Chicken and Spinach Casserole with Cream Cheese Recipe

Ash Tyrrell

Chicken and Spinach Casserole with Cream Cheese Recipe

When I first tried making a chicken and spinach casserole with cream cheese, I had no idea how quickly it would become one of my go-to weeknight meals. The creamy, savory combination of chicken, spinach, and cream cheese is simply irresistible! Plus, it’s a quick and easy dish to prepare, with minimal cleanup, which is always a bonus in my kitchen.

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Prep Time 10

Cook Time 30

Servings: 6

Ingredients Method Notes

Ingredients

1 lb chicken breast boneless, skinless: For tender, juicy chicken that bakes perfectly in the creamy sauce.
2 tbsp olive oil: Helps sauté the garlic and gives a rich base flavor.
3 cloves garlic minced: Adds savory depth and a fragrant aroma to the casserole.
1 tbsp Italian seasoning: A flavorful mix that ties the dish together with herbs.
4 oz cream cheese softened: Provides a creamy texture and rich tang to the casserole.
1/2 cup sour cream: Adds extra creaminess and a mild tanginess.
1 cup mozzarella cheese shredded: Melts beautifully and enhances the dish’s creamy texture.
1/2 cup Parmesan cheese grated: Adds a sharp, nutty flavor to balance the richness.
2 cups fresh spinach packed: Fresh spinach provides color, flavor, and nutrients. Avoid frozen spinach to prevent excess moisture.
Salt and pepper to taste: To season the dish and bring out the natural flavors.

Method

Start by heating the olive oil in a large skillet over medium heat. Season your chicken breasts with Italian seasoning, salt, and pepper, then cook until golden brown on both sides and fully cooked through. Once done, slice the chicken into bite-sized pieces and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant. This step adds a rich aroma to the dish, enhancing the flavors of the chicken and spinach.
In a mixing bowl, combine the softened cream cheese, sour cream, mozzarella cheese, and Parmesan. Stir everything together until smooth. Add salt and pepper to taste, then mix in the sautéed garlic and cooked chicken. This creamy base will form the rich, savory foundation of your casserole.
Next, layer the fresh spinach over the creamy chicken mixture. Fresh spinach is a great choice because it wilts beautifully, adding color and nutrition without the excess moisture that frozen spinach can bring. Gently mix the spinach into the chicken and cream cheese mixture.
Transfer the chicken-spinach mixture into a greased 9x13-inch baking dish. Spread it out evenly, then bake at 350°F for 25-30 minutes. The casserole is done when it’s bubbly and golden on top.

Notes

Cream Cheese Texture: Make sure the cream cheese is softened before mixing; this prevents lumps in the sauce and ensures a smoother consistency.
Use Fresh Spinach: I recommend using fresh spinach to keep the casserole from becoming too watery. If you must use frozen spinach, be sure to thaw and squeeze out all excess moisture.
Top it Off: I love adding a crunchy topping of panko breadcrumbs mixed with melted butter or crushed pork rinds for a low-carb version. It adds a nice texture contrast to the creamy casserole.