Chicken and Spinach Casserole with Cream Cheese Recipe

Get ready to fall in love with the kind of cozy comfort food that brings everyone to the table and keeps them coming back for seconds! This Chicken and Spinach Casserole with Cream Cheese combines tender, juicy chicken, ribbons of fresh spinach, and irresistibly creamy cheese for a weeknight dinner that feels like a special occasion. There’s something magical about how these flavors melt and mingle together, creating a dish that’s creamy, savory, subtly herby, and oh-so-satisfying. Whether you’re cooking for your family or feeding a crowd, this one-pan wonder always disappears fast!

Ingredients You’ll Need

You’ll be amazed by how a short ingredient list transforms into something so luscious and crave-worthy. Each item has a starring role, lending flavor, melty texture, or that perfect golden color across the top. Here’s what you’ll need to make Chicken and Spinach Casserole with Cream Cheese shine:

• Chicken breasts: Boneless and skinless, these are the heart of the casserole, providing lean protein and a tender base for all the creamy topping.
• Olive oil: Used for both marinating and sautéing, this ensures the chicken stays moist while adding richness.
• Garlic: Freshly minced garlic lends a savory, aromatic punch that balances the creaminess.
• Italian seasoning: A blend of herbs brings warmth and depth, making every bite more exciting.
• Salt and black pepper: Simple seasonings, but absolutely necessary for making all the flavors pop.
• Fresh spinach: Adds color, freshness, and a subtle earthy taste that pairs beautifully with the cheeses.
• Cream cheese: Softened cream cheese is what makes the casserole wonderfully silky and rich.
• Mozzarella cheese: Melts into gooey, stretchy perfection, both in the filling and melted on top.
• Parmesan cheese (optional): Adds a salty, nutty finish—totally optional, but hard to resist!

How to Make Chicken and Spinach Casserole with Cream Cheese

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 400°F for that perfectly bubbly top. Lightly grease a 9×13 inch baking dish with either a bit of butter or a quick spritz of cooking spray—this ensures easy cleanup (and no flavor left behind!). Set it aside within arm’s reach.

Step 2: Prep the Chicken Cutlets

Take your chicken breasts and halve each horizontally to create four thinner cutlets. If any pieces are a bit thicker on one end, a gentle tap with a rolling pin or mallet will even them out, ensuring everything bakes evenly.

Step 3: Marinate for Flavor

In a large bowl, whisk together 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken in this herby, garlicky mixture until well coated. Cover and chill in the fridge for 15-30 minutes—this quick marinade gives the chicken gorgeous flavor and juiciness.

Step 4: Wilt the Spinach

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add all the fresh spinach and stir frequently—don’t blink, it shrinks fast! In just a few minutes the leaves will be perfectly wilted, ready to fold into your glorious creamy filling.

Step 5: Mix the Creamy Filling

In a medium bowl, beat the softened cream cheese until it’s smooth and fluffy. Stir in the wilted spinach, half of the mozzarella, and Parmesan if you’re using it. Make sure everything’s well combined, creating a filling that’s thick, cheesy, and flecked with bits of bright green spinach.

Step 6: Assemble the Casserole

Take the marinated chicken out of the fridge. If you like a bit of extra flavor and color, quickly sear each cutlet in your skillet for 1-2 minutes per side (totally optional). Arrange the chicken in a single layer in your prepared baking dish. Next, spread your creamy spinach and cheese mixture evenly over the top of the chicken, then sprinkle everything with the rest of that lovely shredded mozzarella.

Step 7: Bake to Perfection

Bake the Chicken and Spinach Casserole with Cream Cheese for 20-30 minutes, until the chicken is completely cooked through and the top is melted, gooey, and lightly golden brown. Let it rest for 5 minutes before diving in—this helps the juices settle and makes serving even easier. Enjoy every creamy, comforting forkful!

How to Serve Chicken and Spinach Casserole with Cream Cheese

Garnishes

Fresh, vibrant toppings make all the difference! A sprinkle of fresh chopped parsley, a few cracks of black pepper, or a delicate dusting of extra Parmesan cheese just before serving adds color and a pop of flavor you’ll love.

Side Dishes

This casserole is super versatile and pairs beautifully with so many sides. Fluffy rice, buttery mashed potatoes, garlic bread, or a crisp green salad all make delightful companions, soaking up that glorious, cheesy sauce.

Creative Ways to Present

If you want to impress, serve Chicken and Spinach Casserole with Cream Cheese in individual gratin dishes or ramekins for personal portions. Or, bake it in a cast-iron skillet for a rustic, homey look that goes straight from oven to table. It’s as stunning as it is delicious!

Make Ahead and Storage

Storing Leftovers

Got leftovers? No problem! Simply transfer any remaining Chicken and Spinach Casserole with Cream Cheese to an airtight container and refrigerate for up to 3 days. It holds its creamy texture and tastes fantastic the next day—sometimes even better as the flavors meld!

Freezing

If you’re meal planning or looking to make dinner even easier, this casserole is freezer-friendly. Cool it completely, wrap tightly with foil or transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat your Chicken and Spinach Casserole with Cream Cheese covered in a 350°F oven until hot and bubbly. You can microwave individual servings in a pinch—just make sure to cover with a lid or wrap to prevent drying out.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and squeeze out as much water as possible before stirring it into the cream cheese mixture. This keeps the filling rich and not watery.

What can I substitute for cream cheese?

If you don’t have cream cheese on hand, try using Neufchâtel cheese or full-fat ricotta for a similar creamy effect, though traditional cream cheese yields the richest texture.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F. You’ll know it’s ready when the juices run clear and the meat is no longer pink in the center—plus, the cheesy top will be irresistibly browned!

Is this recipe low carb?

Yes! Chicken and Spinach Casserole with Cream Cheese is naturally low in carbs, making it perfect for those on a low-carb or keto-friendly eating plan.

Can I prep this casserole ahead?

Definitely! Assemble the casserole completely, cover, and refrigerate up to overnight. When you’re ready, bake as directed, allowing a few extra minutes in the oven if cooking straight from the fridge.

Final Thoughts

If you’re craving a dish that’s simple to make yet seriously comforting and crowd-pleasing, Chicken and Spinach Casserole with Cream Cheese truly delivers. It’s the kind of cozy, satisfying meal you’ll want to make on repeat, so gather your ingredients and treat yourself to this creamy classic tonight!

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