This Chicken and Spinach Casserole with Cream Cheese is a warm and comforting dish that brings together tender chicken, fresh spinach, and a creamy cheese filling all baked to golden perfection. The cream cheese adds a smooth, rich texture that melts beautifully with the other ingredients, making every bite feel just right.
I love making this casserole on busy weeknights because it’s one of those easy meals that feels homemade and special without too much effort. One of my favorite things about it is how the spinach blends in so well, adding a nice pop of color and a gentle flavor that balances the creaminess. It’s a great way to sneak in some greens without anyone noticing.
When I serve this casserole, I usually like to pair it with a simple side salad or some crusty bread to soak up all the tasty sauce. It’s one of those dishes that almost always gets second helpings, and I find it especially cozy when shared with family around the dinner table. This is definitely a recipe that makes me feel warm inside and happy to come back home to.
Key Ingredients & Substitutions
Chicken: Use cooked chicken breast for a lean, tender base. Rotisserie chicken works great if you want to save time. You can also swap for cooked turkey or even canned chicken in a pinch.
Spinach: Frozen chopped spinach is convenient and easy to drain. If fresh spinach is your choice, sauté it first to reduce moisture and prevent a watery casserole.
Cream Cheese: This adds rich creaminess. If you need a lighter option, try using Neufchâtel cheese or a mix of cream cheese with Greek yogurt for tang and less fat.
Cheese: Mozzarella gives that stretchy melt, while Parmesan adds a nice sharp flavor. Feel free to swap mozzarella for provolone or Monterey Jack if preferred.
How Do You Make Sure the Casserole Isn’t Watery?
Moisture from spinach and chicken can make casseroles soggy. Here’s my tip to keep it just right:
- Thaw frozen spinach completely, then squeeze out excess liquid with a clean towel or your hands.
- If using fresh spinach, sauté it until most of the water evaporates before adding.
- Avoid extra liquid in the cream cheese mixture; sour cream and cream cheese are thick enough.
- Drain cooked chicken if it’s very moist and pat dry with paper towels.
Following these steps helps keep the casserole creamy without being runny or watered down.
Equipment You’ll Need
- 9×13-inch baking dish – perfect for holding the casserole and baking evenly.
- Skillet or frying pan – for sautéing the onion and garlic, making sure flavors develop.
- Mixing bowl – to blend the cheese, sour cream, and seasonings smoothly.
- Measuring cups and spoons – for accurate ingredient portions.
- Spatula or spoon – to gently fold in ingredients and spread evenly in the dish.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different protein twist.
- Mix in sautéed mushrooms or bell peppers for extra veggies and flavor.
- Replace mozzarella with shredded cheddar or pepper jack for a spicier, sharper taste.
- Add a pinch of red pepper flakes or smoked paprika to give it a smoky or spicy kick.
Chicken and Spinach Casserole with Cream Cheese
Ingredients You’ll Need:
- 3 cups cooked chicken breast, shredded or diced
- 10 oz frozen chopped spinach, thawed and drained
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- ½ cup mayonnaise (optional for extra creaminess)
- 1 tsp dried Italian seasoning or dried oregano
- Salt and black pepper to taste
- Fresh parsley or chives for garnish (optional)
Time Needed:
This casserole takes about 10 minutes to prepare and 25-30 minutes to bake, plus a few minutes to let it rest before serving. So, altogether, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish so your casserole won’t stick and will bake evenly.
2. Sauté Onion and Garlic:
In a skillet over medium heat, cook the finely chopped onion and minced garlic until they are soft and smell fragrant—about 3 to 4 minutes. Once done, remove the skillet from the heat.
3. Mix the Creamy Base:
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise if you’re using it. Add the dried Italian seasoning, salt, and black pepper. Stir everything together until the mixture is smooth and creamy.
4. Combine the Filling:
Fold in the cooked chicken, sautéed onion and garlic, drained spinach, half of the mozzarella cheese, and Parmesan cheese. Mix gently to keep everything evenly incorporated without losing the texture.
5. Assemble and Bake:
Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining mozzarella cheese on top to get that golden, bubbly finish.
6. Bake and Rest:
Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the cheese on top turns a nice golden brown. After baking, let it rest for about 5 minutes—this helps it set up nicely before serving.
7. Serve and Enjoy:
If you like, sprinkle some fresh parsley or chopped chives over the top for a fresh pop of color and flavor. Serve warm and enjoy your creamy, delicious chicken and spinach casserole!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it first to wilt and release excess moisture, then drain well before adding to the casserole. This helps prevent the dish from becoming watery.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Serve With This Casserole?
This casserole pairs well with a fresh green salad, steamed vegetables, or crusty bread to soak up the creamy sauce.
