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.