Chicken, Spinach & Noodle Casserole

by Jessica on April 10, 2012

Chicken, Spinach & Noodle Casserole

Need a quick, weeknight dinner idea? Then look no further, folks.

C is away on business, so it’s just little ol’ me around the house this week. And when I’m only cooking for one, I don’t like to make huge dinners that will go to waste. The best part about this casserole is that the leftovers are even better than the first dish! And I don’t feel guilty for eating it because it’s made healthier with the substitutions of skim milk, fat-free sour cream and whole-wheat bread. There’s even enough to take for lunch the next afternoon!

It’s fast, nutritious and very filling. Perfect for a Tuesday night! ­čśë

Chicken, Spinach & Noodle Casserole 2

Chicken, Spinach & Noodle Casserole

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 8 servings


  • 6 tbsp unsalted butter
  • 1/4 c all-purpose flour
  • 4 c skim milk
  • 1 c fat-free sour cream
  • 2 tsp Kosher salt
  • 1/2 tsp freshly-ground black pepper
  • 1 (12 oz) pkg egg noodles
  • 4 slices whole-wheat bread
  • 2 c cooked chicken or rotisserie chicken, shredded
  • 5 oz fresh baby spinach leaves
  • 1 tbsp garlic powder


Heat oven to 400 degrees F. Melt 4 tablespoons of butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 2 teaspoon of Kosher salt and 1/2 teaspoon of black pepper.

Meanwhile, cook the noodles according to the package directions; drain and return them to the pot. Pulse the bread in a food processor until coarse crumbs form. Melt the remaining 2 tablespoons of butter in a microwave-safe bowl.

Add the milk mixture, chicken, spinach and garlic powder to the noodles and toss to combine. Transfer to a 13"x9" baking dish, sprinkle with the bread crumbs and drizzle the melted butter across the top. Bake until the bread crumbs are golden and the filling is bubbling, about 8 to 10 minutes. Let cool for 5 minutes before serving.

Adapted from: Real Simple

Chicken, Spinach & Noodle Casserole 3

There’s one more day left in my Gorton’s ‘Fisherman’s Friday’ Giveaway… have you entered yet?


Share and Enjoy:
  • Print
  • email
  • Facebook
  • Twitter
  • Digg
  • StumbleUpon
  • Yahoo! Buzz
  • Google Bookmarks
  • Google Buzz
  • Tumblr

{ 3 comments… read them below or add one }

1 Cut `n Clean Greens April 10, 2012 at 1:56 pm

Love this! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see how you did it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on greens like spinach, kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies.

–Your friendly farmers at Cut `n Clean Greens


2 cindy April 11, 2012 at 12:35 pm

Looks delicious. Perfect weekday meal. Thanks for sharing.


3 Kelly Moran April 11, 2012 at 1:31 pm

Can’t wait to try this one. Looks delish!!


Leave a Comment

Previous post:

Next post: