Chicken, Mushroom and Spinach Potato Bake

Creamy, hearty and perfect for the whole family, this casserole has quickly become a favorite! This chicken, mushroom and spinach potato bake is simple to make and so comforting for those chilly evenings.

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When it comes to hearty and cosy foods, you really can't beat a casserole!

This chicken and potato bake is loaded with fresh mushrooms and spinach, topped with parmesan and mozzarella, with flavors of thyme and garlic throughout. Cooked in a creamy alfredo sauce, this easy one dish dinner is hands down delicious!

Be sure to check out my Chicken and Orzo Pasta Bake and Beef and Vegetable Potato Bake too!

Why you will love this recipe!

• Cook once eat twice: This chicken potato bake recipe makes enough for at least a couple of dinners. Make it once and enjoy the leftovers for an easy dinner in the week.
• Basic ingredients: There isn't a long list of ingredients needed for this recipe, and everything will be easily available in your local store.
• A full meal: You can serve this casserole up with a side dish, but it is filling enough to serve by itself. With carbs, protein, fats and fresh veggies, this is a great all round dinner.
• Family friendly: My toddler loves the creamy sauce and melted cheese, and she ate this up so quickly!
• Dietary info: This recipe is gluten-free.

Ingredients

• Butter and oil: For cooking. You can just use oil, but butter adds more flavor to the mushrooms.
• Mushrooms: I used a mix of cremini and white button mushrooms. You can use any fresh mushrooms like portobello or shitake.
• Onion: Finely diced to add flavor.
• Spinach: Use fresh baby spinach that is more tender.
• Potatoes: Use a floury potato like Russets or Yukon Gold for best results. Waxy potatoes, like reds, can remain firm once cooked.
• Seasonings: Garlic cloves, dried thyme, salt and black pepper.
• Alfredo sauce: Use your favorite store bought sauce.
• Cream: Use 35% heavy cream. This adds a richer flavor to the sauce and also helps to cook the potatoes.
• Shredded chicken: I used packaged shredded chicken for ease. You can also cook up your own or use rotisserie chicken.
• Cheese: This chicken potato bake is topped with two different cheeses, shredded parmesan and fresh mozzarella.

Serving Suggestions

This creamy and cheesy chicken potato bake is a full meal in itself, and a big bowl of this is all kinds of delicious. You can make this recipe go further by serving it up with a side of cooked veggies, a salad, or some delicious garlic bread. Try it with some of these favorites:

• Sauteed Celery
• Lemon Green Peas
• Asparagus Salad
• English Muffin Garlic Bread

Recipe Variations

• To reduce calories and fat, you can use half and half instead of cream.
• Ground chicken can be used in place of shredded chicken. Brown it in a skillet before layering it on top of the potatoes. Ground turkey would also work well.
• I love this recipe with creamy alfredo sauce, but you can use a tomato based sauce, like marinara or rose if you prefer.
• Add in other veggies like carrots, broccoli or bell peppers. Cook the vegetables before adding them to the potatoes.

Make Ahead, Storage and Reheating

You can make up the whole dish and then store it, covered in the fridge for 2 to 3 days before baking it.

Once cooked, the chicken and potato bake will keep well covered in the fridge for 4 days. Let it cool fully before covering well and storing. You can store it in the baking dish, or cut into individual portions for easy reheating.

For best results, reheat the casserole in a preheated oven at 360F / 180c for 20 to 30 minutes til warmed through.

Recipe Notes and Tips

• This recipe was made in a 13 inch glass casserole dish.
• Brown the mushrooms well for the best flavor.
• Slice the potatoes fairly thinly to ensure that they cook well. You can use a mandoline slicer for this if easier.
• For the best flavor, season the potatoes after each layer with a little salt and pepper.