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Chicken Spinach Bake

 Chicken Spinach Bake
A good friend shared this recipe with me years ago, and I've used it often. With the creamy sauce and lovely look of this dish, even people who aren't very fond of spinach seem to enjoy it served this way. -Sue Braunschweig, Delafield, Wisconsin
16 ServingsPrep: 25 min. Bake: 35 min.


  • 3 packages (10 ounces each) frozen chopped spinach, thawed
  • 3 eggs
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup grated Parmesan cheese, divided
  • 3/4 cup Italian-seasoned bread crumbs
  • 16 boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 5 tablespoons butter, melted
  • 6 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup sliced fresh mushrooms


  • Drain and squeeze out excess moisture from spinach. Beat eggs, onion
  • salt and nutmeg. Add spinach and 1/4 cup Parmesan cheese; mix well.
  • Combine bread crumbs and remaining Parmesan. Sprinkle chicken with
  • salt and pepper; coat with crumb mixture. Place in two greased
  • 13-in. x 9-in. baking pans. Spread 2 tablespoons spinach mixture
  • onto each breast. Sprinkle with remaining crumb mixture; drizzle

2 of 2

Chicken Spinach Bake (continued)

Directions (continued)

  • with butter. Bake at 350° for 35-40 minutes or until chicken
  • juices run clear.
  • For sauce, melt 4 tablespoons butter; blend in flour and salt. Stir
  • to form a smooth paste. Add milk; cook and stir until thickened and
  • bubbly. Add cheese and stir until melted. Saute mushrooms in
  • remaining butter. Stir into cheese mixture. Carefully pour sauce
  • over chicken, or pour into a serving bowl and pass. Yield: 16
  • servings.
Nutritional Facts: 1 serving (1 each) equals 324 calories, 18 g fat (10 g saturated fat), 146 mg cholesterol, 540 mg sodium, 8 g carbohydrate, 1 g fiber, 31 g protein.