Chicken And Spinach Bake
A hearty baked chicken and spinach dish with creamy sauce, Parmesan cheese, and paprika, perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Cook frozen chopped spinach according to package instructions, then drain thoroughly.
- Spread the cooked spinach evenly over the bottom of a buttered 13 x 9-inch baking dish.
- Layer the cut-up cooked chicken over the spinach.
- Melt butter in a saucepan and blend in flour to make a roux.
- Add cream of chicken soup and chicken broth to the roux, cook and stir until the sauce boils and thickens.
- Stir in lemon juice, salt, and pepper.
- Pour the sauce over the chicken layer.
- Sprinkle grated Parmesan cheese on top and dust with paprika.
- Bake in a 400°F oven for 30 minutes or until browned and bubbly.
Tips & Substitutions
For a creamier sauce, consider adding sour cream or cream cheese to the mixture. If you're short on time, rotisserie chicken can be a great substitute for cooked chicken. You can also use fresh spinach instead of frozen; just sauté it until wilted. Adding garlic or onion powder can enhance the flavor of the dish.
Serving Suggestions
This Chicken And Spinach Bake pairs beautifully with a light salad or steamed vegetables for a complete meal. Serve alongside crusty bread to soak up the delicious sauce. For a more substantial dinner, consider offering it with rice or quinoa, which complements the flavors well. Browse more chicken recipes for additional meal ideas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions, but ensure they are heated evenly to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Spinach Bake contains roughly 295 calories, with 10g protein, 20g carbohydrates, and 20g fat. It is an excellent source of vitamin A (36% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1941mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Sauté about 10 ounces of fresh spinach until wilted, then drain well before layering in the dish. This will add a vibrant flavor and texture to your bake.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the Chicken And Spinach Bake a day in advance. Assemble the dish, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and cook as directed, adding a few extra minutes to the baking time if it's cold from the fridge.
What can I substitute for cream of chicken soup?
If you want to avoid canned soup, you can make a homemade version using equal parts chicken broth and milk thickened with cornstarch or flour. This way, you control the ingredients and can adjust the seasoning to your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).