Chicken Spinach Casserole with Mushrooms and Phyllo

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  • Level: Easy
  • Total: 1 hr
  • Active: 35 min
  • Yield: 6 servings
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4 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion, chopped

4 ounces shiitake mushrooms, trimmed and thinly sliced

Kosher salt

5 ounces baby spinach

3 cups diced cooked chicken (from 1 rotisserie chicken)

1/3 cup all-purpose flour

2 1/4 cups low-sodium chicken broth

1 tablespoon fresh lemon juice

1 tablespoon coarsely chopped fresh rosemary

8 sheets frozen phyllo dough (9-by-13-inch sheets), thawed according to the package?s instructions


  1. Preheat the oven to 400 degrees F.
  2. Melt 1 tablespoon of the butter with the olive oil in a large nonstick skillet over medium-high heat, then add the onions. Cook, stirring, until just soft, about 4 minutes. Add the mushrooms and 1/2 teaspoon salt and continue stirring until softened, about 4 minutes. Gradually add the spinach and stir until completely wilted, about 2 minutes. Transfer to a large bowl and add the chicken; wipe the skillet clean.
  3. Whisk together the flour, broth, lemon juice and 1/2 teaspoon salt and add to the same skillet over medium-high heat. Whisk until the mixture is boiling and simmer until just thick, about 2 minutes. Add to the chicken mixture with 1/2 tablespoon of the rosemary, then transfer to a 2-quart baking dish.
  4. Melt the remaining 3 tablespoons butter and brush onto each phyllo sheet, layering one on top of the other. Gently place over the baking dish and crimp the sides to fit. Sprinkle with the remaining 1/2 tablespoon rosemary and bake until golden, 25 to 30 minutes. Let cool slightly before serving.

Cook’s Note

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. To make this gluten free, swap the all-purpose flour with gluten-free all-purpose flour, or 1 1/2 tablespoons cornstarch. Top with gluten-free breadcrumbs tossed in the butter instead of phyllo.

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