Chicken, Spinach, and Noodle Casserole

Photo by Jonny Valiant
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 474 calories
    • Fat 23 g
    • Sat Fat 12 g
    • Cholesterol 166 mg
    • Sodium 427 mg
    • Protein 22 g
    • Carbohydrate 44 g
    • Sugar 7 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 213 mg


  1. Check 6 tablespoons unsalted butter
  2. Check 1/4 cup all-purpose flour
  3. Check 4 cups whole milk
  4. Check 1 cup sour cream
  5. Check kosher salt and black pepper
  6. Check 12 ounces egg noodles
  7. Check 4 slices sandwich bread
  8. Check 2 cups shredded cooked chicken or rotisserie chicken
  9. Check 5 ounces baby spinach, chopped
  10. Check 2 teaspoons dried thyme


  1. Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the 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, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. 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.
  3. Add the milk mixture, chicken, spinach, and thyme to the noodles and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with the bread crumbs, and drizzle with the melted butter.
  4. Bake until the bread crumbs are golden and the filling is bubbling, 8 to 10 minutes. Let cool for 5 minutes before serving.