Chicken and Spinach Casserole with Cream Cheese

Why Make This Recipe

Chicken and Spinach Casserole with Cream Cheese is a delightful dish that combines protein, veggies, and creamy goodness. It’s perfect for busy weeknights and will please the whole family. The creamy texture and savory flavors make this casserole a comforting meal that you’ll want to serve again and again.

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
• 1/4 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

1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to ensure even thickness.
3. In a bowl, whisk together 1 tablespoon of olive oil, garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the marinade, cover, and refrigerate for 15-30 minutes.
4. In a skillet, heat the remaining olive oil over medium heat. Add spinach and cook for 2-3 minutes until wilted. Set aside.
5. Beat softened cream cheese in a bowl, then stir in spinach and 1/2 cup mozzarella cheese (and Parmesan if using).
6. Optionally, sear the marinated chicken in a hot skillet for 1-2 minutes per side for added flavor.
7. Arrange the chicken in the baking dish, spread the cream cheese and spinach mixture over it, and top with remaining mozzarella.
8. Bake for 20-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
9. Let the casserole rest for 5 minutes before serving.

How to Serve Chicken and Spinach Casserole with Cream Cheese

You can serve the casserole warm right out of the oven. It goes well with a side salad or some crusty bread. For a complete meal, consider pairing it with steamed vegetables or garlic bread.

How to Store Chicken and Spinach Casserole with Cream Cheese

If you have leftovers, let the casserole cool, then cover it tightly and store it in the refrigerator. It can be kept for up to 3-4 days. You can reheat it in the oven or microwave until warmed through.

Tips to Make Chicken and Spinach Casserole with Cream Cheese

• Make sure to pound the chicken evenly to help it cook uniformly.
• If you want more flavor, let the chicken marinate for the full 30 minutes.
• You can add other vegetables like mushrooms or bell peppers for extra nutrition and flavor.
• Feel free to adjust the cheese types or amounts based on your taste.

Variation

You can easily switch up this casserole by using different proteins like turkey or even chickpeas for a vegetarian option. For a spicy kick, add some red pepper flakes or jalapeños to the cream cheese mixture.

FAQs

Can I make this casserole ahead of time?
Yes, you can prepare it up to the baking step, cover it, and store it in the fridge. Just bake it when you’re ready to eat.

Can I freeze Chicken and Spinach Casserole?
Yes, this casserole can be frozen. Just make sure it is completely cooled, then cover it well and freeze. Thaw it in the fridge before reheating.

What can I use instead of cream cheese?
You can substitute cream cheese with Greek yogurt or a dairy-free cream cheese alternative for a lighter option.

Chicken and Spinach Casserole with Cream Cheese

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A delightful casserole combining chicken, fresh spinach, and creamy cheese, perfect for busy weeknights.

• Author: martha
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1/4 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

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Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to ensure even thickness.
3. Whisk together 1 tablespoon of olive oil, garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the marinade, cover, and refrigerate for 15-30 minutes.
4. Heat the remaining olive oil in a skillet over medium heat. Add spinach and cook for 2-3 minutes until wilted. Set aside.
5. Beat softened cream cheese in a bowl, then stir in spinach and 1/2 cup mozzarella cheese (and Parmesan if using).
6. Optionally, sear the marinated chicken in a hot skillet for 1-2 minutes per side for added flavor.
7. Arrange the chicken in the baking dish, spread the cream cheese and spinach mixture over it, and top with remaining mozzarella.
8. Bake for 20-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
9. Let the casserole rest for 5 minutes before serving.

Notes

Great served with a side salad or crusty bread. Can be refrigerated for 3-4 days.