Creamy Chicken and Spinach Casserole with Cream Cheese
This Chicken and Spinach Casserole with Cream Cheese is the ultimate comfort food! Juicy chicken, tender spinach, and a rich, cheesy cream cheese sauce come together in one easy-baked dish. Perfect for family dinners, weeknight meals, or when you’re craving something creamy and satisfying. A delicious low-carb and crowd-pleasing recipe!
Equipment
- Skillet (for sautéing)
- Mixing bowls & whisk
- 9x13-inch baking dish
- Wooden spoon or spatula
- Cheese grater
- Aluminum foil
Ingredients
- 1 lb (450 g) cooked chicken breast or thighs, shredded or diced
- 2 cups fresh spinach (or 10 oz frozen spinach, thawed & drained)
- 1 (8 oz) block cream cheese, softened
- ½ cup heavy cream (or sour cream / Greek yogurt)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese (optional for sharper flavor)
- ½ cup grated parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- Optional: ½ cup sautéed mushrooms, broccoli, or sun-dried tomatoes
- Optional topping: ½ cup panko breadcrumbs mixed with 1 tbsp olive oil and 2 tbsp parmesan
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
- In a skillet, sauté onion and garlic until fragrant. Add spinach and cook until wilted (or drain thawed spinach well).
- In a bowl, mix softened cream cheese, heavy cream, salt, pepper, and Italian seasoning until smooth.
- Add chicken, spinach mixture, and any optional veggies. Stir to combine.
- Transfer mixture to baking dish. Top with mozzarella, cheddar, and parmesan. Add breadcrumb topping if using.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until golden and bubbly.
- Let rest 5–10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Use rotisserie chicken for a faster prep.
- Fresh or frozen spinach both work—just make sure to drain excess water.
- For a lighter version, swap heavy cream for Greek yogurt and use part-skim cheese.
- Can be assembled 24 hours ahead and baked when ready.
- Freezes well for up to 2 months; reheat covered in oven until warmed through.