Name: Chicken and Spinach Casserole with Cream Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

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Introduction

This Chicken and Spinach Casserole with Cream Cheese is a comforting and flavorful dish perfect for weeknight dinners. Tender chicken is combined with creamy cheese and fresh spinach, then baked to golden perfection. It’s easy to prepare and sure to become a family favorite.

A close-up of a baked dish cut into a square piece, showing three main layers: the bottom layer is a light green spinach and cream mixture, the middle layer has small black mushroom pieces mixed with creamy white sauce, and the top layer is golden brown melted cheese with some browned crispy spots and sprinkled green herbs. The texture looks soft and creamy with slightly crisp edges. The dish is on a white marbled surface with a small part of woman's hand holding the piece at the corner. photo taken with an iphone --ar 4:5 --v 7

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

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 the cooked spinach and ½ cup mozzarella cheese (add 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 evenly over it, and top with the remaining mozzarella cheese.
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

You can use frozen spinach; just make sure to thaw it and squeeze out excess moisture before cooking.
For juicier chicken, substitute chicken thighs instead of breasts.
Searing the chicken before baking adds extra flavor but can be skipped for a simpler preparation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container and keep for up to 2 months. Reheat thoroughly in the oven or microwave before serving.

How to Serve

The image shows a close-up of a thick, square slice of creamy casserole. It has three layers: the top layer is golden-brown melted cheese with some browned spots and small green herb bits scattered on it; the middle layer is white and creamy with visible black mushroom pieces and green herbs mixed in; the bottom layer is a thin green layer that looks like spinach or another leafy vegetable. The texture looks soft and slightly gooey, and the slice sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just be sure to thaw it completely and squeeze out any excess water to prevent the casserole from becoming soggy.

Is it necessary to sear the chicken before baking?

Searing is optional but recommended. It adds a nice browned flavor and helps lock in juices, but you can bake the chicken directly if you prefer a quicker method.