Creamy 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
Scale
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
