This chicken and spinach casserole with cream cheese is the ultimate comfort food. Packed with tender chicken, fresh spinach, and a luscious, creamy sauce, it’s a dish that combines rich flavors and textures. Whether you’re looking for a quick weeknight dinner or a comforting meal for the family, this casserole delivers on all fronts!
Why You’ll Love This Recipe
I love this casserole because it’s creamy, hearty, and easy to prepare. The combination of shredded chicken, fresh spinach, and a cheesy sauce creates a satisfying, flavorful dish that’s perfect for any occasion. The cream cheese adds a rich, velvety texture, while the Parmesan and mozzarella bring a beautiful depth of flavor. Plus, it’s customizable with or without rice, making it adaptable to different preferences. I find that it’s always a hit at family dinners and a great way to sneak in some veggies!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded (rotisserie chicken works well)
2 cups fresh spinach, chopped
8 oz cream cheese, softened
1 cup sour cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
½ tsp onion powder
½ tsp garlic powder
1 tbsp fresh parsley, chopped (optional)
¼ tsp black pepper
1 cup cooked rice (optional, for added texture)
1 tbsp melted butter (for greasing)
Directions
I preheat the oven to 375°F (190°C) and grease a 9×9-inch casserole dish with melted butter.
In a large skillet, I heat the olive oil over medium heat. I add the chopped onion and cook it for about 3-4 minutes until it softens. Then, I add the minced garlic and cook for an additional 1-2 minutes until fragrant.
I stir in the chopped spinach and sauté it until it wilts, which takes about 3-4 minutes. Once it’s ready, I remove the skillet from heat and set it aside.
In a large mixing bowl, I combine the softened cream cheese, sour cream, mozzarella cheese, Parmesan cheese, onion powder, garlic powder, and black pepper. I mix everything until smooth and creamy.
Next, I add the shredded chicken, sautéed spinach, and optional cooked rice (if using) to the bowl. I stir everything together until it’s well combined.
AfterI that transfer the mixture into the prepared casserole dish, spreading it out evenly.
I bake the casserole in the preheated oven for 20-25 minutes, or until it’s bubbly and golden brown on top.
After removing it from the oven, I sprinkle fresh parsley over the top for garnish (if desired). I let the casserole sit for a few minutes before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Variations
With Rice: For added texture and heartiness, I like to add 1 cup of cooked rice to the casserole. It makes the dish even more filling and satisfying.
Vegetarian Version: If I want to make this a vegetarian meal, I simply omit the chicken and replace it with another protein, like cooked quinoa or lentils.
Extra Veggies: I sometimes add other vegetables like mushrooms or bell peppers to increase the veggie content and add even more flavor.
Spicy Kick: For a little heat, I toss in some red pepper flakes or a dash of hot sauce to the creamy mixture.
Storage/Reheating
Storage: This casserole can be stored in an airtight container in the refrigerator for up to 3 days. I recommend letting it cool completely before storing.
Reheating: When I reheat leftovers, I pop it in the oven at 350°F (175°C) for 10-15 minutes until it’s heated through. Alternatively, I can reheat individual servings in the microwave for about 1-2 minutes, depending on the portion size.
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FAQs
Can I use frozen spinach instead of fresh spinach?
Yes, I can use frozen spinach in this recipe. Just make sure to thaw it and squeeze out any excess water before adding it to the skillet.
Can I make this casserole ahead of time?
I often make this casserole ahead of time and refrigerate it before baking. When I’m ready to bake it, I just need to add an extra 5-10 minutes to the cooking time since it’ll be cold from the fridge.
Can I substitute the sour cream?
If I don’t have sour cream on hand, I can substitute it with Greek yogurt or even cream cheese for a thicker consistency. Both will work well in maintaining that creamy texture.
Can I freeze this casserole?
Yes, I can freeze this casserole. To freeze, I let it cool completely, cover it tightly with plastic wrap, and then foil. It can be frozen for up to 3 months. When ready to bake, I thaw it in the fridge overnight and then bake it as usual.
What can I serve this casserole with?
I love serving this casserole with a simple green salad or steamed vegetables. It also pairs perfectly with a side of garlic bread or crusty rolls for mopping up all that creamy sauce.
Conclusion
This Chicken and Spinach Casserole with Cream Cheese is the perfect dish for when I crave something comforting, creamy, and easy to make. It’s a flavorful meal the whole family will love, and it’s versatile enough to accommodate different preferences. Whether served with rice or enjoyed as is, it’s sure to become a staple in my recipe rotation. I love how simple yet delicious it is, and I can always count on it to be a hit!
📖 Recipe:
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Chicken and Spinach Casserole with Cream Cheese
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Chicken and Spinach Casserole with Cream Cheese is the ultimate comfort food, perfect for family dinners or quick weeknight meals. Featuring tender shredded chicken, fresh spinach, and a creamy blend of cream cheese, mozzarella, and Parmesan, this casserole is both satisfying and delicious. You can even add rice for extra texture or make it vegetarian by swapping the chicken for quinoa. Simple, versatile, and packed with flavor, this dish is sure to be a crowd-pleaser!
Ingredients
2 cups cooked chicken, shredded (rotisserie chicken works well)
2 cups fresh spinach, chopped
8 oz cream cheese, softened
1 cup sour cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
½ tsp onion powder
½ tsp garlic powder
¼ tsp black pepper
1 tbsp fresh parsley, chopped (optional)
1 cup cooked rice (optional, for added texture)
1 tbsp melted butter (for greasing)
Instructions
- Preheat Oven & Prepare Dish: Preheat the oven to 375°F (190°C) and grease a 9×9-inch casserole dish with melted butter.
- Sauté Onion & Garlic: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add garlic and cook for another 1-2 minutes until fragrant.
- Cook Spinach: Stir in chopped spinach and cook until wilted, about 3-4 minutes. Remove skillet from heat and set aside.
- Mix Creamy Sauce: In a large mixing bowl, combine softened cream cheese, sour cream, mozzarella, Parmesan, onion powder, garlic powder, and black pepper. Mix until smooth.
- Combine Ingredients: Add shredded chicken, sautéed spinach, and optional cooked rice (if using) to the creamy sauce. Stir until everything is well combined.
- Bake Casserole: Transfer the mixture into the prepared casserole dish, spreading it out evenly. Bake for 20-25 minutes until bubbly and golden brown on top.
- Garnish & Serve: Remove from the oven and garnish with fresh parsley (optional). Let sit for a few minutes before serving.
Notes
Substitute Ingredients: You can replace sour cream with Greek yogurt or extra cream cheese. For a vegetarian version, use quinoa or lentils in place of the chicken.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: This casserole can be frozen for up to 3 months. Be sure to let it cool completely, then wrap it tightly in plastic wrap and foil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish Casserole Comfort Food
- Method: Baking Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 330 kcal
