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overhead shot of chicken casserole with a large spoon in it
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5 from 4 votes

Creamy Chicken Casserole

Creamy Chicken Casserole prepared with tender chunks of white meat chicken and wilted spinach in a creamy cheddar sauce, and sprinkled with buttery cracker crumbs!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Keyword: chicken casserole creamy, easy casseroles, spinach casserole
Servings: 6
Calories: 616kcal


  • Stove
  • Oven


  • 2 tablespoons olive oil
  • 5 cups boneless skinless chicken breasts, diced
  • 1 teaspoon Italian Seasoning, or any other dried herbs that you have on hand or want to use
  • Salt and fresh ground black pepper, to taste
  • 10 oz bag frozen cut up spinach
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 sleeve ritz crackers, crushed
  • 4 tablespoons butter, melted
  • Chopped fresh parsley, for garnish


  • Preheat oven to 350˚F.
  • Lightly grease a 9x13 baking dish with cooking spray and set aside.
  • Heat olive oil in a large skillet set over medium high heat.
  • Add cut up chicken to the hot oil; season with basil, salt, and pepper, and cook for 5 minutes, stirring occasionally.
  • Add frozen spinach to the skillet and cook until spinach is thawed and chicken is cooked through; about 5 more minutes.
    NOTE: IF using thawed/fresh spinach, add it to the skillet only 2 minutes before the chicken is cooked through.
  • Transfer chicken and spinach mixture to previously prepared baking dish.
  • To the chicken, add sour cream, mayonnaise, and shredded cheddar.
  • Season with paprika, garlic powder, and onion powder; mix and stir until thoroughly combined. If it looks dry, add just a bit more sour cream or mayo.
  • Smooth out the top. Set aside.
  • Crush the ritz crackers and put them in a bowl; drizzle melted butter over the crushed crackers and stir to combine.
  • Sprinkle the crackers over the chicken mixture.
  • Bake, uncovered, for 30 to 35 minutes, or until casserole is hot and bubbly on the sides.
  • Remove from oven and let stand 10 minutes.
  • Garnish with parsley.
  • Serve.


Calories: 616kcal | Carbohydrates: 4g | Protein: 24g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 579mg | Potassium: 534mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6295IU | Vitamin C: 4mg | Calcium: 255mg | Iron: 2mg