Chicken and Spinach Casserole with Cream Cheese is a warm and comforting dish that brings together tender chicken, fresh spinach, and the creamy richness of cream cheese all baked to perfection. The creamy texture pairs so well with the slight earthiness of spinach, making it a satisfying meal that feels both hearty and fresh.
I love making this casserole when I want something that’s easy to prepare but still feels special. The cream cheese melts into a smooth, velvety sauce that holds everything together, and the chicken stays juicy throughout cooking. It’s one of those recipes I keep coming back to because it’s simple, tasty, and always gets compliments from family and friends.
My favorite way to serve this dish is with a simple side salad or some crusty bread to scoop up the creamy sauce. It’s perfect for cozy family dinners or when you want a comforting meal that doesn’t take all day to make. I often make a double batch to have leftovers for the next day because it tastes just as good—sometimes even better—the next time around.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless chicken breasts work best for even cooking. You can swap for thighs if you want juicier meat, but they may need a bit more time in the oven.
Cream cheese: This adds creaminess to the dish. If you don’t have cream cheese, try mascarpone or ricotta as a substitute—they’ll give a similar smooth texture.
Spinach: Fresh spinach is ideal for flavor and texture. If using frozen, make sure to thaw and drain well to avoid excess water making the casserole watery.
Sour cream or Greek yogurt: Both work to add tanginess and moisture. Greek yogurt is a lighter, healthier option if you prefer.
Cheese: Mozzarella and Parmesan add melty goodness and flavor depth. You can swap mozzarella with Monterey Jack or mild cheddar for a different twist.
How Do You Get the Best Texture and Flavor in This Casserole?
Key steps to watch:
- Searing the chicken: Browning the chicken before baking locks in juices and adds flavor. Don’t skip this step or rush it.
- Cooking the spinach: Wilt fresh spinach quickly to keep its vibrant flavor. If using frozen, press out moisture completely to avoid sogginess.
- Combining the cream cheese mix: Soften the cream cheese well and mix until smooth with other ingredients. This helps create that creamy sauce coating the chicken.
- Baking & broiling: Bake until the chicken reaches 165°F (74°C). Then broil briefly to brown the cheese top—watch carefully so it doesn’t burn.
Equipment You’ll Need
- Oven-safe baking dish – I like a medium-sized one to hold all the ingredients comfortably without spilling.
- Skillet – used for searing the chicken and cooking the spinach. A non-stick or cast-iron skillet works great.
- Mixing bowls – for blending the cheese mixture; a large one makes it easier to combine everything smoothly.
- Meat thermometer – to ensure the chicken cooks to the right internal temp of 165°F (74°C).
- Cooking utensils – a spoon or spatula for mixing and spreading the ingredients evenly.
Flavor Variations & Add-Ins
- Swap chicken for turkey or cooked shrimp to change the protein and add variety.
- Add sautéed mushrooms or bell peppers for extra flavor and texture.
- Use different cheeses like Monterey Jack, gouda, or cheddar for a different cheesy taste.
- Sprinkle with crushed red pepper flakes or paprika for a spicy or smoky kick.
Chicken and Spinach Casserole with Cream Cheese
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 4 oz cream cheese, softened
- 1 cup sour cream or Greek yogurt
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 2 cloves garlic, minced
- 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
- ½ tsp crushed red pepper flakes (optional)
- 10 oz fresh spinach, roughly chopped (or frozen, thawed and drained)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. Add a few minutes to let the casserole rest before serving, so plan for about 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Chicken:
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish. Season the chicken breasts with salt and pepper on both sides.
2. Sear the Chicken:
Heat olive oil or butter over medium-high heat in a large skillet. Cook the chicken for 3-4 minutes per side until golden brown but not fully cooked through. Remove from heat and set aside.
3. Cook the Spinach and Garlic:
In the same skillet, lower the heat to medium. Add minced garlic and cook for about 1 minute until it smells fragrant. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, make sure it’s fully thawed and drained before adding.
4. Mix the Creamy Sauce:
In a bowl, combine softened cream cheese, sour cream (or Greek yogurt), half of the mozzarella and Parmesan cheeses, Italian seasoning, crushed red pepper flakes (if you like a little spice), salt, and pepper. Add the cooked spinach and mix everything until the sauce is creamy and well blended.
5. Assemble the Casserole:
Place the seared chicken breasts evenly in the greased baking dish. Spread the creamy spinach mixture over the chicken. Sprinkle the remaining mozzarella and Parmesan cheeses evenly on top.
6. Bake and Finish:
Bake the casserole uncovered for 25-30 minutes, or until the chicken is cooked through (an internal temperature of 165°F / 74°C) and the top cheese is golden and bubbly. For a more browned top, you can broil it for 2-3 minutes—just keep a close eye to avoid burning.
7. Rest and Serve:
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh thyme or parsley, if you like. Enjoy your warm, creamy chicken casserole with a side of fresh salad or crusty bread!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach completely and squeeze out all excess water to prevent the casserole from becoming watery.
Can I Make This Casserole Ahead of Time?
Absolutely. You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Bake it fresh when you’re ready to eat, adding a few extra minutes to the baking time if it’s cold from the fridge.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Chicken with Another Protein?
Yes, turkey breasts or cooked shrimp can be used instead. Adjust baking time accordingly—shrimp cooks much faster, so add it near the end of baking.