Chicken And Spinach Casserole with Cream Cheese Recipe | Creamy & Delicious
I recently made this chicken and spinach casserole with cream cheese recipe, and let me tell you—it was an instant hit in my kitchen! The creamy, cheesy base combined with tender chicken and vibrant spinach made it feel like a comforting hug on a plate. I love how easy it was to throw together, and cleanup was minimal.
Even my picky eaters couldn’t resist it (well, they ate around the spinach, but I know a little went in!). If you’re looking for a weeknight dinner that’s both indulgent and wholesome, this recipe is a winner. You can also enjoy similar hearty meals like Ground Sausage and Rice Skillet for a protein-packed twist.
Ingredients
Here’s what you’ll need to make this delicious casserole. I’ve included some tips to make each ingredient shine.
- 2 large chicken breasts (sliced into cutlets for even cooking, or use 2–3 cups cooked shredded chicken for a faster version)
- 4 oz cream cheese (softened for easy mixing; you can substitute with Greek yogurt for a lighter option)
- 1 cup fresh baby spinach (packs in nutrients and color; if using frozen, thaw and squeeze dry)
- 1/2 cup shredded mozzarella cheese (freshly grated melts best; try Monterey Jack for a creamier texture)
- 1/4 cup grated Parmesan cheese (adds a nutty, salty kick)
- 1 teaspoon garlic powder or 2 cloves minced garlic (garlic brings warmth and depth)
- 1/2 teaspoon onion powder (subtle sweetness)
- 1/2 teaspoon black pepper (freshly cracked for flavor)
- 1/2 teaspoon Italian seasoning (optional, for a hint of herbs)
- 2 tablespoons olive oil (for sautéing chicken or greasing the dish)
- Optional: crushed panko, cracker crumbs, or almond flour for topping
Note: Serves 4–6 people generously.
Variations
You can tweak this casserole to suit dietary preferences or add extra flavor.
- For dairy-free: Use vegan cream cheese and a plant-based cheese alternative.
- Low-carb or keto: Skip any starchy layer and stick to full-fat cheeses.
- Extra veggies: Fold in sautéed mushrooms, roasted red peppers, or broccoli.
- Protein twists: Swap chicken for turkey, or sprinkle crispy bacon on top for added flavor. You might also like trying Sweet Jalapeno Pineapple Boneless Wings for a flavorful appetizer alongside.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 25–30 minutes
- Total Time: 35–40 minutes
Equipment You Need
- 9×13-inch baking dish (for even cooking and easy serving)
- Oven-safe skillet (optional, for browning chicken before baking)
- Mixing bowl (for combining cream cheese and seasonings)
- Knife and cutting board (to slice chicken and vegetables)
- Spatula or wooden spoon (for mixing ingredients evenly)
- Quick-read thermometer (ensures chicken reaches 165°F safely)
How to Make Chicken and Spinach Casserole with Cream Cheese
Prepare the Chicken
I like to start by slicing my chicken breasts into even cutlets. This helps them cook quickly and stay juicy. You can season them with garlic, Italian herbs, and pepper before lightly sautéing in olive oil for extra flavor.
Mix the Creamy Base
In a mixing bowl, I combine softened cream cheese with mozzarella, Parmesan, garlic, onion powder, and a pinch of Italian seasoning. Stir until smooth and creamy. This base is what gives the casserole its rich, indulgent texture.
Layer Spinach and Chicken
I spread the spinach evenly in the greased baking dish, then top it with the chicken cutlets or shredded cooked chicken. Pour the creamy cheese mixture over the top and gently spread it to cover everything.
Bake Until Golden
Preheat the oven to 350°F and bake for 25–30 minutes until the casserole is bubbly and the top is lightly golden. If using thin cutlets, check that the chicken reaches 165°F. For a quicker option, bake at 475°F for 18–25 minutes on a heavy, oven-safe dish.
Optional Topping
During the last 10 minutes of baking, I like to sprinkle crushed panko, cracker crumbs, or Parmesan on top for a crispy finish. A little butter or olive oil brushed on top helps it brown beautifully.
Additional Tips for Making this Recipe Better
From my experience, these tips make the casserole even more delicious:
- I always squeeze frozen spinach dry to prevent a watery dish.
- Letting the casserole rest 5–10 minutes after baking helps the creamy base thicken.
- Freshly grated cheese melts more smoothly and adds better flavor than pre-shredded.
- Adding a touch of lemon zest at the end brightens the dish.
- For a richer flavor, I sometimes sauté the spinach lightly with garlic before layering.
How to Serve Chicken and Spinach Casserole with Cream Cheese
This casserole looks as good as it tastes when served thoughtfully. I like to pair it with a crisp green salad, roasted asparagus, or buttered noodles. Garnishing with fresh parsley or a sprinkle of Parmesan adds visual appeal. Serve straight from the baking dish for comfort food vibes, or plate individually for dinner guests.
Nutritional Information
Here’s a quick glance at the nutritional content per serving:
- Calories: ~350–400 kcal (depending on cheese and chicken portion)
- Protein: ~28 g
- Carbohydrates: ~5–8 g
- Fat: ~24 g
Make Ahead and Storage
Make Ahead
I often assemble this casserole up to 24 hours ahead and refrigerate. Just add 5–10 minutes to the baking time if starting with raw chicken straight from the fridge.
Storage
Leftovers stay fresh in an airtight container in the fridge for 3–4 days. Reheat gently in the oven at 300°F or microwave in short bursts to keep it creamy.
Freezing
After baking, let the casserole cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered until hot and bubbly.
Why You’ll Love This Recipe
Here’s why this dish has become a favorite in my home:
- Quick and easy: Ready in under 40 minutes with minimal prep.
- Family-friendly: Even picky eaters will enjoy the creamy flavors.
- Versatile: Works with fresh or frozen spinach and cooked or raw chicken.
- Customizable: Add veggies, bacon, or different cheeses to suit your taste.
- Comforting yet wholesome: Creamy, cheesy, and packed with protein and greens.
Chicken and Spinach Casserole with Cream Cheese Recipe
Ingredients
Method
- I like to start by slicing my chicken breasts into even cutlets. This helps them cook quickly and stay juicy. You can season them with garlic, Italian herbs, and pepper before lightly sautéing in olive oil for extra flavor.
- In a mixing bowl, I combine softened cream cheese with mozzarella, Parmesan, garlic, onion powder, and a pinch of Italian seasoning. Stir until smooth and creamy. This base is what gives the casserole its rich, indulgent texture.
- I spread the spinach evenly in the greased baking dish, then top it with the chicken cutlets or shredded cooked chicken. Pour the creamy cheese mixture over the top and gently spread it to cover everything.
- Preheat the oven to 350°F and bake for 25–30 minutes until the casserole is bubbly and the top is lightly golden. If using thin cutlets, check that the chicken reaches 165°F. For a quicker option, bake at 475°F for 18–25 minutes on a heavy, oven-safe dish.
- During the last 10 minutes of baking, I like to sprinkle crushed panko, cracker crumbs, or Parmesan on top for a crispy finish. A little butter or olive oil brushed on top helps it brown beautifully.
Notes
- I always squeeze frozen spinach dry to prevent a watery dish.
- Letting the casserole rest 5–10 minutes after baking helps the creamy base thicken.
- Freshly grated cheese melts more smoothly and adds better flavor than pre-shredded.
- Adding a touch of lemon zest at the end brightens the dish.
- For a richer flavor, I sometimes sauté the spinach lightly with garlic before layering.