Chicken and Spinach Casserole with Cream Cheese

Why make this recipe

Chicken and Spinach Casserole with Cream Cheese is a delicious and hearty dish that’s perfect for family dinners. It’s easy to make and combines tender chicken, fresh spinach, and creamy cheese for a flavor-packed meal. Plus, it’s great for meal prep and can be made ahead of time.

How to make Chicken and Spinach Casserole with Cream Cheese

Making this casserole is simple and requires just a few steps. You’ll start by marinating the chicken for extra flavor, then prepare the creamy spinach mixture to create a comforting dish.

Ingredients:

• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups fresh spinach
• 8 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup Parmesan cheese, optional

Directions:

1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends for even thickness.
3. In a bowl, whisk together 1 tablespoon of olive oil, garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the marinade, cover, and refrigerate for 15-30 minutes.
4. In a skillet, heat the remaining olive oil over medium heat. Add spinach and cook for 2-3 minutes until wilted. Set aside.
5. Beat softened cream cheese in a bowl, then stir in spinach and 1/2 cup mozzarella cheese (and Parmesan if using).
6. Optionally, sear the marinated chicken in a hot skillet for 1-2 minutes per side for added flavor.
7. Arrange the chicken in the baking dish, spread the cream cheese and spinach mixture over it, and top with remaining mozzarella.
8. Bake for 20-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
9. Let the casserole rest for 5 minutes before serving.

How to serve Chicken and Spinach Casserole with Cream Cheese

Serve this casserole warm, straight from the oven. It pairs well with a side salad or steamed vegetables. For added flavor, you can sprinkle some extra Italian seasoning on top before serving.

How to store Chicken and Spinach Casserole with Cream Cheese

Allow any leftovers to cool completely before storing. Keep the casserole in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for later use. Just make sure to label the container with the date.

Tips to make Chicken and Spinach Casserole with Cream Cheese

• For more flavor, try adding some sun-dried tomatoes or cooked bacon to the spinach mixture.
• If you prefer a lighter dish, you can use reduced-fat cream cheese.
• Be sure to check the chicken’s internal temperature to avoid undercooking.

Variation (if any)

You can make this dish with different vegetables like broccoli or kale if you want to change things up. You could also swap the cheeses for whatever you have on hand, such as goat cheese or cheddar.

FAQs

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the mixture.

Can I make this casserole ahead of time?
Absolutely! You can prepare it the night before, cover it, and store it in the fridge. Just bake it the next day.

What can I serve with this casserole?
It goes well with a side of rice, quinoa, or a light salad for a complete meal.

Chicken and Spinach Casserole with Cream Cheese

A delicious and hearty casserole made with tender chicken, fresh spinach, and creamy cheese, perfect for family dinners and meal prep.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Chicken Marinade

• 2 large boneless, skinless chicken breasts Cut in half horizontally
• 2 tablespoons olive oil, divided Used for marinating and cooking
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Casserole Filling

• 2 cups fresh spinach Can substitute with frozen spinach if thawed and drained well
• 8 ounces cream cheese, softened Can use reduced-fat cream cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup Parmesan cheese, optional For added flavor

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends for even thickness.
3. In a bowl, whisk together 1 tablespoon of olive oil, garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the marinade, cover, and refrigerate for 15-30 minutes.
4. In a skillet, heat the remaining olive oil over medium heat. Add spinach and cook for 2-3 minutes until wilted. Set aside.
5. Beat softened cream cheese in a bowl, then stir in spinach and 1/2 cup mozzarella cheese (and Parmesan if using).
6. Optionally, sear the marinated chicken in a hot skillet for 1-2 minutes per side for added flavor.

Assembly and Baking

1. Arrange the chicken in the baking dish, spread the cream cheese and spinach mixture over it, and top with remaining mozzarella.
2. Bake for 20-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
3. Let the casserole rest for 5 minutes before serving.

Notes

Serve warm, straight from the oven. Pairs well with a side salad or steamed vegetables. Consider adding sun-dried tomatoes or cooked bacon for extra flavor. Store leftovers in an airtight container for 3-4 days. You can freeze portions for later use.