Creamy Chicken Gnocchi Casserole

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Your favorite Olive Garden soup made into a family friendly casserole! Filled with soft potato gnocchi, creamy chicken, and melted parmesan.

Creamy chicken gnocchi soup is probably one of my favorite Olive Garden soups (other than perhaps zuppa toscana). It's creamy, hearty, and who can pass up those pillow-like, almost melt-in-your-mouth gnocchi.

As much as I like to make the soup though, I wanted to change things up so my family doesn't get tired of soup before the winter soup season even begins (I am a little bit of a soup enthusiast). My kids like casseroles (especially the cheesy ones) so I thought, why not make a creamy chicken gnocchi casserole?

And they absolutely loved this casserole. My older girls had 2-3 servings each and my toddler son's tray was probably refilled about 3-4 times (he was very enthusiastic). There wasn't much left for us parents, but thankfully I made a double batch.

I like to top the casserole off with breadcrumbs and parmesan cheese for a light, buttery crust. You can use gluten free breadcrumbs and flour (all purpose or 1 to 1) in this recipe in place of the wheat ingredients, which is what I did here. It tastes great either way.

What You Will Need

3 celery stalks finely diced

3 carrots finely diced

½ yellow onion finely diced

4 cloves garlic minced

1 tbsp flour

2 cups chicken broth

½ cup whole milk or heavy cream

½ tbsp dried thyme

½ tbsp dried oregano

½ tbsp dried basil

1 tsp paprika

1 tsp sage

salt to taste

2-3 cups baby spinach

¾ lb cooked chicken breast cubed or shredded

12 oz potato gnocchi cooked al dente

2 cups breadcrumbs

1 cup parmesan cheese shredded

How to Make Creamy Chicken Gnocchi Casserole

In a medium-sized pot over medium heat, sauté the celery, carrots, and onion for 5 minutes or until they are beginning to soften.

Next, add in the garlic and flour then stir until the flour coats the veggies. Sauté for another 2-3 minutes. The veggies should start to get sticky.

Then add in the broth, milk/cream, salt, and spices. Stir and let this simmer for 5-10 minutes or until the broth starts to thicken.

Once the broth has thickened, remove the pot from the heat and stir in the spinach, allowing it to soften.

Preheat the oven to 375°F.

In a greased baking dish, add and spread out the chicken and gnocchi. Pour the veggie broth over top and spread evenly.

Top the dish with breadcrumbs followed by shredded parmesan cheese.

Place the dish in the oven for 30-40 minutes or until the cheese is golden brown.

Let the casserole sit for 5-10 minutes before serving. Enjoy!

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