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Chicken and Spinach Casserole with Cream Cheese Recipe
Ben Carraoli

Chicken and Spinach Casserole with Cream Cheese Recipe

I recently made this chicken and spinach casserole with cream cheese, 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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.