Creamy Chicken Casserole

By Anita
  • Cook: 30 min
  • Servings: 4


  • 400 g chickens
  • 1 red onion
  • 2 cloves garlic
  • 200 g spinach
  • 3 dl whipping cream
  • 4 tbsp cream cheese, plain
  • 1 tbsp butter or oil
  • salt and pepper
  • 2 tbsp fresh rosemary or 1 tbsp dried
  • 100 g shredded mozzarella


Using both cream cheese and cream produces a rich flavour and a thicker sauce that tastes delightful. Instead of rosemary, you can use other herbs (thyme is wonderful) and you can add more vegetables if you like.


Sprinkle with fresh herbs and serve with good bread or a salad.

Creamy chicken casserole that’s ready in less than 30 minutes. A perfect weekday dish when you have a craving for something hearty.

Everything is prepared in one pot and then popped in the oven to melt the cheese on top. If you don’t have an oven-proof pot, you can transfer everything to an oven-proof dish or serve it without melting the cheese in the oven.


Preheat the oven to 200°C on the upper and lower heat setting. Prepare some jasmine rice according to the instructions on the package. Cut the chicken into pieces and brown in a pot over medium heat. When the chicken is done, place on a plate and set aside. Finely chop the garlic and rosemary and slice the red onion in half rings. Sauté the garlic in the pot for a minute or then add the cream and cream cheese. Stir well with a whisk until smooth. Season with salt and pepper. Add the spinach and sauté until it wilts slightly, then add the red onions and chicken. Sprinkle with rosemary and mozzarella. Place the pot in the oven for 7-10 min. until the cheese is golden. Serve with jasmine rice.

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