Go Back
A golden brown Spinach Chicken Casserole in a ceramic baking dish with melted mozzarella and fresh spinach.
Print Recipe

Spinach Chicken Casserole with Cream Cheese and Mozzarella

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 425kcal

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.