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
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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.
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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.
This is comfort food and a nice recipe to play with. My version...leftover rotisserie chicken, a couple of frozen garlic cubes in the sauce, Worcestershire, tagliatelle rather than rice, Better than Bullion, half & half rather than heavy cream. Easy.
Yes reduction of flour to 2 tbsp and increasing liquid (I added about an extra cup and half of stock) is vital. I’ve never been more grateful for the hint than when making this recipe. A lovely comforting dish, but the hints made all the difference.
Used chard instead of spinach. Also added little carrot n celery. Didn't have cream so milk was the substitute. A little thyme in there also. Chicken was citrus marinade with sage then airfield; I had chicken thighs. Tasted great. Season every step. It's in the oven now.
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