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Chicken and Spinach Casserole

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“From my new Best of the Best from Kentucky Cookbook. Just guessing prep and cooking times, and not allowing for the cooking of the chickens.”

Ingredients Nutrition

  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 13 cup milk
  • 2 (10 ounce) packages frozen spinach, cooked and drained
  • 2 (2 1/2 lb) frying chicken, cooked,boned and cubed
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 34 cup cream
  • 34 cup chicken stock
  • salt and pepper
  • 1 cup grated tasty cheese


  1. Saute garlic in 1 tablespoon butter for 1 minute; blend in 1 tablespoon flour and cook 1 minute.
  2. Add milk and boil 1 minute, stirring constantly; stir in spinach.
  3. Spread mixture on the bottom of a casserole; cover with the chicken.
  4. Melt 3 tablespoons butter; add flour, blending well.
  5. Stir in the cream and broth slowly: season to taste with the salt and pepper.
  6. Simmer and stir with a wire whisk until thick and smooth.
  7. Pour sauce over chicken; sprinkle with cheese.
  8. Bake at 400F for 20 minutes or until bubbly.

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