Spinach Chicken Casserole with Cream Cheese and Mozzarella

Let Me Tell You About This Casserole (Grab a Chair!)

You know how some dishes just appear every time you want something cozy and actually easy? Well, this spinach chicken casserole with cream cheese and mozzarella is like my kitchen’s greatest hits album. I think the first time I made it, I accidentally doubled the garlic because I got distracted by my neighbor’s cat (don’t ask), and honestly? Not a single complaint was heard at dinner. Happens a lot around here—cat or no cat.

Anyway, this casserole is one of those things I whip up when I want something creamy, cheesy, with a sneaky bit of green so I feel like an adult. Plus, it’s pretty forgiving. I mean, if you can stir and layer stuff, you’re already halfway there. Sometimes my oven timer goes off before I remember to preheat. Still comes out fine. Usually.

Why You’ll Love This (Or At Least Tolerate It!)

• I make this when I’m craving something that feels like it took all afternoon, but really? It’s 15 mins hands-on, tops, unless you get distracted sorting the mail or whatever.
• My family goes nuts for it—especially my youngest, who normally treats spinach like it’s broccoli in disguise. (No offense to broccoli, but you know…)
• It keeps pretty well too (if there are leftovers, which, let’s be honest, is rare). I even think it tastes better the next day, cold, standing over the sink. Don’t judge me!
• Honestly, I used to dread making casseroles—something about too many steps or bowls—but this one is actually fun. And fewer dishes. Always a win.

Here’s What You’ll Need (And What You Probably Already Have)

• 2 large chicken breasts (sometimes I use thighs for extra flavor; up to you)
• 1 (10 oz) bag fresh spinach, roughly chopped (frozen is fine if that’s what’s in the freezer, just thaw and squeeze the heck out of it—seriously, nobody likes watery casserole)
• 200g cream cheese, softened (My grandmother always insisted on Philadelphia, but honestly, store brand works)
• 1 cup shredded mozzarella (I’ve swapped in cheddar when I ran out, not bad just different)
• 1/2 cup grated parmesan (optional, but yum)
• 3 garlic cloves, minced (or more, if you want to breathe fire like me)
• 1 tbsp olive oil
• 1 tsp Italian seasoning (or just a pinch each of dried basil and oregano if that’s what you’ve got handy)
• Salt and black pepper, to taste

What To Do Next (With Some Sidetracking)

1. First things first, crank your oven to 375°F (190°C). Sometimes I forget and have to wait, so save yourself that pain.
2. Drizzle olive oil in a big skillet on medium heat. Toss in the chicken breasts, season with salt and pepper. Cook until golden and just cooked through—about 5-6 minutes per side. Don’t stress about perfect grill marks (or if your chicken is a bit stubborn about cooking evenly, just cut it into chunks). Take it out and let it rest a minute.
3. Add your garlic to the same pan. Let it get fragrant for like 30 seconds (don’t let it burn! I’ve done that, and it’s not fun), then throw in all the spinach. Stir it around till it wilts right down—looks like a lot at first, then boom, it’s barely a handful.
4. While that’s going, in a bowl, smoosh the cream cheese with the Italian seasoning, a pinch more salt, and half the mozzarella. If you’ve forgotten to let the cream cheese soften, give it a quick zap in the microwave (watch it though, it gets weirdly lava-like).
5. Slice or shred the rested chicken. (This is where I usually sneak a taste, by the way. Quality control, right?)
6. Mix the chicken and spinach mixture together, then dump in the cream cheese goo. Give it a solid stir; it’ll look kind of questionable, but trust me.
7. Spread all that into a casserole dish. Sprinkle the rest of the mozzarella and parmesan on top—don’t be stingy. (I’ve even added more when I’m feeling extra cheesy. No regrets.)
8. Bake for about 20-25 minutes, or until it’s bubbling and golden-brown on top. Sometimes it takes a bit longer if I pile it up too high.
9. Let cool for a few mins before serving because molten cheese is a real hazard, ask my tongue.

Notes—Stuff I Learned The Hard Way

• If you use frozen spinach, really squeeze out the water or you’ll get a watery casserole. I once just patted it with a paper towel. Rookie mistake.
• Don’t skip letting the chicken rest, otherwise it gets all dry and meh.
• It’s fine to use leftover rotisserie chicken. Actually, I find it works better if you’re short on time or just lazy (no shame—happens).

