Creamy Chicken, Mushroom & Spinach Skillet Casserole
This spinach-packed casserole cooks on the stovetop and bakes in the same skillet for a family-friendly dinner with an easy cleanup. You can use leftover chicken and cook the pasta ahead of time to speed up the prep.
Ingredients
- 6 ounces whole-wheat pasta such as rotini or elbows
- 3 tablespoons extra-virgin olive oil divided
- 1 small onion chopped
- 8 ounces white mushrooms halved if large, sliced
- ½ teaspoon salt divided
- ½ teaspoon ground pepper divided
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 teaspoon Dijon mustard
- ¾ cup grated Parmesan cheese divided
- 2 cups chopped or shredded cooked chicken
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
Instructions
- Preheat oven to 400°F.
- Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain and set aside.
- Meanwhile, heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion; cook, stirring, until softened, about 2 minutes. Add mushrooms and 1/4 teaspoon each salt and pepper; cook, stirring, until softened, 4 to 6 minutes. Add garlic; cook, stirring, for 1 minute. Transfer the mixture to a large bowl.
- Add the remaining 1 tablespoon oil to the pan. Sprinkle in flour; cook, stirring, for 1 minute. Gradually add milk and mustard; cook, whisking constantly until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in 1/2 cup Parmesan and the remaining 1/4 teaspoon each salt and pepper. Add the pasta, chicken, spinach and the mushroom mixture. Stir until well coated. Smooth the top and sprinkle with the remaining 1/4 cup Parmesan.
- Bake until bubbling, about 15 minutes.