This Chicken and Spinach Casserole with Cream Cheese is a perfect mix of creamy and comforting flavors. It’s packed with tender chicken, fresh spinach, and that smooth, rich cream cheese that ties everything together beautifully. The texture is just right—soft and cheesy with a little bit of heartiness from the chicken and greens.
I love making this casserole when I want a dish that feels like a warm hug on a plate. It’s simple to put together but feels special enough for a cozy family dinner. One thing I’ve learned is that using fresh spinach instead of frozen really brightens up the casserole, giving it a lovely pop of color and freshness.
Serving this casserole with a crisp salad or some crusty bread makes for a nicely balanced meal. I also like to make a batch ahead of time, because it reheats wonderfully and is just as tasty the next day. It’s one of those recipes that everyone usually asks for seconds on, which always makes me happy!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts for tenderness, but thighs work too if you want more flavor and juiciness.
Spinach: Fresh spinach is my first choice for its bright flavor and texture. You can swap in frozen spinach; just thaw and squeeze out extra water.
Cream Cheese: This adds lovely creaminess and tang. If you need a lighter option, try low-fat cream cheese or mix with Greek yogurt.
Cheese: Mozzarella and Parmesan give great melt and flavor. For a sharper taste, cheddar or gouda work well too.
Sour Cream or Greek Yogurt: Both add creaminess and slight tang. Greek yogurt is a healthier swap and adds protein.
How Do You Make Sure the Casserole Is Creamy But Not Watery?
Balancing moisture is key to a great casserole. Here’s how I do it:
- Cook chicken and spinach in a hot pan to remove excess moisture.
- For spinach, wilt it down and squeeze it in a clean towel to remove extra water.
- Use softened cream cheese mixed well with sour cream or yogurt to form a thick base.
- If needed, thin with chicken broth or milk, adding just enough to spread but not to run.
- Bake uncovered so moisture can evaporate and the top crisps up nicely.
These steps help keep the casserole creamy without it becoming soggy or runny.
Equipment You’ll Need
- Large skillet – I use it to brown the chicken and sauté the spinach; it’s handy and saves dishes.
- 9×9-inch baking dish – perfect size for even cooking and easy serve-up.
- Mixing bowls – for blending the cream cheese mixture and combining ingredients.
- Spatula or wooden spoon – helps mix everything smoothly and transfer to the baking dish.
- Measuring spoons and cups – ensures accurate ingredient amounts for consistent results.
Flavor Variations & Add-Ins
- Use cooked bacon or ham instead of chicken for a smoky, savory twist.
- Add sautéed mushrooms or bell peppers for extra flavor and texture.
- Mix in shredded cheese like cheddar, gouda, or pepper jack for a different melt and flavor.
- Sprinkle herbs like thyme or basil on top before baking for fresh aromatics.
Chicken and Spinach Casserole with Cream Cheese
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into chunks
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 8 ounces fresh spinach, roughly chopped
- 8 ounces cream cheese, softened
- 1 cup sour cream or Greek yogurt
- 1 cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup chicken broth or milk (for thinning sauce if needed)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and around 25-30 minutes to bake. In total, allow about 45 minutes including the time to preheat your oven and cool before serving.
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish. Heat olive oil in a large skillet over medium heat. Season the chicken chunks with salt and pepper, then cook them in the skillet until nicely browned on all sides but not fully cooked—this should take about 4-5 minutes. Set the chicken aside.
2. Sauté Aromatics and Spinach:
In the same skillet, add the chopped onion and minced garlic. Cook until the onion is soft and fragrant, about 2-3 minutes. Add the chopped spinach and cook until wilted, roughly 3-4 minutes. Remove the skillet from heat.
3. Mix the Creamy Sauce:
In a large bowl, combine the softened cream cheese, sour cream or Greek yogurt, Italian seasoning, red pepper flakes (if using), and half of the mozzarella and Parmesan cheeses. Mix until smooth and creamy. If the mixture is very thick, slowly add some chicken broth or milk to reach a spreadable consistency.
4. Combine Ingredients and Bake:
Fold the cooked spinach mixture and chicken into the cream cheese sauce until everything is evenly mixed. Spread this mixture into the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
5. Bake and Serve:
Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the cheese on top is golden and browned. Let it cool for about 5 minutes before serving. Enjoy your dish with a fresh salad or some crusty bread for a complete meal!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just thaw the frozen spinach completely and squeeze out any excess water before adding it to the casserole. This helps prevent a watery dish.
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely. Greek yogurt works well as a healthier alternative and adds a nice tangy flavor without compromising creaminess.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can This Dish Be Made Ahead of Time?
Yes, prepare the casserole and assemble it, then cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
