Creamy Chicken and Spinach Casserole with Cheese Recipe
Introduction
This Chicken and Spinach Casserole with Cream Cheese is a comforting and flavorful dish perfect for a cozy dinner. Combining tender chicken, creamy cheese, and fresh spinach, it’s easy to prepare and sure to please the whole family.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese, optional
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Step 2: Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to ensure even thickness.
- Step 3: In a bowl, whisk together 1 tablespoon of olive oil, garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the marinade, cover, and refrigerate for 15-30 minutes.
- Step 4: In a skillet, heat the remaining olive oil over medium heat. Add spinach and cook for 2-3 minutes until wilted. Set aside.
- Step 5: Beat softened cream cheese in a bowl, then stir in spinach and 1/2 cup mozzarella cheese (and Parmesan if using).
- Step 6: Optionally, sear the marinated chicken in a hot skillet for 1-2 minutes per side for added flavor.
- Step 7: Arrange the chicken in the baking dish, spread the cream cheese and spinach mixture over it, and top with remaining mozzarella.
- Step 8: Bake for 20-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
- Step 9: Let the casserole rest for 5 minutes before serving.
Tips & Variations
- For extra flavor, add a pinch of crushed red pepper flakes to the marinade.
- Substitute fresh spinach with frozen spinach; just be sure to thaw and drain excess liquid before using.
- Use goat cheese or feta instead of cream cheese for a tangier twist.
- Searing the chicken before baking adds a nice caramelized crust but can be skipped to save time.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave on medium power to avoid drying out the chicken.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese in this casserole?
Yes, you can substitute mozzarella and cream cheese with similar melting cheeses like Monterey Jack, provolone, or even a blend of cheddar and cream cheese for a different flavor profile.
Is it okay to use frozen spinach instead of fresh?
Absolutely. Just make sure to thaw and squeeze out as much water as possible before mixing it with the cheese to prevent a watery casserole.
PrintCreamy Chicken and Spinach Casserole with Cheese Recipe
This Chicken and Spinach Casserole with Cream Cheese is a savory and creamy baked dish featuring tender chicken breasts topped with a flavorful spinach and cream cheese mixture, finished with gooey melted mozzarella and optional Parmesan cheese. Perfect as a comforting dinner, it combines simple ingredients with easy preparation for an impressive yet approachable meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken and Marinade
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Spinach and Cheese Mixture
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese, optional
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prepare for the casserole.
- Prepare Chicken Cutlets: Cut each chicken breast horizontally in half to make four thin cutlets. Pound the thicker ends to ensure even thickness for uniform cooking.
- Make Marinade and Marinate Chicken: In a bowl, whisk together 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken cutlets in this marinade, then cover and refrigerate for 15 to 30 minutes to enhance flavor.
- Cook Spinach: Heat the remaining olive oil in a skillet over medium heat. Add the spinach and cook for 2 to 3 minutes until wilted. Remove from heat and set aside to cool slightly.
- Prepare Cheese Mixture: In a bowl, beat the softened cream cheese until smooth. Stir in the cooked spinach, 1/2 cup shredded mozzarella, and Parmesan cheese if using. Mix thoroughly until combined.
- (Optional) Sear the Chicken: For added flavor, sear the marinated chicken cutlets in a hot skillet for 1 to 2 minutes per side until lightly browned but not cooked through.
- Assemble Casserole: Arrange the chicken cutlets evenly in the greased baking dish. Spread the cream cheese and spinach mixture evenly over the chicken, then sprinkle the remaining 1/2 cup mozzarella cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese on top is melted and lightly browned.
- Rest and Serve: Let the casserole rest for 5 minutes after baking to allow flavors to meld and juices to settle, then serve warm.
Notes
- You can substitute fresh spinach with frozen spinach; just be sure to thaw and drain excess water before using.
- For a richer flavor, searing the chicken before baking adds a nice texture but is optional.
- If you prefer a lower-fat version, use reduced-fat cream cheese and mozzarella.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Adding Parmesan cheese is optional but adds a nice sharpness and depth of flavor.
Keywords: chicken casserole, spinach casserole, cream cheese casserole, baked chicken, easy dinner, low carb chicken
