It’s 6pm, you’re tired, and everyone’s hungry. This Spinach Chicken Casserole is the answer to your busy evening. It is creamy, cheesy, and packed with fresh greens.
Your whole family will love this warm, bubbly dish. It delivers a satisfying meal with very little effort. Let’s get cooking together!
Why This Spinach Chicken Casserole Is a Winner
This recipe is a winner because it feels like a hug. It is perfect for those chilly winter nights. You get a rich sauce without spending hours in the kitchen.
It is a great way to get kids to eat spinach. The creamy sauce makes every bite feel special. You will love how simple and nutritious this dinner feels.
Simple Method
Making this meal is incredibly simple and straightforward. You brown the chicken and wilt the spinach. Then, you stir in the cream cheese. Everything bakes until it is perfectly golden. Even beginners can master this dish easily.
What You Need for Your Spinach Chicken Casserole
This recipe uses simple staples and fresh baby spinach for the best flavor.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 10 oz fresh baby spinach
- 8 oz cream cheese, softened and cubed
- 2 cups shredded mozzarella cheese
- 1/4 cup heavy cream
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Steps for the Best Spinach Chicken Casserole
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch ceramic or glass baking dish with non-stick spray or butter.
- Heat olive oil in a large skillet over medium-high heat and sauté the diced chicken cubes and onions until the chicken is browned and onions are translucent, approximately 8 minutes.
- Add the fresh baby spinach to the skillet in batches, stirring constantly until completely wilted, then drain any excess liquid from the pan to prevent a watery casserole.
- Reduce heat to low and stir in the softened cream cheese, heavy cream, minced garlic, Italian seasoning, salt, and pepper until the cheese is melted and a smooth sauce coats the chicken.
- Transfer the chicken and spinach mixture into the prepared baking dish, spreading it into an even layer with a spatula.
- Distribute the shredded mozzarella cheese evenly over the top of the mixture, ensuring full coverage to create a cheese seal.
- Bake for 20 to 25 minutes until the internal temperature of the chicken reaches 165°F (74°C) and the mozzarella top is bubbly and golden brown.
Best Ways to Enjoy It
Serve this warm with a side of roasted cauliflower. It pairs beautifully with a crisp salad. You can also spoon it over zucchini noodles. Set the table and enjoy a satisfying family dinner.
How to Store Leftovers
Store any leftovers in an airtight container. Keep it in the fridge for three days. Reheat in a 350°F oven for 10 minutes. This keeps the cheese bubbly and the chicken tender. It also makes a quick office lunch.
Tips for Best Results
- Always drain the spinach liquid to keep the sauce thick.
- Do not overcook the chicken in the skillet initially.
- Swap mozzarella for white cheddar for a sharper taste.
- Chop your chicken the night before to save time.
- Double the batch for a holiday potluck gathering.
- Sprinkle red pepper flakes on top for a little heat.
Ways to Switch It Up
- Use a dairy-free version with almond-based cream cheese.
- Add sliced mushrooms for an earthy, harvest flavor.
- Swap the chicken for leftover turkey after Thanksgiving.
Common Questions
Can I use frozen spinach?
Yes, just thaw it first. Squeeze out all the water. This prevents a watery casserole.
Is this recipe keto-friendly?
Absolutely, it is very low in carbs. It is high in healthy fats. It fits your lifestyle perfectly.
How do I know when it’s done?
The cheese should be golden. The chicken must reach 165°F. This usually takes 25 minutes.
I hope this cozy meal brings warmth to your winter nights. It is a simple way to show love to your family. Happy cooking and enjoy every cheesy bite!
— Alex
Spinach Chicken Casserole with Cream Cheese and Mozzarella
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 10 oz fresh baby spinach
- 8 oz cream cheese, softened and cubed
- 2 cups shredded mozzarella cheese
- 1/4 cup heavy cream
- 1 small yellow onion, finely diced
- 2 cloves garlic , minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic or glass baking dish with non-stick spray or butter.
- Heat olive oil in a large skillet over medium-high heat and sauté the diced chicken cubes and onions until the chicken is browned and onions are translucent, approximately 8 minutes.
- Add the fresh baby spinach to the skillet in batches, stirring constantly until completely wilted, then drain any excess liquid from the pan to prevent a watery casserole.
- Reduce heat to low and stir in the softened cream cheese, heavy cream, minced garlic, Italian seasoning, salt, and pepper until the cheese is melted and a smooth sauce coats the chicken.
- Transfer the chicken and spinach mixture into the prepared baking dish, spreading it into an even layer with a spatula.
- Distribute the shredded mozzarella cheese evenly over the top of the mixture, ensuring full coverage to create a cheese seal.
- Bake for 20 to 25 minutes until the internal temperature of the chicken reaches 165°F (74°C) and the mozzarella top is bubbly and golden brown.
