Chicken and Spinach Casserole with Cream Cheese

why make this recipe

This dish is simple and comforting. It uses cream cheese and spinach to make a creamy topping for chicken. It cooks in one dish and needs few ingredients. It works for a weeknight dinner or for guests.

introduction

This Chicken and Spinach Casserole with Cream Cheese is easy to make and tastes rich and mild. For more details and the source recipe, see the chicken casserole with spinach and cream cheese page. The dish gives you tender chicken with a creamy spinach layer and melted cheese on top.

how to make Chicken and Spinach Casserole with Cream Cheese

1. Marinate and season the chicken so it gets flavor.
2. Wilt the spinach in a hot pan, then mix it into smooth cream cheese with some mozzarella and Parmesan.
3. Arrange the seasoned chicken in a baking dish, top with the spinach-cream cheese mix, and add more cheese.
4. Bake until the chicken is done and the top is bubbly and lightly browned. Let rest a few minutes before serving.

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

Directions :

1. Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
2. Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they’re all of even thickness.
3. In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt and pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15-30 minutes.
4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Set aside.
5. In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using). Mix until smooth.
6. Take the chicken out of the marinade and let the excess drip off. If desired, sear the chicken in the skillet for 1-2 minutes per side. Then, arrange the meat in a single layer in the baking dish.
7. Spread the spinach and cream cheese mixture over the meat, then sprinkle the remaining mozzarella cheese over the top.
8. Bake for 20-30 minutes, until the chicken is cooked and the cheese is melted and lightly browned. Let stand for 5 minutes before serving. Enjoy!

how to serve Chicken and Spinach Casserole with Cream Cheese

Serve hot from the oven. Good sides are rice, mashed potatoes, steamed vegetables, or a green salad. Spoon any sauce from the dish over the chicken for more flavor.

how to store Chicken and Spinach Casserole with Cream Cheese

• To refrigerate: Cool the casserole to room temperature, cover tightly, and store in the fridge for up to 3 days.
• To freeze: Place cooled portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
• To reheat: Warm in a 350°F oven for 15-20 minutes or until heated through. You can also microwave single portions until hot.

tips to make Chicken and Spinach Casserole with Cream Cheese

• Pound chicken to even thickness so it cooks evenly.
• Don’t overcook the spinach; wilt just until it shrinks.
• Soften cream cheese first so it mixes smooth.
• Sear chicken quickly for extra color and flavor before baking.
• Let the baked casserole rest 5 minutes so juices settle.

variation (if any)

• Add cooked mushrooms or sun-dried tomatoes to the cream cheese mix.
• Swap mozzarella for cheddar or fontina for a different taste.
• Use frozen spinach (thawed and well-drained) if fresh is not available.
• Add red pepper flakes or a teaspoon of Dijon mustard to the cream cheese for a bit of kick.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs and adjust bake time until the meat reaches 165°F.

Q: Can I make this ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Q: Is Parmesan required?
A: No. Parmesan adds flavor but the casserole is fine without it.

Q: Can I reduce the cheese?
A: Yes. You can lower the mozzarella amount, but the dish will be less creamy and melty.

Q: How do I know when the chicken is done?
A: The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.

Print