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.
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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
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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
1/2 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.
49 Comments
Very good. After reading other reviews I added mushrooms, and zucchini to the spinach. I I also added more spices including oregano and a spicy blend
Easy to prep and delicious to eat! This was a hit and we’ll make it regularly.
Cream cheese has to be liquid to mix with vegetable evenly. I used three thighs and there was not enough meat for a 9 x 13 dish, next time five thighs will work better
This was amazing, daughter loved it too. I added some chicken bouillon powder to the chicken. Added some minced onions to the spinach as it was in the pan. And added a can of cream of mushroom to the cream cheese when I whisked it together. Served over rice and it was phenomenal!!! Thank you will make again
A new delicious family favorite that keeps getting requested.
Oooh! Recipes the whole family enjoys are the best kinds of recipes! <3
This looks delicious. Can this be made in the air fryer? If so, do you know the temp and time?
The addition of tomatoes and mushrooms sounds delicious. I can’t wait to make it!
Hi Julie!
Yes, I think that would work well. But you might need to reduce the recipe or cook in batches, depending on the size of your fryer.
If you have a dish that will fit, you can use that, or maybe line the basket with parchment so the juices don’t all drip.
1. Preheat the air fryer to 375°F (190°C) for 3-5 minutes.
2. Prepare the chicken as directed – Cut into cutlets, pound for even thickness, and marinate.
3. Air fry the chicken first – Place the chicken in a single layer in the basket. Air fry for 6-8 minutes, flipping halfway through.
4. Add the topping – Spread the spinach and cream cheese mixture on top of each piece and sprinkle with the remaining mozzarella.
5. Air fry again for 3-5 minutes until the cheese is melted and bubbly, and the chicken reaches 165°F (75°C) internally.
6. Let it rest for a few minutes before serving.
Loved it. will definitely be making it again had left overs the next night.
Omg, the best chicken recipe I have ever seen. Absolutely delicious – I will make it more often!!
This sounds so good. What would you serve it with?
Hi, Heather!
This casserole pairs well with several things. Because it’s so rich, I typically serve it with lighter sides like roasted asparagus, steamed veggies, or zucchini. I’m sure others pair it with different things, but mostly, I go with green veggies of some kind. Occasionally, I’ll serve it over rice.
I loved this recipe!! I added mushrooms and made a note to add some cherry tomatoes next time. Growing up we would tell my mom, “it’s a keeper”, when we loved the new recipe. This is definitely a keeper!
Mmmmm…. yes. I think cherry tomatoes would be a very good addition, Deanna!
Delicious! I added artichokes to the dish! So yummy!!
I’m a total weirdo, I know, but I absolutely LOVE artichokes!
I’ve never thought about adding them to this particular recipe, though. Now I’m going to have to try it.
I just made this dish! very good! I added a can of tomato sauce and some diced tomatoes because I love them! I also used a bit more Italian seasoning. 😊
Sounds delicious, Diana!
So glad you enjoyed it!
The dish is cooking now! I am excited to try. One note I purchased cutlets from grocery but next time I’ll cut my chicken breast in half thickness. Grocery store cutlets are extremely thin. Nevertheless I know we will enjoy.
Hope it turned out delicious, Martha!
Just love this yummy dish! I had a cooked roasted chicken from Costco. I cut up the 2 breast and put them in a 8×8 pan with the other ingredients and it was delicious!!
This recipe sounds great. Are there any tweaks to make this gluten free?
Hey, Renu!
This recipe should be gluten-free already. The only ingredients I see that might POSSIBLY not be gluten-free are the Italian seasoning and cream cheese. However, unless they are made somewhere where cross-contamination is possible, they should also be gluten-free. 🙂
I had some rotisserie chicken left over..used frozen spinach, forgot to drain so I cooked some egg noodles and added to recipe. Excellent.
Sounds delicious, Pat!
What pasta do you recommend serving this with? Should I add anything to my pasta before serving?
Hi there!
I like to serve this casserole ON TOP of pasta. And I usually go with short, stout shapes that will better hold the sauce. (Penne, rigatoni, rotini, etc.)
I don’t add anything to my pasta except a little salt. Sometimes I toss it in just a dash of olive oil to keep it from getting sticky later if I have to store it, but mostly — just salt. 🙂
Hope that helps!
I made this last night using what I had on hand. First I used garlic herb cream cheese. I had part of an onion and some mushrooms that needed to be used so I sauted them before adding the whole bag of fresh baby spinach. I seasoned the chicken again when I seared it in my cast iron skillet, adding extra garlic, Tony’s and some crushed red pepper. I left the chicken in the skillet and added the spinach mixture on top and baked it in the skillet, making it a one pot meal. Served with jasmine rice.
Took leftovers for lunch in my mini crockpot. To keep it from drying out I added a good pat of butter on bottom and milk on top. Very good!
This is a really great basic recipe that you can customize to your liking. I will definitely make it again, next time making more of the spinach mixture and thinning it down just a bit.
Sounds delicious, Teresa!
I LOVE LOVE LOVE garlic herb cream cheese, so I bet that alone added a TON of flavor. <3
Dear Claire, I made this yesterday, and it was absolutely delicious. It really looked a-gourmet-style dish. My family just loved it. I usually don’t like to mention that I added this and that, which made it better. But, I had read all the comments, took the tips, and wanted to show myself that I had a good eye for food. So, added roasted peppers, oregano, thyme and rosemary – all dried – to the marinade. I also sautéed onions, celery and coriander with the spinach. It really was a fantastic outcome. Thank you so much. You made my day with the compliments I received from my family 😊
Mmmmm…. I love a good herb-infused marinade. Sounds delicious!
Super easy and delish!
some changes I made..
I had some leftover cream cheese- roast red peppers I used, leftover rotisserie chicken, and mozzarella cheese pearls. My family loved it! Thanks for another kepper recipe
Hi Jennifer!
Don’t you just love a versatile recipe?!
You tweaks sound delish 🙂