I love to cook simple food that feels like home. This Chicken and Spinach Casserole with Cream Cheese is one of my go to dishes when I want a warm, cozy meal that is easy to make and tastes rich. I often make it with a light dessert, like my apple cake with cream cheese frosting, when friends come over.
Dad James first tried this dish at my house and he asked for the recipe right away. Mom Eva said it reminded her of a meal from her childhood. Sister Sarah always asks me to bring it to family dinners.
Your Ingredients List
- 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
My Go-To Equipment
I keep a few tools ready for this bake. I use a 9 by 13 inch baking dish for an even cook. I also like a large skillet for wilting the spinach and for a quick sear if I want a bit of color on the chicken. I use a rolling pin or even a small meat mallet to flatten the cutlets so they cook fast and even. A small whisk or fork helps me beat the cream cheese smooth.
I learned a few tricks that I first used in a different recipe. For example, the oven timing and the way I layer cheese came from a method I tried in my baked feta eggs with tomatoes and spinach recipe. I liked how the cheese browned and how the filling stayed moist. I keep a timer and a meat thermometer close by. I like short tools that fit my small pan.
The Simple Steps to Follow
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish.
- Cut the chicken breasts in half horizontally to make four cutlets.
- Pound the thicker ends so all pieces are even in thickness.
- Whisk 1 tablespoon olive oil with minced garlic, Italian seasoning, salt, and pepper.
- Toss the chicken with the spice mix, cover, and chill for 15 to 30 minutes.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat.
- Add the spinach and cook, stirring, until wilted, about 2 to 3 minutes.
- Beat the cream cheese in a bowl until smooth.
- Stir the wilted spinach, 1/2 cup mozzarella, and Parmesan into the cream cheese.
- Let the chicken drip off excess marinade and sear 1 to 2 minutes per side if you want color.
- Arrange the chicken in a single layer in the prepared baking dish.
- Spread the spinach and cream cheese mixture evenly over the chicken.
- Sprinkle the remaining mozzarella cheese over the top.
- Bake for 20 to 30 minutes until the chicken is cooked and the cheese is lightly browned.
- Let the casserole rest for 5 minutes before serving.
Healthy Twists on a Classic
I like to make small changes to keep this dish light. I swap half the cream cheese for low fat cream cheese and add a little plain yogurt. I also add more spinach or some chopped kale for more green and more fiber. A splash of lemon juice in the filling brightens the taste and cuts the richness.
If you want a low carb option, you can skip any bread sides and serve the casserole with roasted vegetables. For a grain option, try serving it with brown rice or quinoa. If you love a stronger flavor, add a pinch of red pepper flakes to the garlic oil before you marinate the chicken. If you want a different cheese note, try a sprinkle of feta or a bit of sharp cheddar.
If you like casseroles with a mix of vegetables and chicken, you may enjoy my take on a similar dish, the broccoli rice cheese and chicken casserole, which uses rice and broccoli for a different texture and flavor. I often make both on different nights so we do not get bored.
Serving Suggestions From My Table
I serve this dish with simple sides that I know my family will eat. A crisp green salad makes a nice contrast to the warm, creamy chicken. I often roast carrots and parsnips with olive oil and a little salt to add a sweet note. If I want a richer plate, I serve garlic mashed potatoes on the side.
For a weeknight meal, I put out a bowl of lemon wedges and fresh parsley so each person can add brightness. For guests, I set out small bowls of chili flakes and extra Parmesan. I like to serve it with warm crusty bread to soak up the sauce. My family also likes a glass of light white wine with the casserole.
Getting It Just Right
I check the chicken with a thermometer to get the best result. The internal temp should reach 165°F. If you do not have a thermometer, cut into the thickest piece and make sure the juices run clear. The cheese on top should be melted and have a light golden color.
If the cheese browns too fast, lower the oven by 25 degrees and bake a bit longer. If the chicken looks dry, cover the dish with foil for the first part of baking. If you want a crisp top, remove the foil near the end so the cheese can brown. I taste the filling as I go and adjust salt and pepper to my liking.
How to Store Leftovers
I cool the casserole to room temperature before I store it. I put the leftovers in an airtight container and refrigerate them. They keep well for three to four days. To reheat, I warm a portion in the oven at 350°F for 10 to 15 minutes until hot, or I heat it in a microwave-safe dish for a minute or two. If you freeze the casserole, wrap it tight and it will last up to three months. Thaw overnight in the fridge before you reheat.
I label the container with the date so I do not forget. I find the flavor is still good after a day or two. The texture of the spinach changes a bit on day three, but the dish still tastes great as a quick lunch.
Enjoy Every Moment
I make this dish when I want simple comfort food. I like the way the creamy filling hugs the chicken and how the spinach adds color and a fresh hint. I take my time plating it when friends come over. I always watch them take the first bite and smile.
I find cooking brings me peace. I call my sister Jennifer to tell her what I made. We talk about tips and share small changes. That is part of good food to me.
A Few Common Questions
How long does Chicken and Spinach Casserole with Cream Cheese take to bake?
The bake time is usually 20 to 30 minutes at 400°F. I check the chicken at 20 minutes and then every five minutes until it reaches 165°F inside. If you seared the chicken first, it may need less time in the oven.
Can I make Chicken and Spinach Casserole with Cream Cheese ahead of time?
Yes, you can assemble the dish and keep it in the fridge for a few hours before baking. I sometimes make it the night before and bake it the next day. If you do this, let the casserole sit at room temperature for 15 minutes before you put it in the hot oven.
Can I use frozen spinach in Chicken and Spinach Casserole with Cream Cheese?
You can use frozen spinach if you thaw and drain it very well. I squeeze out as much water as I can before I mix it with the cream cheese. If the spinach is watery, the filling may be thin, so be sure to remove extra moisture.
Print
Chicken and Spinach Casserole with Cream Cheese
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A warm and cozy chicken casserole featuring creamy cheese and fresh spinach, perfect for family dinners.
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
Instructions
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish.
- Cut the chicken breasts in half horizontally to make four cutlets.
- Pound the thicker ends so all pieces are even in thickness.
- Whisk 1 tablespoon olive oil with minced garlic, Italian seasoning, salt, and pepper.
- Toss the chicken with the spice mix, cover, and chill for 15 to 30 minutes.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat.
- Add the spinach and cook, stirring, until wilted, about 2 to 3 minutes.
- Beat the cream cheese in a bowl until smooth.
- Stir the wilted spinach, 1/2 cup mozzarella, and Parmesan into the cream cheese.
- Let the chicken drip off excess marinade and sear 1 to 2 minutes per side if you want color.
- Arrange the chicken in a single layer in the prepared baking dish.
- Spread the spinach and cream cheese mixture evenly over the chicken.
- Sprinkle the remaining mozzarella cheese over the top.
- Bake for 20 to 30 minutes until the chicken is cooked and the cheese is lightly browned.
- Let the casserole rest for 5 minutes before serving.
Notes
For a lighter dish, swap half the cream cheese for low fat cream cheese and add a splash of lemon juice for brightness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 80mg
Keywords: chicken casserole, spinach casserole, comfort food, easy dinner, creamy chicken recipe