Chicken and Spinach Casserole with Cream Cheese is a delicious and creamy baked dish that brings together tender chicken, fresh spinach, and smooth cream cheese. The combination creates a warm and comforting casserole with a rich texture and a lovely balance of flavors.
I love making this casserole when I want something that feels like a cozy hug on a plate. The cream cheese makes the sauce nice and creamy without being too heavy, and the spinach adds a fresh twist that keeps it from feeling too rich. It’s one of those dishes that feels fancy but is super simple to put together.
My favorite way to serve it is with a side of garlic bread or a simple green salad. It’s perfect for a family dinner or when friends come over because it warms up well and everyone seems to enjoy the creamy, cheesy goodness. Plus, leftovers taste just as good the next day, which is always a bonus in my book!
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken keeps the dish lean and tender. You can swap for chicken thighs if you want more juiciness and flavor. Just adjust cooking time a bit.
Cream Cheese: This ingredient makes the sauce creamy and smooth. If unavailable, try mascarpone or ricotta cheese for a similar texture but milder flavor.
Spinach: Fresh spinach works best for vibrant color and texture, but frozen spinach is a handy substitute. Just be sure to thaw and squeeze out extra water to avoid a watery casserole.
Sour Cream or Greek Yogurt: Both add creaminess and a little tang. Greek yogurt is a healthier option and gives a nice protein boost.
Cheese (Parmesan & Mozzarella): Parmesan adds sharpness while mozzarella brings meltiness. If you want to mix things up, try cheddar or Monterey Jack for a different but tasty twist.
How Do I Get the Creamy Casserole Texture Without It Becoming Watery?
The key is managing moisture, especially from the spinach and cooking method:
- When using fresh spinach, cook it down in the skillet to wilt it and then squeeze out excess water with a clean kitchen towel or paper towel.
- For frozen spinach, thaw completely and press out as much liquid as possible before mixing it with the creamy base.
- Searing chicken first locks in juices so they don’t water down the casserole.
- Don’t cover the casserole while baking; this lets moisture evaporate and the top to get golden and bubbly.
- Optional broiling at the end creates a beautiful browned top without adding sogginess.
Following these steps helps you get creamy, cheesy goodness without a runny dish!
Equipment You’ll Need
- Oven-safe baking dish – I recommend a medium-sized dish to hold all the layers comfortably.
- Skillet – for searing chicken and sautéing spinach; a regular skillet works fine.
- Mixing bowls – to combine the creamy sauce ingredients easily.
- Measuring cups and spoons – for accurate ingredient portions.
- Cooking spoon or spatula – to stir and spread the mixture evenly.
- Aluminum foil or oven broiler – optional, for covering or broiling to brown the top.
Flavor Variations & Add-Ins
- Cheese Swap: Use like cheddar, Monterey Jack, or Swiss instead of mozzarella for a different flavor.
- Protein Boost: Add cooked bacon bits, sautéed mushrooms, or chopped ham to add more texture and flavor.
- Spice It Up: Mix in red pepper flakes, hot sauce, or a pinch of cayenne for some heat.
- Veggie Variations: Incorporate cooked broccoli, sun-dried tomatoes, or artichoke hearts for extra veggies and flavor.
Chicken and Spinach Casserole with Cream Cheese
Ingredients You’ll Need:
For The Casserole:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 8 oz cream cheese, softened
- 1 cup sour cream or Greek yogurt
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese, divided
- 3 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- ½ tsp dried thyme or Italian seasoning
- ¼ cup chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, then 25-30 minutes to bake. Plan for about 40-45 minutes total from start to finish, including searing the chicken and cooking the spinach. It’s simple and quick for a wholesome dinner!
Step-by-Step Instructions:
1. Prepare The Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish so your casserole doesn’t stick.
2. Cook The Chicken:
Heat olive oil in a skillet over medium heat. Season chicken breasts with salt, pepper, garlic powder, and onion powder. Sear each side until golden, about 3-4 minutes per side. Remove from the skillet and set the chicken aside.
3. Sauté Spinach and Garlic:
In the same skillet, add minced garlic and cook briefly for about 30 seconds until fragrant. Add your spinach and cook until wilted (or warmed through if using frozen). If needed, squeeze out any extra moisture to keep the casserole creamy but not watery.
4. Make The Creamy Spinach Mixture:
In a large bowl, mix together the softened cream cheese, sour cream (or Greek yogurt), Parmesan, half of the mozzarella, sautéed spinach with garlic, and dried thyme or Italian seasoning. Stir until creamy and smooth.
5. Assemble The Casserole:
Spread half of the creamy spinach mixture evenly on the bottom of your greased baking dish. Lay the seared chicken breasts on top. Then spoon the remaining creamy spinach mixture over the chicken, spreading gently to cover.
6. Add Cheese and Bake:
Sprinkle the rest of the shredded mozzarella cheese on top. Bake the casserole uncovered for 25-30 minutes, until the chicken is cooked through and the cheese is bubbly and lightly browned.
7. Optional Browning:
If you’d like a crispier top, broil for 2-3 minutes at the end of baking—but watch carefully so it doesn’t burn!
8. Serve:
Take the casserole out of the oven. Garnish with fresh parsley if you like, then serve warm and enjoy your creamy, cheesy chicken and spinach casserole.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just make sure to thaw it completely and squeeze out any excess water to prevent the casserole from becoming watery.
Can I Make This Chicken and Spinach Casserole Ahead of Time?
Absolutely! Assemble the casserole and refrigerate it for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Serve with This Casserole?
This dish goes great with garlic bread, a crisp green salad, or steamed vegetables to round out your meal.
