Creamy Chicken Spinach Casserole (Print Version)
Tender chicken and fresh spinach baked in a rich, creamy cheese sauce with a golden mozzarella topping.
# What You'll Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken breast, diced
→ Vegetables
02 - 7 oz fresh spinach, roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce & Dairy
05 - 1 cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup cream cheese, softened
→ Pantry
09 - 2 tbsp olive oil
10 - 1/2 tsp dried thyme
11 - 1/2 tsp dried basil
12 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat oven to 375°F. Grease a medium casserole dish with olive oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until translucent. Add garlic and cook for 1 more minute until fragrant.
03 - Add diced chicken to the skillet. Season with salt, pepper, thyme, and basil. Cook for 5–6 minutes, stirring occasionally, until chicken is no longer pink and is cooked through.
04 - Reduce heat to medium-low. Stir in softened cream cheese until fully melted and the mixture is smooth and well combined.
05 - Add chopped spinach to the skillet. Cook, stirring continuously, for 2–3 minutes until all the spinach is wilted and evenly distributed.
06 - Pour in heavy cream. Add half of the mozzarella and half of the Parmesan. Stir until the cheeses are melted and the sauce is smooth and creamy.
07 - Transfer the entire mixture to the prepared casserole dish, spreading it evenly. Top with the remaining mozzarella and Parmesan cheeses.
08 - Bake uncovered for 20–25 minutes, or until the edges are bubbly and the cheese topping is golden brown.
09 - Remove from the oven and allow the casserole to rest for 5 minutes before serving. This helps the sauce set for easier portioning.
# Expert Advice:
01 -
- It reheats beautifully the next day, making it ideal for lunch leftovers that taste even better than night one.
- The cream cheese trick creates a richness that feels indulgent without requiring a separate roux or flour based sauce.
02 -
- Squeezing excess moisture out of the spinach before adding it prevents a watery casserole that never sets properly.
- Do not skip the resting time because cutting into it too early means the sauce runs and the layers fall apart.
03 -
- Let the cream cheese sit out for at least an hour because cold cream cheese will leave you with lumpy white streaks no matter how hard you stir.
- Broil the casserole for the last two minutes if you want those gorgeous dark brown crispy cheese spots that make everyone fight over the corners.