Potato Casserole with Ground Chicken and Spinach
This Chicken and Potato Casserole is made with ground chicken browned with onion, layered with sliced potatoes and wilted spinach, and baked in a light cream sauce until tender. It’s a full dinner in one dish, with the potatoes cooking right alongside the chicken and greens.
I make this on weeknights when I want something filling that doesn’t need a separate side dish. It’s also good for feeding a crowd, since it stretches well in a 9×13 pan. I like serving this next to a One Pot Beef and Chickpea Stew or Bean and Vegetable Stew for a couple of hearty dinner options.
If you like hearty, one-pan dinners like this one, these are worth trying too:
- One Pot Beef and Chickpea Stew Packed with Protein and Fiber
- Bean and Vegetable Stew with Smoked Sausage in Tomato Sauce
- 15 High-Protein Low Carb Casseroles for Busy Weeknight Dinner
- 20 High Protein School Night Dinners Ready in 20 Minutes
Ingredients You’ll Need
Slicing the potatoes thin and even is what lets them cook through in the same time as the chicken, so take a little care there. Wilting the spinach before layering it in keeps it from releasing too much extra water into the dish.
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Ingredients
1 tbsp olive oil
1 lb ground chicken
1 medium onion, diced
2 cloves garlic, minced
4 cups fresh spinach
1 1/2 lbs Yukon gold potatoes, thinly sliced
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1 cup shredded cheddar cheese
Salt and pepper, to taste
Directions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
Heat the olive oil in a skillet over medium heat and add the ground chicken and onion.
Cook, breaking the chicken apart with a spoon, until browned and the onion has softened, about 8 minutes. - Stir in the garlic and cook for 30 seconds, then add the spinach and cook until wilted, about 2 minutes.
Remove from the heat and season with salt and pepper.
Set the chicken and spinach mixture aside. - In a saucepan, melt the butter over medium heat and whisk in the flour, cooking for about a minute to cook off the raw flour taste.
Slowly whisk in the chicken broth and heavy cream, cooking for 4 to 5 minutes, until the sauce thickens.
Season the sauce with salt and pepper. - Layer half of the sliced potatoes in the bottom of the prepared baking dish.
Spread the chicken and spinach mixture evenly over the potatoes.
Layer the remaining potatoes on top. - Pour the cream sauce evenly over the top, making sure it reaches down between the layers.
Sprinkle the shredded cheddar over the top.
Cover tightly with foil. - Bake covered for 40 minutes, then uncover and bake for another 15 minutes, until the potatoes are fork-tender and the top is golden.
This one takes a bit of patience, just so you know, since the potatoes need the full time to soften properly under the sauce.
Let it rest for 5 minutes before serving and enjoy!
Important Recipe Notes
- Slice the potatoes thin and even. This is the step that determines whether they cook through in time. Aim for about 1/8 inch thick, using a mandoline if you have one.
- Keep the dish covered for most of the bake. The foil traps steam that helps the potatoes cook through. Removing it too early leaves them undercooked.
- Wilt the spinach before layering it in. This shrinks its volume and keeps it from releasing too much extra water into the finished dish.
- Check the potatoes with a fork before serving. If they’re still firm after the full bake time, cover and bake another 10 minutes before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for the best texture, or in the microwave if you’re short on time.
- This freezes reasonably well, though the cream sauce can separate slightly after thawing. Stir well when reheating to bring it back together.
How to Serve, Store & Customize This Recipe
Serving: Serve hot straight from the baking dish with a simple green salad on the side. This is filling enough on its own to make a complete dinner.
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.
Customizing: Swap the ground chicken for ground turkey or Italian sausage, or add sliced mushrooms along with the spinach. A pinch of red pepper flakes in the sauce adds some heat if you want it spicier.
6
servings25
minutes55
minutes350
kcalIngredients
1 tbsp olive oil
1 lb ground chicken
1 medium onion, diced
2 cloves garlic, minced
4 cups fresh spinach
1 1/2 lbs Yukon gold potatoes, thinly sliced
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1 cup shredded cheddar cheese
Salt and pepper, to taste
Directions
- Preheat oven to 375°F and brown the ground chicken with onion.
- Add the garlic and spinach, cooking until wilted, then set aside.
- Make a cream sauce by whisking flour into butter, then adding broth and cream.
- Layer half the potatoes, then the chicken mixture, then the remaining potatoes.
- Pour the sauce over the layers, top with cheese, and cover with foil.
- Bake covered for 40 minutes, then uncovered for 15 more, rest, and enjoy!
