Creamy Chicken, Spinach & Mushroom Casserole
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3.6 from 10 votes

Creamy Chicken, Spinach and Mushroom Casserole

Chicken, Spinach and Mushroom Casserole
Course Main Entree
Cuisine American
Keyword casserole, chicken, pasta
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Carrie's Experimental Kitchen


For the Casserole

  • 12 oz. Egg Noodles
  • 2 c. Cooked Chicken Breast, diced
  • 1 tbsp. Butter
  • 10 oz. Sliced Mushrooms
  • 2 Cloves Garlic, minced
  • 3 c. Fresh Baby Spinach, rinsed
  • Prepared Sauce
  • Salt and Pepper, to taste

For the Sauce

  • 2 tbsp. Butter
  • 2 Scallions, chopped
  • 2 tbsp. All Purpose Flour
  • 3 c. Chicken Broth
  • 1 c. Heavy Cream
  • 2 c. Shredded Asiago Cheese, or other soft/semi-soft cheese of your liking


  • For the Casserole
  • Preheat oven to 350 degrees F.
  • Prepare egg noodles according to package directions allowing them to be al dente. Drain.
  • In a lage saute pan, melt butter and add mushrooms and garlic. Saute until the mushrooms start to soften, approximately 2 minutes; then add the spinach and chicken and stir until the spinach has wilted. Season with salt and pepper as desired and remove from heat.
  • Combine the vegetable and chicken mixture, egg noodles and the prepared sauce, place in a casserole dish and bake for 30 minutes or until hot and bubbly.
  • For the Sauce
  • In a small saucepan, heat the heavy cream over medium heat until warm, not boiling.
  • In a medium saucepan, melt butter over medium heat and add the scallions. Stir for 1 minute then whisk in the flour forming a roux.
  • Add the chicken broth and cheese. Keep stirring until the cheese has melted and the sauce is smooth; then add the warmed heavy cream.