This chicken and spinach casserole with cream cheese is the ultimate comfort food: creamy, cheesy, and loaded with tender chicken and fresh spinach. The golden, bubbly cheese topping makes every bite irresistible, and with spinach in every serving, you can feel good about indulging!
Perfect for weeknight dinners, potlucks, or meal prep, this dish comes together quickly and will quickly become a family favorite.
A serving of creamy chicken and spinach casserole being lifted from the baking dish.
Why You’ll Love This Chicken and Spinach Casserole
- Quick and Easy: Ready in under an hour, with only 15 minutes of prep.
- Crowd-Pleaser: Cheesy, creamy, and comforting—a hit with adults and kids alike.
- Make Ahead Friendly: Assemble up to a day in advance for easy dinner prep.
- Customizable: Add mushrooms, onions, bell peppers, broccoli, or even bacon for extra flavor.
Ingredients
For the Chicken and Marinade:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Spinach Cream Cheese Mixture:
- 2 cups fresh spinach (or thawed and drained frozen spinach)
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup Parmesan cheese, optional
How to Make Chicken and Spinach Casserole
1. Preheat and Prep
Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Prepare the Chicken
Cut the chicken breasts in half horizontally to make 4 cutlets. Pound thicker ends for even thickness.
In a large bowl, whisk 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss the chicken to coat and refrigerate for 15–30 minutes.
3. Prepare the Spinach Mixture
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add spinach and sauté until wilted, about 2–3 minutes.
In a medium bowl, beat the cream cheese until smooth. Stir in the wilted spinach, ½ cup mozzarella, and Parmesan (if using). Mix until creamy and evenly combined.
4. Assemble the Casserole
Arrange the marinated chicken in a single layer in the prepared baking dish. Spread the spinach and cream cheese mixture evenly over the top. Sprinkle the remaining mozzarella on top.
5. Bake
Bake for 20–30 minutes, until the chicken is cooked through and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.
Tips for the Perfect Casserole
- Use Chicken Cutlets: Saves prep time and ensures even cooking.
- Shred Your Own Cheese: Block cheese tastes better than pre-shredded.
- Drain Spinach: Avoid watery casserole by squeezing out excess moisture if using frozen spinach.
- Add Rice or Cauliflower Rice: Layer the bottom for a heartier dish.
- Serve with Sides: Pair with pasta, rice, bread, or low-carb veggies.
- Cheese Variations: Try sharp cheddar, Boursin with herbs, or a mix of cheeses for extra flavor.
Storage and Reheating
- Refrigerate: Cool completely, cover tightly, and store for 3–4 days.
- Freeze: Assemble unbaked casserole, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight before baking.
- Reheat: Preheat oven to 350°F (175°C), cover with foil, and bake for 20–25 minutes until heated through.
This Creamy Chicken and Spinach Casserole is cheesy, comforting, and simple enough for busy weeknights. Perfect for a nutritious family dinner or a crowd-pleasing dish at your next gathering!