Chicken Spinach Cranberry Casserole

Alyson Ridge


This is my own variation of a dish my mom passed down to me. It can be used with turkey, too... which makes it perfect for THANKSGIVING leftovers!!! I have made this several different ways so please read the extra note at the bottom of the directions. This is my kind of comfort food!

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10 Min


35 Min




1/2 lb
cooked and pulled chicken (i usually use 2 chkn breasts)
10 oz
frozen chopped spinach, thawed and drained
1 can(s)
cream of mushroom soup
1 box
stuffing mix
1 c
dried cranberries
1 c
shredded cheddar

Directions Step-By-Step

Mix all ingredients until soup is well integrated.
Heat oven to 350. You can use a 2 1/2 qt baking dish and bake for 35-40 minutes. If you use a 9x11 dish, bake for 25-30 minutes. COVERED.
Let stand for 10 minutes, then serve.
NOTE: I have made this recipe several different ways, and here are some variations that you may prefer.
You can use fresh spinach, but add 1/2 cup of chicken broth to the mix for best results.
Works great with your leftover Thxgvg turkey. Give it a try!
Use as much or as little meat as you like. 1/2 lb is a guesstimate. My husband likes "more meat" so sometimes I use 3 chicken breasts instead of 2.
This is a great casserole to whip up for friends or family when they're not able to take the time to make homemade meals. It reheats well so you can fully cook it, or just refrigerate the mixture in a baking dish and give them directions for cooking.
Please try my recipe and share your comments!

About this Recipe

Course/Dish: Chicken, Turkey, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy