Chicken and Spinach Casserole with Cream Cheese: 7 Cozy, Irresistible Bites

Name: Chicken and Spinach Casserole with Cream Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 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)

Jump to Recipe

If your weeknights feel like a relay race (work, kids, laundry, repeat), Chicken and Spinach Casserole with Cream Cheese is about to become your new “I’ve got this” dinner. It’s creamy, cheesy, and comforting without requiring you to babysit a pot for an hour. Basically: minimal effort, maximum “wow, I cooked!” energy.

This is the kind of meal that makes your kitchen smell like a cozy hug… and makes picky eaters forget they’re eating spinach (a small miracle, honestly). Whether you’re feeding a family or meal-prepping for Future You, this casserole is here to save the day.

Why You’ll Love This Chicken and Spinach Casserole with Cream Cheese

Fast but feels fancy: It tastes like something you’d order at a cozy restaurant, but you’re making it in your own kitchen… in leggings.
Creamy comfort: Cream cheese + mozzarella = rich, satisfying goodness.
Spinach sneaks in easily: You get those greens without the “why is something green touching my food?” drama.
Great for busy schedules: Prep it, bake it, and boom—dinner is done.
Meal-prep friendly: Leftovers reheat like a dream (and might taste even better the next day).

Ingredients You’ll Need

Here’s what’s doing the delicious heavy lifting:

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, but so good)

How to MakeChicken and Spinach Casserole with Cream Cheese

1) Preheat the oven

Set your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. (This is the difference between “easy cleanup” and “why did I do this to myself?”)

2) Prep the chicken

Slice each chicken breast in half horizontally to make four thin cutlets. If one end is thicker, give it a gentle pound so everything cooks evenly. You’re not angry—just… tenderizing.

3) Marinate the chicken

In a large bowl, whisk together:

1 tablespoon olive oil
minced garlic
Italian seasoning
salt
black pepper

Add the chicken and toss to coat. Cover and refrigerate 15–30 minutes.
If you only have 10 minutes, that’s fine—this casserole is forgiving like that.

4) Cook the spinach

Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Toss in fresh spinach and stir until wilted, about 2–3 minutes. Set aside.

(Yes, it’ll look like a mountain at first. Then it’ll shrink down like it just saw a scary bill.)

5) Make the creamy spinach topping

In a medium bowl, beat the softened cream cheese until smooth. Stir in:

the cooked spinach
½ cup mozzarella
Parmesan if using

Mix until it’s creamy and combined. This is the “good stuff” layer.

6) Sear the chicken (optional, but tasty)

If you want extra flavor, sear the chicken in a hot skillet for 1–2 minutes per side.
This doesn’t cook it through—it just gives it a little golden “hello, flavor!” moment.

Short on time? Skip it. Your dinner will still be delicious.

7) Assemble the casserole

Arrange chicken in a single layer in your baking dish. Spread the spinach-cream cheese mixture evenly over the top. Sprinkle with the remaining ½ cup mozzarella.

At this point, you’ll be tempted to “taste test” the topping with a spoon. I’m not here to judge. I’m here to understand.

8) Bake

Bake for 20–30 minutes, until the chicken reaches 165°F (75°C) internally and the cheese is melted and lightly browned.

9) Rest + serve

Let it rest for 5 minutes before serving. This helps everything settle so it slices nicely instead of sliding around like it’s on a water park ride.

Serve with:

a fresh salad
roasted veggies
pasta
or even rice if you want something extra filling

My Best Tips (So It Turns Out Perfect Every Time)

Soften the cream cheese first. If it’s too firm, it won’t mix smoothly. (Microwave it for 10–15 seconds if you forgot—been there.)
Don’t overbake the chicken. Thin cutlets cook faster, which keeps them juicy.
Want more sauce? Add 2–3 tablespoons of milk to the cream cheese mixture for an extra creamy finish.
Like a crispy top? Broil for 1–2 minutes at the end—just keep an eye on it. Cheese goes from “golden” to “oops” real quick.
If your sauce looks too thick… don’t panic. That’s not a problem—it’s extra comfort waiting to happen.

A Little Real-Life Story From My Kitchen

This casserole became my go-to during a week when my to-do list had its own to-do list. I needed something comforting, but I also needed something that didn’t require 47 steps and a sink full of dishes.

I threw this together, and by the time it came out of the oven, my whole kitchen smelled like cozy Italian comfort food. It felt like I’d done something special… even though my slow-cooker-loving heart knows the truth: smart cooking is lazy cooking’s classy cousin.

Chicken and Spinach Casserole with Cream Cheese, creamy and bubbly with golden melted mozzarella, tender chicken chunks, and spinach on a white plate. — Chicken and Spinach Casserole with Cream Cheese fresh from the oven—extra creamy, cheesy, and perfectly golden on top.

FAQs about Chicken and Spinach Casserole with Cream Cheese

Can I use frozen spinach instead of fresh?

Yes! Thaw it first and squeeze out as much liquid as possible. Nobody wants watery casserole vibes.

Can I make Chicken and Spinach Casserole with Cream Cheese ahead of time?

Absolutely. Assemble it, cover tightly, and refrigerate up to 24 hours. Bake when ready (you may need a few extra minutes since it’s cold).

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days. Reheat in the microwave or oven until warmed through.

Can I add more veggies?

Totally. Mushrooms, chopped artichokes, or roasted red peppers are great here. Just don’t add anything too watery unless you cook it down first.

What if I don’t have mozzarella?

No problem—use provolone, Monterey Jack, or a mild cheddar. The vibe stays delicious.

Cozy Dinner, Happy You

There’s something so satisfying about pulling a bubbling, cheesy dish out of the oven and realizing: dinner is handled. This Chicken and Spinach Casserole with Cream Cheese is creamy, comforting, and just fancy enough to feel like a treat—without making your evening harder.

If you try it, pair it with a simple salad or roasted veggies and call it a win. And the next time life gets hectic (because it will), you’ll know exactly what to make: Chicken and Spinach Casserole with Cream Cheese—your reliable, cozy, weeknight hero.

More Cozy Ideas to Serve With This Casserole

If you’re craving another creamy, comforting chicken dinner for your “I need something easy but delicious” nights, try Slow Cooker Cream Cheese Crack Chicken — it’s rich, cozy, and basically tastes like a warm blanket.
Want a bright, zippy side that makes this cheesy casserole feel extra balanced? Scoop up Persian Shirazi Salad (fresh, crunchy, and lemony) for a quick chop-and-serve moment.
If you’re in full comfort-food mode and need a carb-y best friend to catch every bit of that creamy sauce, you’ll love Garlic Butter Noodles — simple, buttery, and kid-approved.
And if you’re building a “chicken dinner greatest hits” rotation, save this one for next: Greek Chicken with Lemon and Feta — bright, flavorful, and perfect when you want something different but still easy.

⭐ Made this Chicken and Spinach Casserole with Cream Cheese? I’d love to hear how it went! Please leave a star rating (★★★★★) and a quick review—your feedback helps other busy cooks find their new favorite dinner.