Spinach Chicken Casserole Recipe
Spinach Chicken Casserole Recipe photo by Taste of Home

Spinach Chicken Casserole Recipe

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I created this chicken casserole based on a recipe I found on a spaghetti sauce label. I made a few substitutions and additions and was quite pleased with the results. —Jackie Wood, Jackson, Tennessee
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 2 cups uncooked penne pasta
  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1 jar (26 ounces) spaghetti sauce
  • 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Nutritional Facts

1 serving equals 492 calories, 20 g fat (9 g saturated fat), 78 mg cholesterol, 1323 mg sodium, 38 g carbohydrate, 5 g fiber, 39 g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan coated with cooking spray, saute chicken until no longer pink; set aside.
  2. In the same pan, saute onion and green pepper until crisp-tender. Add the spaghetti sauce, spinach, mushrooms and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; add chicken and pasta to the pan. Sprinkle with 1 cup cheese and toss to coat.
  3. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Spinach Chicken Casserole in Simple & Delicious October/November 2010, p60

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Mar. 18, 2014

"Our family of 5 loved this dish! I substituted Shredded Pizza Cheese Blend for the Mozzarella Cheese and omitted the mushrooms."

Reviewed Aug. 31, 2013

"I made a few changes using this recipe for inspiration. I used rotisserie chicken, cut up, about 3 handfuls of fresh baby spinach, trimmed and rough chopped and fresh baby portobello mushrooms, chopped. I sauted the peppers & onions first, then added the mushrooms for about 2 minutes, finally adding the spinach last, stirring in the hot veggies & removing from heat. I then layered the pasta, veggies & pasta sauce and finished with cheese on top. It was a BIG hit with my family!"

Reviewed Mar. 29, 2012

"I don't know what went wrong, we hated this."

Reviewed Dec. 10, 2011

"Good but I did add some extra italian seasoning."

Reviewed Dec. 12, 2010

"My family loved it and my teenage daughter requests me to make it again."

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