Creamy Chicken Spinach Casserole (Printable Version)
Tender chicken and fresh spinach baked in a creamy cheese sauce with a golden, bubbly topping.
# What You Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken breast, diced
→ Vegetables
02 - 7 oz fresh spinach, roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce & Dairy
05 - 1 cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup cream cheese, softened
→ Pantry
09 - 2 tbsp olive oil
10 - 1/2 tsp dried thyme
11 - 1/2 tsp dried basil
12 - Salt and black pepper, to taste
# How To Make It:
01 - Preheat oven to 375°F. Grease a medium casserole dish with olive oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until translucent. Add garlic and cook for 1 additional minute until fragrant.
03 - Add diced chicken to the skillet. Season with salt, pepper, dried thyme, and dried basil. Cook for 5–6 minutes, stirring occasionally, until chicken is no longer pink throughout.
04 - Reduce heat to medium-low. Stir in softened cream cheese until fully melted and the mixture is smooth and evenly coated.
05 - Add chopped spinach to the skillet. Cook, stirring continuously, for 2–3 minutes until all spinach is wilted and incorporated.
06 - Pour in heavy cream. Add half of the mozzarella and half of the Parmesan cheese. Stir until the cheeses are melted and the sauce is smooth and creamy.
07 - Transfer the entire mixture to the prepared casserole dish, spreading evenly. Top with the remaining mozzarella and Parmesan cheese.
08 - Bake uncovered for 20–25 minutes, or until the edges are bubbly and the top is golden brown.
09 - Remove from oven and allow to rest for 5 minutes before serving. This helps the sauce set for easier portioning.
# Helpful Hints:
01 -
- It pulls together from basic fridge staples in under an hour, which makes it my lazy weeknight hero.
- The cream cheese trick creates a sauce so velvety you will never miss the canned soup version.
- Leftovers reheat beautifully, so making extra is actually a strategy, not an accident.
02 -
- If you add the cream cheese while it is still cold from the fridge, it will clump into lumps that never fully dissolve, so patience matters here.
- Squeezing excess moisture out of the spinach before adding it prevents the casserole from turning into a watery mess.
- Rotisserie chicken is a brilliant shortcut if you are short on time, just skip the chicken cooking step entirely.
03 -
- Broil the casserole for the last 2 minutes if the cheese needs help getting brown and crispy on top.
- Always taste the sauce before it goes into the oven because adjusting salt afterward is basically impossible.