Creamy, cheesy, and comforting, this Cheesy Spinach & Chicken Casserole combines tender chicken, spinach, garlic, cream cheese, mozzarella, and Parmesan in one easy baked dish. It’s a great weeknight dinner and works beautifully for meal prep.
Ingredients
For the Chicken & Spinach
1½ lb (680 g) boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
5 oz (140 g) fresh baby spinach
1 small yellow onion, finely diced
3 cloves garlic, minced
For the Creamy Cheese Sauce
8 oz (225 g) cream cheese, softened
½ cup (120 ml) heavy cream
½ cup (120 g) sour cream
1 cup (100 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
For the Topping
½ cup (50 g) shredded mozzarella
2 tablespoons grated Parmesan
1 tablespoon chopped fresh parsley
Instructions
- Prepare the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish.
- Prepare the Chicken
Pat the chicken breasts dry.
Season both sides with:
Italian seasoning
Garlic powder
Paprika
Salt
Black pepper
Cut the chicken into bite-sized pieces.
- Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for about 5–7 minutes, stirring occasionally, until lightly browned and nearly cooked through.
Transfer the chicken to a plate.
- Cook the Vegetables
Using the same skillet, add the diced onion.
Cook for 2–3 minutes until softened.
Add the minced garlic and cook for about 30 seconds.
Add the spinach and cook for 1–2 minutes, just until wilted.
If using frozen spinach, thaw it completely and squeeze out as much water as possible before adding.
- Make the Creamy Sauce
Reduce the heat to low.
Add the softened cream cheese, heavy cream, and sour cream.
Stir until smooth and creamy.
Add:
1 cup mozzarella
½ cup Parmesan
Italian seasoning
Black pepper
Red pepper flakes, if using
Stir until the cheese melts into the sauce.
- Combine Everything
Return the cooked chicken to the skillet.
Stir gently until the chicken and spinach are completely coated in the creamy cheese sauce.
Taste and adjust the seasoning if needed.
- Transfer to the Baking Dish
Pour the mixture into the prepared baking dish.
Spread evenly.
Top with the remaining ½ cup mozzarella and 2 tablespoons Parmesan.
- Bake
Bake uncovered for 20–25 minutes, until bubbling around the edges and the cheese is melted and golden.
For a more golden top, broil for 1–2 minutes at the end. Watch carefully.
- Rest and Serve
Remove from the oven and let the casserole rest for 5–10 minutes.
Garnish with fresh parsley and serve warm.
Recipe Information
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes
Servings: 6
Course: Dinner
Difficulty: Easy
Approximate Nutrition
Per serving, based on 6 servings. Estimates vary according to brands and exact ingredients.
Calories: ~500
Protein: ~43 g
Fat: ~33 g
Carbohydrates: ~8 g
Fiber: ~1 g
Net Carbs: ~7 g
Sugar: ~3 g
Sodium: ~650 mg
Nut & Allergen Information
Tree nuts: None in the basic recipe.
Peanuts: None.
Gluten: Naturally gluten-free, provided all packaged ingredients are certified/verified gluten-free.
Dairy: Contains cream cheese, heavy cream, sour cream, mozzarella, and Parmesan.
Eggs: None.
Soy: May be present in some processed cheese or other packaged ingredients; check labels for allergies.
Nut-free: Yes, when all packaged ingredients are free from nut cross-contact.
Dairy-Free Option
Use dairy-free cream cheese, sour cream, heavy cream, and shredded cheese alternatives.
Lower-Carb Option
The recipe is already relatively low in carbohydrates. Serve it with roasted vegetables or a green salad instead of pasta, rice, or potatoes.
Helpful Tips
Don’t overcook the chicken: It will continue cooking in the casserole, so cook it only until nearly done before baking.
Squeeze spinach well: Excess water from spinach can make the casserole runny.
Use softened cream cheese: It blends much more easily into the sauce.
Freshly grated cheese: Freshly shredded mozzarella and Parmesan generally melt better than pre-shredded varieties.
Add mushrooms: Sauté 8 oz sliced mushrooms with the onion for an extra savory flavor.
Make it spicy: Add red pepper flakes or use pepper jack cheese.
Add bacon: Crispy chopped bacon makes a delicious topping.
Meal prep: Divide cooled portions into containers and refrigerate for up to 4 days.
Q&A
Q: Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work very well and usually make the casserole even juicier.
Q: Can I use rotisserie chicken?
Absolutely. Use about 3–4 cups shredded or chopped cooked chicken. Skip the chicken-cooking step and add the cooked chicken directly to the sauce.
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.
Q: Can I use fresh spinach?
Yes. Fresh baby spinach works perfectly and wilts quickly in the skillet.
Q: Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours. Bake until hot and bubbling.
Q: Can I freeze it?
Yes, although cream-based sauces can sometimes change texture slightly after freezing. Cool completely, wrap tightly, and freeze for up to 2 months.
Q: Can I add broccoli?
Yes. Add about 2 cups lightly steamed broccoli before transferring the mixture to the baking dish.
Q: Can I add mushrooms?
Yes. Sauté them first so they release their excess moisture, then mix them into the casserole.
Q: What cheese can replace mozzarella?
Monterey Jack, provolone, cheddar, Colby Jack, or a mozzarella-cheddar blend can all work.
Q: Why is my casserole watery?
The most common causes are wet spinach, watery vegetables, or excess liquid from the chicken. Thoroughly drain spinach and avoid adding uncooked watery vegetables.
Q: Is this keto-friendly?
It can fit into a low-carb or keto-style meal plan because it contains relatively few carbohydrates, but check your specific ingredient labels and personal carbohydrate targets.
Q: What should I serve with it?
For a low-carb meal, serve it with broccoli, roasted cauliflower, green beans, asparagus, or a fresh green salad.
Q: Can I make it without sour cream?
Yes. Substitute plain Greek yogurt or additional cream cheese, adjusting the consistency with a splash of heavy cream if needed.
Q: How do I reheat leftovers?
Reheat individual portions in the microwave until hot, or cover the casserole with foil and warm it in a 350°F (175°C) oven until heated through.
Q: Can I add pasta?
Yes. For a heartier non-low-carb version, mix in about 3 cups cooked pasta before baking.
