Chicken and Spinach Casserole with Cream Cheese is a creamy, comforting bake that feels like a warm hug on a plate. Tender chunks of chicken mingle with fresh spinach, all wrapped in a rich cream cheese sauce that makes each bite smooth and satisfying. It’s the kind of dish that’s simple but feels special, perfect for dinner any night of the week.
I love making this casserole when I want something cozy but don’t want to spend hours in the kitchen. What makes it really shine is the cream cheese—it adds a lovely creaminess without being heavy, and the spinach sneaks in a bit of green goodness that keeps it balanced. I usually toss in some garlic and onions for extra flavor, but the base combo is what really wins over anyone at the table.
My favorite way to serve this casserole is straight from the oven with a side of crispy bread or a fresh salad. The creamy sauce pairs perfectly with a simple crunch, making every forkful even better. It’s one of those dishes that’s great for leftovers too, so I always make a little extra for the next day’s lunch. Cozy, creamy, and easy—that’s what this casserole is all about in my kitchen.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless is easiest here for even cooking. You can use thighs for juicier meat, but baking time may vary.
Spinach: Fresh spinach works best because it wilts nicely and blends into the creamy sauce. Frozen spinach can be a good substitute—just thaw and drain it well.
Cream cheese: This gives the casserole its creamy, tangy base. Softened cream cheese blends smoothly, but you could swap with Neufchâtel for a lighter option.
Mozzarella and Parmesan cheeses: Mozzarella melts beautifully and creates a bubbly crust, while Parmesan adds a rich, salty touch. Feel free to mix in cheddar or provolone based on taste.
Sour cream or Greek yogurt: Both add creaminess and a slight tang. Greek yogurt is a great healthier swap and adds protein.
Heavy cream or milk: Heavy cream makes the sauce richer, but milk is a lighter stand-in that still keeps the sauce smooth.
How Do I Make a Creamy Sauce that Clings to Chicken & Spinach?
The key is mixing softened cream cheese with other dairy and cooked spinach for a smooth sauce that coats the chicken. Here’s how:
- Soften the cream cheese fully at room temp—it blends easier and makes the sauce silky.
- Mix cream cheese with sour cream (or Greek yogurt), and then add heavy cream or milk. Stir until smooth before adding cheese.
- Cook spinach first to release moisture, then drain well so the sauce isn’t watery.
- Combine spinach with the cheese mixture so that the sauce is well distributed.
- Pour sauce evenly over the chicken so each piece gets flavorful coating.
Topping with mozzarella ensures a golden bubbly finish that locks in moisture. Letting the casserole rest after baking makes it easier to serve and perfects the texture.
Equipment You’ll Need
- Large skillet – I like this because it’s great for sautéing the spinach, garlic, and onion in one pan.
- Mixing bowl – perfect for stirring together the creamy cheese mixture.
- Baking dish (9×13 inch) – provides enough space for the chicken and sauce to cook evenly.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Oven mitts – keeps your hands safe when pulling out the hot dish.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey for a different protein twist.
- Add sautéed mushrooms or sun-dried tomatoes to boost flavor and texture.
- Mix in shredded cheddar or pepper jack cheese for a spicer, melty top.
- Sprinkle with fresh herbs like basil or parsley before serving for extra freshness.
Chicken and Spinach Casserole with Cream Cheese
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 4 cups fresh spinach leaves
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese (or a blend of mozzarella and cheddar)
- ½ cup grated Parmesan cheese
- 1 cup sour cream or Greek yogurt
- ½ cup heavy cream or milk
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil or butter
- 1 tsp dried Italian seasoning or dried oregano and basil mix
- Salt and pepper to taste
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and roughly 30-35 minutes to bake. Overall, plan for around 50 minutes including resting time, so you can enjoy a creamy chicken dinner without a long wait!
Step-by-Step Instructions:
1. Prepare the Spinach and Aromatics:
Heat olive oil or butter in a large skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté for 3-4 minutes until soft and fragrant. Toss in the fresh spinach leaves and cook just until wilted. Remove from heat and set aside.
2. Season the Chicken:
Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. This will give the chicken great flavor once baked.
3. Mix the Creamy Cheese Sauce:
In a mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), heavy cream (or milk), half of the shredded mozzarella, and Parmesan cheese. Stir until smooth and creamy. Then fold in the cooked spinach, onion, and garlic mixture evenly.
4. Assemble and Bake:
Lightly grease a baking dish. Place the chicken breasts evenly spaced in the dish. Pour the creamy spinach mixture over and around the chicken, making sure each piece is well coated. Sprinkle the remaining shredded mozzarella on top. Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is bubbly and golden.
5. Rest and Serve:
Remove the casserole from the oven and let it rest for about 5 minutes. This helps the sauce settle for easier serving. Serve hot with crusty bread, rice, or a fresh salad for a satisfying meal.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just be sure to thaw and squeeze out as much excess water as possible before adding it to the sauce. This prevents a watery casserole.
How Can I Make This Recipe Ahead of Time?
You can assemble the casserole up to step 4, cover it tightly, and refrigerate for up to 24 hours. When ready, add the cheese topping and bake as directed.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of cream or milk if the sauce feels too thick.
Can I Substitute Chicken Breasts with Another Protein?
Absolutely! Chicken thighs work well for a juicier option, or you can try turkey breasts. Just adjust the cooking time if needed to ensure they’re fully cooked.
