This chicken and spinach casserole with cream cheese is equal parts comforting and crave-worthy.
It’s creamy and dreamy, and the golden, bubbly cheese on top makes everything better.
Plus, it has spinach in every bite, so you can feel good about eating it!
Trust me, you and your family will love it.
Why You’ll Love This Creamy Chicken and Spinach Casserole
Whether you’re looking for a quick weeknight dinner or a dish to impress at your next potluck, this chicken and spinach casserole has you covered.
Quick and Easy: This casserole comes together in just 15 minutes and can be on the table in under an hour. That’s ideal for busy weeknights when you need to get dinner on the table fast.
Crowd-Pleaser: Cheesy casseroles like this spinach and chicken bake are always a hit with family and friends. Even the kids will ask for seconds!
Make Ahead: You can assemble this casserole up to a day in advance and store it in the fridge until ready to bake.
Make it Your Own: Add sautéed garlic mushrooms, onions, bell peppers, broccoli – anything you want! You can also swap out the cheese or add crumbly bacon for added oomph.
Ingredients
This dish is in regular rotation at my house. And after one bite, I think you’ll agree it’s worthy of a top spot.
Here’s what you’ll need to make it:
- Chicken Breasts: Get fresh, thick, protein-packed breasts for the best taste and texture.
- Olive Oil: The Mediterranean marvel that helps the chicken cook up golden and juicy.
- Seasoning: Garlic, Italian seasoning, salt, and black pepper are all you need to make this pop.
- Fresh Spinach: Superfood greens that sneak in nutrients while playing nicely with the creamy cheese.
- Cream Cheese: Luxuriously smooth and slightly tangy, it’s the velvety base that brings everything together.
- Parmesan and Mozzarella Cheese: Parmesan is optional but adds a nice salty finish. Meanwhile, the ooey-gooey mozzarella forms an irresistible golden crust.
How to Make Chicken and Spinach Casserole
Grab an apron, preheat the oven, and get ready to serve up some serious deliciousness. Your taste buds (and your dinner crew) will thank you!
You’ll find the complete list of ingredients and detailed methods at the bottom of the post. But for now, here’s an overview of the steps:
1. PREP. Preheat the oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
2. MARINATE. In a large bowl, whisk the olive oil with minced garlic, Italian seasoning, salt, and pepper. Cut the chicken breasts in half horizontally, then toss and marinate in the fridge for 15-30 minutes.
3. SAUCE. Wilt the spinach in a large skillet. Then, mix it in a bowl with the cream cheese, mozzarella, and Parmesan cheese (optional).
4. BAKE. Remove the chicken from the marinade and let the excess drip off. Arrange it in the baking dish and cover it with the creamed spinach mixture. Top with extra cheese and bake until bubbly.
Tips For the Best Chicken and Spinach Casserole
Trust me, you’ll be hooked once you taste this creamy, dreamy, cheesy goodness!
And with these tips under your belt, it’ll be perfect every time:
- Use chicken cutlets. They’re pre-cut and usually of even thickness. It’ll save you a step in the prep.
- Shred the cheese. Get a block and shred it yourself for the best taste and texture.
- Drain frozen spinach. If using frozen spinach, thaw and squeeze out excess liquid to prevent a watery casserole.
- Add rice. To bulk this out, add a layer of cauliflower rice or pre-cooked rice in the bottom of the dish. The juices will keep it from drying out.
- Serve with sides. Pair the casserole with low-carb sides like zucchini noodles or steamed veggies for a keto meal. For a heartier dish, serve with pasta, rice, or bread.
- Cheese Variations. Use mature cheddar cheese for a boost of flavor. Or use Boursin cheese with herbs.
How to Store
I made this last night, and the leftovers are calling my name. Luckily, they hold really well in the fridge!
Here’s how to store them:
To Store: Let the casserole cool completely, then cover it tightly with plastic wrap and aluminum foil. Or transfer leftovers to an airtight container. Keep in the fridge for 3-4 days.
To Freeze: Assemble the casserole, but do not bake it. Instead, wrap the whole dish tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge and then bake as directed.
To Reheat: Remove the casserole from the fridge and let it sit at room temperature while the oven preheats to 350°F. Remove the plastic wrap, cover with new foil, and bake for 20-25 minutes or until heated.
More Chicken Casseroles Your Family Will Love
Ritz Cracker Chicken Casserole
Poppy Seed Chicken Casserole
Dorito Chicken Casserole
Million Dollar Chicken Casserole
Chicken and Spinach Casserole with Cream Cheese
4
servings15
minutes30
minutes528
kcalThis chicken and spinach casserole with cream cheese is creamy and dreamy. And the golden, bubbly cheese on top makes everything better.
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
Instructions
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
- Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they’re all of even thickness.
- In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt and pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15-30 minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Set aside.
- In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using). Mix until smooth.
- Take the chicken out of the marinade and let the excess drip off. If desired, sear the chicken in the skillet for 1-2 minutes per side. Then, arrange the meat in a single layer in the baking dish.
- Spread the spinach and cream cheese mixture over the meat, then sprinkle the remaining mozzarella cheese over the top.
- Bake for 20-30 minutes, until the chicken is cooked and the cheese is melted and lightly browned. Let stand for 5 minutes before serving. Enjoy!
Notes
- Use chicken cutlets. They’re pre-cut and usually of even thickness. It’ll save you a step in the prep.
- Drain frozen spinach. If using frozen spinach, thaw and squeeze out excess liquid to prevent a watery casserole.
I’ll be making this soon!!
I just made this and it smells soooo good! The only thing I did different was add some dried thyme and rosemary to the marinade. We love our chicken with those spices. I’m waiting impatiently to eat it as my hubby is due any moment. I’ll be sure to share this awesome recipe with my peeps on Facebook! I did add the Parmesan because, duh!? Hahaha Thanks for a great easy recipe! I started it at 3:30 and it came out of the oven at 5:00 and boy, does it smell soooo good! No doubt it will be amazing! 🙂
Hi Lori!
Thank you so much 🙂
So happy you liked the recipe!