Chicken and Spinach Casserole with Phyllo
This delicious Chicken and Spinach Casserole with crispy phyllo crust is an easy dinner recipe the whole family will love. With earthy mushrooms and savory herbs, it tastes gourmet, comes together in an hour, and is perfect for prepping ahead.
Servings: 6 to 8 servings
Calories: 418.76kcal
Ingredients
- 5 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 small onion 1 cup, finely chopped
- 4 ounces shiitake mushrooms about 2 cups, trimmed and thinly sliced
- 1 teaspoon kosher salt divided
- 5 ounces fresh baby spinach*
- 1 pound (3½ to 4 cups) diced cooked chicken use rotisserie chicken!
- ⅓ cup all-purpose flour or gluten-free all-purpose flour**
- 2¾ cups low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon coarsely chopped rosemary or 1½ teaspoons dried rosemary, divided
- 8 sheets phyllo dough
Instructions
- Heat oven to 400°F.
- In a large nonstick skillet over medium-high heat, melt 1 tablespoon butter and olive oil, then add onions. Cook, stirring until just soft, about 4 minutes.
- Add mushrooms and ½ teaspoon salt then continue stirring until mushrooms are softened, about 4 minutes. Gradually add spinach and stir until completely wilted, about 2 minutes. Transfer to a large bowl and add chicken; wipe skillet clean.
- Whisk together flour, broth, lemon juice and ½ teaspoon salt and add to the same skillet over medium-high heat. Whisk until mixture is boiling and simmer until just thick, about 2 minutes. Add the gravy to chicken mixture with ½ tablespoon rosemary, then transfer to a 2-quart baking dish.
- Melt 4 tablespoons butter and brush a thin layer onto each phyllo sheet, layering one on top of the other. Gently place the stack over baking dish and crimp the sides to fit with a little overhang. (Depending on the size of your dish and the size of the phyllo, you can use kitchen shears to trim some of the overhang.) Sprinkle the top with remaining rosemary.
- Bake until golden on top and filling is bubbling, 25 to 30 minutes. Cover the edges with foil as casserole cooks if they get too brown. Let cool slightly before serving.
Notes
*Spinach: I used fresh spinach in this recipe, but you can swap it for a 10-ounce box of frozen spinach. Thaw the spinach and squeeze out the excess liquid before using.
**Gluten-free: To make this gluten free, swap the all-purpose flour with GF all-purpose flour, or 1 ½ tablespoons cornstarch. Top with gluten free breadcrumbs tossed in the butter, instead of phyllo.
Nutrition
Calories: 418.76kcal | Carbohydrates: 23.93g | Protein: 42.38g | Fat: 16.51g | Saturated Fat: 6.9g | Cholesterol: 120.62mg | Sodium: 646.53mg | Potassium: 621.17mg | Fiber: 2.12g | Sugar: 1.57g | Vitamin A: 2483.79IU | Vitamin C: 9.17mg | Calcium: 58.18mg | Iron: 3.4mg
