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Cream Cheese Chicken and Spinach Casserole
introduction
Chicken and Spinach Casserole with Cream Cheese is a comforting and delicious dish that combines tender chicken with fresh spinach and creamy cheese. It’s perfect for a family dinner or meal prep for the week ahead. This casserole is easy to make and packed with flavor, making it a go-to recipe for busy nights.
why make this recipe
This recipe is a great choice for several reasons. It is simple to prepare and requires only a few ingredients, making it perfect for those who want a quick and satisfying meal. The combination of chicken, spinach, and cream cheese creates a rich and tasty dish that everyone will love. Plus, it’s a great way to sneak in some veggies, making it a healthier option for dinner.
how to make Chicken and Spinach Casserole with Cream Cheese
Ingredients:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese, optional
Directions:
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
- Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they’re all of even thickness.
- In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15-30 minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Set aside.
- In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using). Mix until smooth.
- Take the chicken out of the marinade and let the excess drip off. If desired, sear the chicken in the skillet for 1-2 minutes per side. Then, arrange the meat in a single layer in the baking dish.
- Spread the spinach and cream cheese mixture over the meat, then sprinkle the remaining mozzarella cheese over the top.
- Bake for 20-30 minutes, until the chicken is cooked and the cheese is melted and lightly browned. Let stand for 5 minutes before serving. Enjoy!
how to serve Chicken and Spinach Casserole with Cream Cheese
You can serve this casserole hot, straight from the oven. It goes well with a side salad or some crusty bread. You can also pair it with rice or quinoa for a more filling meal. Leftovers can be reheated in the oven or microwave.
how to store Chicken and Spinach Casserole with Cream Cheese
To store leftovers, let the casserole cool to room temperature. Then, cover it with plastic wrap or aluminum foil, or transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. Just make sure to wrap it tightly to avoid freezer burn.
tips to make Chicken and Spinach Casserole with Cream Cheese
- For extra flavor, you can add more spices or herbs to the chicken marinade.
- You can use frozen spinach instead of fresh, but make sure to thaw and drain it well before mixing.
- If you want a little crunch, you can top the casserole with breadcrumbs or crushed crackers before baking.
variation
You can easily customize this casserole by adding other vegetables, such as mushrooms or bell peppers. For a different flavor, try using different types of cheese like cheddar or feta.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs. They will add more flavor and stay moist during baking.
2. Is there a dairy-free option for this recipe?
Yes, you can substitute the cream cheese with a dairy-free alternative like cashew cream or a dairy-free cream cheese option.
3. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and refrigerate it until you’re ready to bake it. Just adjust the baking time as needed.
Chicken and Spinach Casserole with Cream Cheese
A comforting casserole that combines tender chicken with fresh spinach and creamy cheese, perfect for family dinners or meal prep.
Ingredients
Chicken and Seasoning
- 2 large boneless, skinless chicken breasts Cut in half horizontally
- 2 tablespoons olive oil, divided For marinating and cooking
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Casserole Components
- 2 cups fresh spinach Can substitute with frozen spinach, thawed and drained
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided Use half for mixing, half for topping
- 1/2 cup Parmesan cheese, optional
Instructions
Preparation
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
- Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they’re all of even thickness.
- In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15-30 minutes.
Cooking
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Set aside.
- In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using). Mix until smooth.
- Take the chicken out of the marinade and let the excess drip off. If desired, sear the chicken in the skillet for 1-2 minutes per side. Then, arrange the meat in a single layer in the baking dish.
- Spread the spinach and cream cheese mixture over the meat, then sprinkle the remaining mozzarella cheese over the top.
- Bake for 20-30 minutes, until the chicken is cooked and the cheese is melted and lightly browned. Let stand for 5 minutes before serving.
Notes
Serve hot with a side salad or crusty bread. Leftovers can be reheated in the oven or microwave. To store, cover with plastic wrap or aluminum foil and refrigerate for up to 3-4 days or freeze for up to 2 months.
