Chicken-Spinach Bake
A savory baked chicken and spinach dish topped with crescent rolls, perfect for a quick, flavorful meal that pairs well with fresh tomato and feta salad.
Ingredients
- 2 large chicken breasts, cooked and sliced
- 1 package frozen chopped or leaf spinach, cooked and strained well
- 1 package Pillsbury crescent dinner rolls ⓘ
Instructions
- Place cooked, sliced chicken in a square baking dish or pan.
- Cover with a layer of cooked and well-strained spinach.
- Unroll the crescent dough and place it on top of the spinach layer.
- Bake at 350°F until the dough is lightly brown.
- Serve with sliced tomatoes topped with feta cheese, black olives, onions, oil, and vinegar to taste.
Tips & Substitutions
For added flavor, consider seasoning the chicken with garlic powder or Italian herbs before layering. If you don't have crescent rolls, puff pastry or biscuit dough can serve as a great substitute. Additionally, incorporating a layer of cream cheese mixed with herbs can enhance the dish's creaminess, similar to what you'd find in Busy Day Casserole (Chicken Or Turkey).
Serving Suggestions
This dish pairs beautifully with a fresh garden salad or roasted vegetables for a complete meal. You might also serve it alongside garlic bread or a light pasta dish for a heartier option. Adding sliced tomatoes topped with feta, black olives, and a drizzle of oil and vinegar makes for an excellent complement.
Storage & Reheating
Store leftover Chicken-Spinach Bake in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. You can also microwave individual portions, but the dough may lose some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Spinach Bake contains roughly 86 calories, with 10g protein and 5g fat. It is an excellent source of protein (21% 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! You'll need about 10-12 ounces. Sauté it until wilted, then drain excess moisture before layering. This will keep the dish from becoming watery.
What other proteins can I use in this recipe?
You can substitute the chicken with cooked turkey, shredded rotisserie chicken, or even a plant-based protein for a vegetarian option. Just ensure the protein is cooked and seasoned to your liking before layering.
Can I prepare this dish in advance?
Absolutely! You can assemble the Chicken-Spinach Bake a day ahead and store it in the refrigerator. Just add a few extra minutes to the baking time if baking straight from the fridge.
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).