There’s something truly comforting about a warm casserole fresh from the oven, especially when it fills the kitchen with the rich aromas of garlic and melting cheese. I remember the first time I made this Chicken and Spinach Casserole with Cream Cheese for my family; it was a chilly evening, and we all gathered around the table to share a meal that felt like a warm hug. This recipe matters not only for its delicious taste but also for the memories we create while enjoying it together. With tender chicken, vibrant spinach, and creamy cheese, this dish is perfect for an easy weeknight dinner or a cozy weekend feast. What’s special about this recipe is how it makes a simple weeknight feel like a celebration.
why make this recipe
Making this Chicken and Spinach Casserole is a fantastic choice for several reasons. First, it’s packed with flavor and nutrients thanks to the spinach and chicken. Second, it’s simple to prepare, allowing you to spend less time in the kitchen and more time with loved ones. Finally, it’s versatile; you can easily customize it to fit your tastes. Whether you need a quick dinner option or a delightful dish for guests, this casserole fits the bill perfectly.
how to make Chicken and Spinach Casserole with Cream Cheese
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
Directions
- Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set the dish aside.
- Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they are all even in thickness.
- In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt, and pepper. Add the chicken cutlets, toss to coat, and cover. Chill in the fridge for 15-30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook while stirring frequently until wilted, which takes about 2-3 minutes. Set it aside.
- In a medium bowl, beat the cream cheese until smooth. Then add the wilted spinach, 1/2 cup of mozzarella, and Parmesan if you’re using it. Mix until it’s all smooth.
- Take the chicken out of the marinade and let any excess drip off. If you want, you can sear the chicken in the skillet for 1-2 minutes on each side for added flavor. Next, arrange the chicken in a single layer in the baking dish.
- Spread the spinach and cream cheese mixture over the chicken. Then sprinkle the remaining mozzarella cheese on top.
- Bake the casserole for 20-30 minutes, or until the chicken is cooked through and the cheese is melted and lightly browned. Let it stand for 5 minutes before serving. Enjoy!
how to serve Chicken and Spinach Casserole
Serve this casserole hot directly from the oven. It pairs beautifully with a simple green salad or some crusty bread on the side. A touch of freshly cracked black pepper or a sprinkle of extra Italian seasoning can add even more flavor.
how to store Chicken and Spinach Casserole
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F until warmed through, or use a microwave.
tips to make Chicken and Spinach Casserole
- To ensure even cooking, pound the chicken to the same thickness.
- Feel free to add other vegetables, like mushrooms or bell peppers, for additional flavor and nutrition.
- If you want a bit of spice, add some crushed red pepper flakes to the spinach mixture.
variation
You can replace the chicken with turkey or even a plant-based protein for a different take on this dish. Swapping the mozzarella cheese for a dairy-free alternative can also work for those with dietary restrictions.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just thaw and drain it well before adding it to the cream cheese mixture.
2. What can I pair this casserole with?
This casserole goes well with a light salad, steamed vegetables, or crusty bread.
3. Can I prepare this casserole in advance?
Absolutely! You can assemble it a day ahead, cover it, and refrigerate until you’re ready to bake. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Chicken and Spinach Casserole with Cream Cheese
Ingredients
Main 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
Method
Preparation
- Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set the dish aside.
- Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they are all even in thickness.
- In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt, and pepper. Add the chicken cutlets, toss to coat, and cover. Chill in the fridge for 15-30 minutes.
Cooking
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook while stirring frequently until wilted, which takes about 2-3 minutes. Set it aside.
- In a medium bowl, beat the cream cheese until smooth. Then add the wilted spinach, 1/2 cup of mozzarella, and Parmesan if you're using it. Mix until it's all smooth.
- Take the chicken out of the marinade and let any excess drip off. If you want, you can sear the chicken in the skillet for 1-2 minutes on each side for added flavor.
- Arrange the chicken in a single layer in the baking dish. Spread the spinach and cream cheese mixture over the chicken. Then sprinkle the remaining mozzarella cheese on top.
- Bake the casserole for 20-30 minutes, or until the chicken is cooked through and the cheese is melted and lightly browned. Let it stand for 5 minutes before serving.