup of Parmesan in an even layer over the top of the baked casserole. Return the casserole to the top third of the oven and broil just until the Parmesan has melted, 1 to 2 minutes. Pay very close attention to ensure the Parmesan does not burn. Remove the casserole from the oven and allow it to sit for a few minutes before serving. Store covered in the refrigerator for up to 3 days.
Private Notes
Comments
I agree with others that the sauce is excessively thick. Even when I added more broth and cream (probably doubling the original measurements) I splashed on some more broth before baking. Two tablespoons of flour would probably be sufficient. As for construction, I would hold out the chicken and sandwich it between layers of the other mixed ingredients. That would ensure even distribution of the protein. With all that said, my husband and I thought it was delicious. Very reminiscent of chicken Tetrazzini, another old-school casserole. (My favorite recipe has a sauce made with 1/4 cup butter, 1/4 cup flour, 2 cups chicken stock, 1 and a 1/4 cups milk, 1/4 cup dry sherry, and 1 cup heavy cream, salt, pepper, and a hint of nutmeg). Also, I’d say the yield of this recipe is 6-8 servings.
Cooked this tonight and my husband raved about it. Swapped out the Parmesan for cheddar since we didn’t have any. Took note of other comments and reduced flour to 2 tablespoons and doubled the stock and the texture was excellent; not gloopy or watery. Added some soy and Worcester sauce for umami. Highly recommended for an easy quick dinner!
This is a nice recipe to build upon: perhaps more spice, different vegetables (asparagus, broccoli). The sauté should be in a larger pan than a skillet: there’s a pound of shredded chicken, lb of mushrooms, bit of spinach, 1.5 cups of liquid, cup of onion, and 4 cups of rice and the roux! (Mid-sized crueset at the minimum.) Next time I’ll add some chili flakes, maybe some panko on top of casserole, serve with a salad.
Followed the suggestions of less flour. The rice was way underdone. I let it cook for an additional 15” - so total of 40, and it was closer to being done, but not perfect. Good flavor.
I had some baby spinach and mushrooms to use up do did a search and found this. I halved the recipe. I used some shelf stable vacuum packed cooked rice, and whattya know I DID have about a half cup of cream in the fridge that passed the smell test. For chicken I confess I used a can of Costco cooked chicken breast, using the liquid as my chicken "stock." I wilted the spinach right in with the mushrooms and onions. The amount of flour DID seem high so I backed off by about a third. I always have parmesan around so no issue there. I have to watch my sodium but used plenty of pepper and some Mrs Dash. I liked how it turned out. It DID remind me of chicken tetrazini so gave me comfort food vibes. Yes it is rich and the half recipe ends up being four (or more) servings.
Like many of these recipes, it is a nice base. It needs a lot more spice. Adding soy sauce and black pepper saved this dish from being placed in the “swing and a miss” category. I also sprinkled it with Black Garlic Finishing Salt. Taste it before adding the rice!