This Chicken and Spinach Casserole with Cream Cheese brings together tender chicken, rich cream cheese, and fresh spinach in one comforting dish that’s ready in just 45 minutes.
I’ll never forget the first time I made a creamy chicken casserole for my family’s Sunday dinner. My grandmother used to say that the best comfort food starts with simple ingredients and a generous heart. Your kitchen’s about to smell incredible.
What Makes This Chicken and Spinach Casserole So Special
This creamy chicken and spinach casserole checks every box for busy home cooks who still want to serve something truly delicious.
- Uses pantry staples you likely have on hand – no specialty store runs required
- Comes together in 45 minutes making it perfect for weeknight dinners when time is tight
- Delivers consistent, crowd-pleasing results every single time, whether you’re serving picky eaters or dinner guests
- Adapts easily to dietary preferences including keto and low-carb lifestyles
- Creates that perfect combination of creamy richness and wholesome nutrition with 32g of protein per serving
- Works beautifully for meal prep so you can enjoy home-cooked comfort all week long
Ingredient Spotlight
Boneless, skinless chicken breasts form the protein-packed foundation of this casserole, and I always pound them to even thickness so every bite cooks perfectly. Cream cheese is what makes this dish truly indulgent – the full-fat version creates that silky, rich texture that makes everyone ask for seconds. Fresh spinach adds beautiful color and sneaks in those healthy greens, wilting down into tender bites that blend seamlessly with the cream cheese. Italian seasoning brings that familiar blend of oregano, basil, and thyme that reminds me of my grandmother’s Sunday sauce. Garlic infuses the entire dish with aromatic depth – I’ve learned that three cloves is just the right amount for flavor without overwhelming the delicate chicken. Mozzarella cheese creates that gorgeous golden, bubbly top that makes any casserole irresistible straight from the oven.
How to Make Chicken and Spinach Casserole
Step 1. I always start by preheating the oven to 400°F and greasing my 9×13-inch baking dish – this temperature ensures the chicken cooks through while the cheese gets perfectly melted and bubbly.
Step 2. Betty’s tip: Cut each chicken breast in half horizontally to create thin cutlets, then pound the thicker ends with a meat mallet, which I’ve found ensures every piece finishes cooking at exactly the same time.
Step 3. Whisk together the olive oil, minced garlic, Italian seasoning, salt, and pepper in a bowl, then toss the chicken in this marinade and let it sit in the refrigerator for 15-30 minutes to soak up all those flavors.
Step 4. After years of making this Chicken and Spinach Casserole with Cream Cheese, I learned that heating olive oil over medium heat and wilting fresh spinach for just 2-3 minutes prevents any excess moisture from making the dish watery.
Step 5. Beat the softened cream cheese until it’s smooth and fluffy, then fold in the wilted spinach and half the mozzarella – my family prefers when I add Parmesan here for extra depth.
Step 6. I’ve found that searing the marinated chicken in a hot skillet for 1-2 minutes per side before baking adds a beautiful golden color and locks in the juices, though you can skip this step if you’re short on time.
Step 7. Arrange the chicken pieces in your prepared baking dish, spread that creamy spinach mixture evenly over each piece, and top with the remaining mozzarella.
Step 8. Bake for 20-30 minutes until your meat thermometer reads 165°F in the thickest part of the chicken and the cheese is melted with those gorgeous golden spots on top.
Step 9. The key I discovered is letting the casserole rest for 5 minutes before serving – this allows the juices to redistribute and keeps everything moist and tender on your plate.
Keeping This Chicken and Spinach Casserole Fresh
I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. The cream cheese filling holds up beautifully, though you might notice the chicken releases a little moisture as it sits – just drain it off before reheating. In my kitchen, I prefer glass containers with tight-fitting lids because they don’t absorb any garlic odors.
Betty’s freezing method works well for this casserole because the cream cheese mixture maintains its texture even after thawing. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container, and they’ll keep for up to 2 months. I always label mine with the date and thaw them overnight in the refrigerator before reheating.
For the best texture, I reheat portions in the oven at 350°F for 10-15 minutes until warmed through, which keeps the cheese creamy and the chicken tender. The microwave works in a pinch – just heat for 1-2 minutes on medium power and check frequently to avoid overcooking the chicken.
Perfect Partners for Chicken and Spinach Casserole
Fresh garden salad with vinaigrette provides a crisp, tangy contrast to the rich, creamy casserole – I love using mixed greens with cherry tomatoes and a simple lemon dressing.
Roasted vegetables like Brussels sprouts or green beans add a caramelized, slightly crispy element that balances the soft, tender texture of the casserole beautifully. Try my crispy garlic parmesan roasted vegetables for the perfect side.
Buttery mashed potatoes turn this into the ultimate comfort food feast, especially on cold winter evenings when you want something extra hearty and satisfying. My creamy garlic mashed potatoes pair wonderfully with this dish.
For a complete high-protein meal, serve this alongside my roasted broccoli or try it with sheet pan vegetables for an easy cleanup dinner.
FAQs
I recommend thawing frozen spinach completely and squeezing out all the excess moisture before mixing it with the cream cheese – otherwise, you’ll end up with a watery casserole that won’t set properly.
Many home cooks find success with using a meat thermometer to check for exactly 165°F internal temperature and removing the casserole immediately – overcooking is the main culprit for dry chicken, and letting it rest for 5 minutes helps retain juices.
Betty’s solution is to assemble the entire dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking – you might need to add 5-10 minutes to the cooking time since it’s starting cold.
Chicken and Spinach Casserole with Cream Cheese
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Cut each chicken breast horizontally to create four thin cutlets. Use a meat mallet to gently pound any thicker ends to ensure even thickness throughout.
- Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the fresh spinach and cook for 2-3 minutes, stirring occasionally, until completely wilted. Remove from heat and set aside to cool slightly.
- In a medium bowl, beat the softened cream cheese until smooth and creamy. Stir in the cooked spinach, 1/2 cup of the mozzarella cheese, and Parmesan cheese if using. Mix until well combined.
- Optional step: For added flavor and color, heat a skillet over medium-high heat and sear the marinated chicken cutlets for 1-2 minutes per side until lightly browned. This step can be skipped to save time.
- Arrange the chicken cutlets in the prepared baking dish in a single layer. Spread the cream cheese and spinach mixture evenly over each piece of chicken. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
- Bake in the preheated oven for 20-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) on a meat thermometer and the cheese is melted and lightly browned on top.
- Remove from oven and let the casserole rest for 5 minutes before serving. This allows the juices to redistribute and the filling to set slightly for easier serving.