Variations I’ve Tried (And One I Won’t Repeat)

• Subbing kale for spinach actually works! Just cook it a bit longer, or it’ll be too tough.
• Tried swapping cream cheese for ricotta once; not bad, just a bit runnier. Probably wouldn’t do it again unless desperate.
• One time I got fancy and added sun-dried tomatoes. Actually, pretty tasty. But my husband called it “salad in a casserole.” Not sure if that was a compliment.
• Don’t add broccoli. I tried it. Tasted like a school lunch from 1987—so yeah, that was a one-time thing.

Equipment Stuff (And a Cheat’s Guide)

• Casserole dish (about 8×8 or 9×13, honestly whatever fits)
• Big skillet (if you only have a saucepan, it’ll do. You might have to cook in batches)
• Mixing bowl (or, in a pinch, the salad bowl, though don’t tell my sister I said that)
• Knife, cutting board, and some way to stir (wooden spoon, spatula, your kid’s plastic spoon in a pinch—kidding. Sort of.)

How To Store It (If It Lasts That Long)

Let it cool, cover, and pop in the fridge. It’ll keep for 2-3 days, but honestly, in my house, it never lasts more than a day! Reheat in the oven or even the microwave (though the microwave makes it look sad, but it still tastes good). I like these leftover storage tips from Simply Recipes if you want more ideas.

Serving Ideas (Because Plates Are Optional, Apparently)

I love it with a little side salad (the kind from the bag, because who has time?), or just some crusty bread to mop up the cheesy bits. My uncle insists it needs hot sauce. I think he’s wrong, but hey, to each their own. One time we ate it at a picnic, straight from the dish. Very classy.

Things I Learned The Hard Way (Pro Tips, Sort Of)

• Don’t rush the baking, even if you’re hungry. I once took it out early and the middle was still cold. Rookie move.
• Letting it sit for 10 minutes after baking makes it easier to slice—unless you’re like me and just dig in with a spoon. No judgment.
• If you’re short on cheese, don’t try to “stretch” it with milk or water. Tried that. Regretted it.

FAQ – Real Questions, Real Answers

• Can I make this ahead of time? Yep! I sometimes assemble it in the morning, then bake at dinnertime. Just take it out of the fridge a bit before baking, or you’ll add extra time.
• Is this okay to freeze? Actually, it freezes kind of weirdly because of the cream cheese—it gets grainy. It’s edible, but not its best self. I’d recommend eating fresh if you can.
• Can I use another cheese? For sure. Cheddar, fontina, even a little goat cheese—I’ve tried them all (except blue cheese… not my thing. But go wild if you want!).
• How do I get the top extra golden? Broil it for the last 30 seconds to a minute, but don’t wander off. I once did and had a smoky kitchen for hours.
• Where can I find more casserole inspo? Honestly, King Arthur Baking’s casserole collection is not too shabby. Good for when you want to branch out.

So, if you’re after a dinner that’s cozy, cheesy, and forgiving of minor disasters—or just want to pretend you’re eating healthy because it has spinach—this is the one. Oh, and if you mess up, just tell everyone you meant to do it that way. Works every time.

★★★★★ 4.80 from 155 ratings

Spinach Chicken Casserole with Cream Cheese and Mozzarella

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A creamy and cheesy baked casserole featuring tender chicken breasts, fresh spinach, smooth cream cheese, and gooey mozzarella. Perfect for a comforting dinner that’s both hearty and delicious.

🖨️ Print Pin Recipe

Ingredients

• 2 large chicken breasts, sliced
• 4 cups fresh spinach leaves
• 6 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1
   Preheat the oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
2. 2
   Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Add spinach and sauté until wilted, about 2-3 minutes.
3. 3
   Arrange sliced chicken breasts in the prepared baking dish. Season with salt and black pepper.
4. 4
   Spread the sautéed spinach evenly over the chicken. Dollop cream cheese over the spinach, then sprinkle with mozzarella and Parmesan cheese.
5. 5
   Bake uncovered for 25-30 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
6. 6
   Let the casserole rest for 5 minutes before serving. Enjoy warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 38gg

Fat: 26gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 6gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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