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Chicken And Spinach Casserole With Cream Cheese

A cozy, creamy casserole that marries tender chicken with bright wilted spinach and a rich cream cheese sauce—comfort food that feels a little indulgent without being fussy. This dish comes together quickly on the stovetop and finishes in the oven for a golden, bubbly top that’s irresistible. For another take on a similar spinach and cream cheese chicken bake, see this spinach cream cheese chicken casserole recipe.

Why make this recipe
If you’re tired of bland weekday dinners and want something fast, satisfying, and slightly elegant, this casserole solves that problem: it gives you a creamy, protein-forward main that pairs effortlessly with simple sides. The hands-on time is short, the ingredients are pantry-friendly, and it scales easily for meal prep or feeding a crowd.

Ingredients

2 large boneless, skinless chicken breasts
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon Italian seasoning
¼ teaspoon salt
½ teaspoon black pepper
2 cups fresh spinach
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese, divided
½ cup Parmesan cheese (optional)

Step-by-Step Guide to Making Chicken And Spinach Casserole With Cream Cheese

Prep Chicken
Cut the chicken breasts into 1-inch cubes so they cook quickly and evenly. Pat the pieces dry with paper towels to help them brown, and season with half of the salt and black pepper. This initial seasoning gives the meat a baseline flavor that will shine through the creamy sauce.
Sauté Chicken
Warm 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the chicken cubes in a single layer and sear for 3–4 minutes per side until they develop a golden-brown crust. Avoid overcrowding the pan—work in batches if necessary. Once browned, remove the chicken to a plate and set aside; it will finish cooking in the oven.
Sauté Aromatics & Spinach
Reduce the heat to medium and add the remaining tablespoon of olive oil if the skillet looks dry. Add the minced garlic and sauté until fragrant, about 30–60 seconds—don’t let it burn. Add the fresh spinach and stir continuously until it is completely wilted, about 3–5 minutes. The spinach will release moisture, which helps loosen any browned bits on the skillet and adds flavor to the sauce.
Create Creamy Base
Add the softened cream cheese to the skillet with the wilted spinach and garlic. Stir until the cream cheese melts and forms a smooth, cohesive sauce. If the mixture is too thick, add a splash of milk or chicken broth (about 2 tablespoons) to thin it slightly and make it silkier—this is optional but helpful if your cream cheese was particularly stiff.
Combine Ingredients
Return the seared chicken to the skillet, stirring it into the creamy spinach base. Add the Italian seasoning, the remaining salt and pepper, half of the shredded mozzarella, and the Parmesan if you’re using it. Gently fold everything together so each piece of chicken is coated in the sauce. Taste and adjust the seasoning—sometimes a little more salt or a twist more black pepper makes all the difference.
Assemble Casserole
Preheat your oven to 375°F (190°C). If your skillet is oven-safe, spread the mixture evenly in the same skillet; if not, transfer it to a 9×13 inch baking dish. Smooth the top and sprinkle the remaining shredded mozzarella evenly over the surface for a melty, golden crust.
Bake
Place the casserole in the preheated oven and bake for 20–25 minutes, or until the casserole is bubbly around the edges and the top cheese is melted and begins to turn golden brown. If you like a deeper crust, put it under the broiler for 1–2 minutes—watch carefully so it doesn’t burn.
Rest and Serve
Carefully remove the casserole from the oven and let it rest for 5–10 minutes on a wire rack before serving. Resting helps the sauce set slightly so you can scoop neat portions. Serve warm with your choice of sides and garnish with freshly cracked black pepper or extra grated Parmesan if desired.

Best Way to Store Chicken And Spinach Casserole With Cream Cheese

Refrigerate: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freeze: Freeze portions for up to 2 months at 0°F (-18°C); thaw in the refrigerator overnight before reheating.
Reheat: Warm single servings in the microwave for 1–3 minutes, or reheat a larger portion in a 350°F (175°C) oven until warmed through (about 15–20 minutes).

How to Present Chicken And Spinach Casserole With Cream Cheese

Serve with a crisp green salad dressed in vinaigrette for brightness and contrast.
Spoon over cooked rice, egg noodles, or mashed potatoes for a hearty, comforting plate.
Offer roasted vegetables—such as carrots or Brussels sprouts—or a simple garlic bread to soak up the creamy sauce.
Garnish with a sprinkle of fresh parsley or basil to add color and a fresh herbal note.

Tips to make Chicken And Spinach Casserole With Cream Cheese (Q&A style)
Q: How do I keep the chicken moist?
A: Cut the chicken into uniform cubes, sear quickly to build flavor, and don’t overbake. Finishing in the oven within a combined stovetop-to-oven method helps keep the meat tender because it doesn’t cook entirely dry.

Q: Can I use frozen spinach?
A: Yes—if using frozen, thaw it completely and squeeze out excess water to prevent a watery sauce. Fold it into the skillet after garlic, but reduce any added liquid.

Q: What if my cream cheese is too cold and lumpy?
A: Soften cream cheese at room temperature for 20–30 minutes or microwave it in short 10-second bursts until just pliable before adding. That helps it meld into a smooth sauce more quickly.

Variation(s)

Swap the mozzarella for sharp cheddar or Gruyère for a nuttier, more assertive flavor.
Make it lower-carb by substituting cauliflower rice for rice or serving over spiralized zucchini; keep the creamy base unchanged for a satisfying, lighter meal.

Why these variations work: changing the cheese shifts the flavor profile from mild and milky to sharp or savory, while swapping sides or bases tailors the casserole to different dietary needs without altering the core technique.

FAQs
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes. If using pre-cooked chicken, fold it into the cream cheese-spinach mixture toward the end of stovetop cooking so it warms through, then bake briefly just to melt the top cheese and meld flavors.

Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze in single portions or as a whole casserole (tightly wrapped) for up to 2 months. Thaw in the fridge overnight before reheating in the oven.

Q: Can I make this dairy-free?
A: For dairy-free, use a plant-based cream cheese alternative and a dairy-free shredded cheese. The texture will differ slightly, but the method and flavor balance still work.

Q: How can I add extra vegetables?
A: Sautéed mushrooms, roasted red peppers, or thinly sliced zucchini can be stirred into the mixture before baking—just be mindful of added moisture and cook down vegetables sufficiently first.

Q: What should I serve with it to make a full meal?
A: Pair with a bright salad, roasted root vegetables, or simple steamed green beans to balance the rich, creamy casserole.

Additional tips and troubleshooting

If the sauce seems split or grainy, a small splash of warm milk and vigorous stirring over low heat can smooth it out.
For more brightness, add a squeeze of lemon juice or a teaspoon of mustard when combining the cream cheese with the spinach—acid cuts through richness.
To prevent drying, tent the casserole loosely with foil for the first 10–15 minutes of baking, then remove the foil to allow the top to brown.

Serving and portioning advice

This casserole is rich, so plan on 3–4 portions from this recipe if served with sides, or 2–3 large portions for hungry eaters.
For entertaining, bake in a shallow 9×13 dish and offer it family-style with complementary sides and a good loaf of crusty bread.

Make-ahead strategy

Prepare everything through step 5 (combine ingredients) and refrigerate the unbaked casserole covered for up to 24 hours. Add the final cheese topping and bake as directed when ready—this cuts active dinner time drastically.
If you plan to freeze, assemble the casserole, cover tightly with plastic wrap and foil, and place directly in the freezer. Thaw overnight in the fridge and then bake.

Equipment notes

An oven-safe skillet reduces dishwashing and lets you go from stovetop to oven seamlessly. If your skillet isn’t oven-safe, any 9×13 baking dish will work fine.
A sharp chef’s knife makes quick work of the chicken and vegetables, and a sturdy spatula helps fold ingredients without breaking up chicken pieces too much.

Flavor boosters (optional)

A pinch of crushed red pepper flakes adds warmth without heat.
A tablespoon of sun-dried tomato paste or a handful of chopped sun-dried tomatoes gives an umami-rich lift.
Fresh herbs like thyme or tarragon stirred in at the end brighten the overall profile.

Final thoughts on technique

Browning the chicken is more than color—it creates fond (those delicious browned bits) that builds flavor when you deglaze with the spinach juices and incorporate the cream cheese.
Letting the casserole rest before serving is not just about neat portions; it deepens the melding of flavors so the next day the casserole often tastes even better.

Conclusion

This Chicken And Spinach Casserole With Cream Cheese is a weeknight hero that also shines on a weekend table; it balances comfort and freshness with minimal fuss. For a similar inspiration and detailed step photos, you can compare techniques on Chicken and Spinach Casserole with Cream Cheese. If you’d like another version with slight twists and serving ideas, check out EASY Creamy Spinach Chicken Casserole Recipe – Alyona’s Cooking.