Creamy Spinach Chicken Casserole Recipe

You know those nights when you just want something cozy and satisfying, but still wholesome enough to feel good about? This Creamy Spinach Chicken Casserole is exactly that.

Juicy chicken, garlicky spinach, and a creamy sauce that’s pure comfort, all baked together under a golden layer of melted cheese. It’s the kind of dish that makes everyone at the table pause for a second after the first bite and go, “Wow.”

Best part? It’s easy enough for a weeknight but elegant enough for company.

Quick Recipe Snapshot

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

• Serves: 4 to 6

• Calories: ~420 per serving

• Why you’ll love it: Creamy, garlicky, protein-packed, and perfect for freezing or meal prep.

Why This Casserole Is a Keeper

You know how some casseroles can feel heavy or dull? Not this one. This chicken and spinach bake is creamy without being greasy, rich but still balanced.

Here’s why it works:

• One-pan wonder. You can prep it in one skillet and bake it in the same dish, fewer dishes, less stress.

• Protein and veggies in one. Chicken and spinach make this a complete, satisfying meal.

• Family-approved. Even spinach skeptics love it once it’s coated in that luscious cream sauce.

• Make-ahead friendly. Assemble it ahead and bake later, or freeze it for future you.

• Customizable. Add mushrooms, sundried tomatoes, or artichokes for your own twist.

Ingredients You’ll Need

Let’s go through each one so you know why it’s there and what you can swap.

Chicken & Veggies

• Chicken breasts (2 large, sliced horizontally) – Boneless, skinless. Cutting them into thinner cutlets helps them cook evenly. You can use thighs if you prefer juicier meat.

• Spinach (5 cups fresh baby spinach) – Don’t be shy; it cooks down a lot. Frozen spinach works too (thaw and squeeze dry first).

• Garlic (3 cloves, minced) – Essential for depth and aroma.

• Onion (½ medium, finely diced) – Adds sweetness and body to the sauce.

• Olive oil (1 Tbsp) – For searing the chicken and sautéing the aromatics.

For the Creamy Sauce

• Cream cheese (4 oz / ½ block) – Creates that luscious base. Use light cream cheese if you want to cut calories.

• Heavy cream (1 cup) – Makes the sauce silky and rich. You can sub half-and-half or evaporated milk for a lighter version.

• Chicken broth (½ cup) – Keeps it from being too thick and adds savory flavor.

• Dijon mustard (1 tsp) – Adds subtle tang and complexity.

• Parmesan cheese (¼ cup, grated) – Melty, salty, and makes everything taste better.

• Salt and pepper, to taste.

For Topping

• Mozzarella cheese (1 cup shredded) – The melty golden topping.

• Parmesan cheese (2 Tbsp) – For that irresistible cheesy crust.

• Optional garnish: chopped parsley or a sprinkle of chili flakes.

💡 Tip: Use freshly grated cheese, it melts creamier and doesn’t have the anti-caking additives that pre-shredded cheese does.

How to Make Creamy Spinach Chicken Casserole

This recipe is straightforward, but it feels fancy once it’s bubbling away in the oven.

1. Preheat the Oven

Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or any oven-safe skillet.

2. Sear the Chicken

Pat chicken dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for about 2–3 minutes per side until golden (it doesn’t need to be cooked through yet, it’ll finish in the oven).

Transfer to a plate and set aside.

Pro tip: Getting that golden crust adds extra flavor to the whole dish, don’t skip this step!

3. Sauté the Aromatics

In the same pan, add onion and cook 2–3 minutes until soft. Add minced garlic and cook for another 30 seconds, just until fragrant.

If using mushrooms or sundried tomatoes, toss them in now so they soak up all that garlicky goodness.

4. Add Spinach

Pile in your spinach (it’ll look like too much, but trust me, it cooks down fast). Sauté until wilted — about 1–2 minutes. Remove from heat and set aside.

5. Make the Cream Sauce

In a medium saucepan or the same skillet (wipe it clean if needed), combine cream cheese, cream, and chicken broth over medium heat. Whisk until smooth and gently bubbling.

Add Dijon mustard and Parmesan, and stir until the sauce thickens slightly — about 3–4 minutes. Taste and season with salt and pepper.

💡 Tip: If the sauce feels too thick, add a splash more broth. If too thin, simmer a bit longer to reduce.

6. Assemble the Casserole

Spread the sautéed spinach mixture across the bottom of your prepared dish. Nestle the seared chicken pieces on top. Pour the cream sauce evenly over everything, making sure each piece of chicken gets coated.

Sprinkle mozzarella and Parmesan over the top.

7. Bake!

Bake uncovered for 20–25 minutes, until the chicken is cooked through (internal temp 165°F) and the cheese is golden and bubbling.

For an extra-golden top, broil for 2–3 minutes at the end,  just keep an eye on it.

8. Rest & Serve

Let it rest for 5 minutes before serving. The sauce will thicken slightly and cling beautifully to the chicken.

What It Tastes Like

Creamy, garlicky, a little tangy from the mustard, and deeply comforting. The spinach melts into the sauce, so you get your greens without even noticing, and the chicken stays juicy and tender under its cheesy blanket.

It’s the kind of food that feels like a warm hug after a long day — and it smells heavenly while baking.

Variations & Add-Ins

Want to make it your own? Here are a few delicious ideas:

• Mushroom Spinach Chicken Casserole: Add 1 cup sliced cremini or button mushrooms when sautéing onions.

• Spinach Artichoke Chicken Casserole: Stir ½ cup chopped artichoke hearts into the spinach mixture.

• Low-carb version: Skip the cream cheese and replace with ¾ cup Greek yogurt mixed with Parmesan.

• Bacon lovers: Sprinkle cooked, crumbled bacon on top before baking.

• Keto-friendly tweak: Use full-fat cream and cheese, and serve with cauliflower rice or zucchini noodles.

Serving Suggestions

You can serve this casserole solo or with simple sides for a cozy dinner:

• With carbs: Mashed potatoes, rice, or buttered egg noodles soak up that dreamy sauce.

• With veggies: Steamed broccoli, green beans, or roasted carrots keep things light.

• For crunch: A crisp green salad with lemon vinaigrette balances the richness.

• For bread lovers: Garlic bread or a warm baguette is perfect for scooping up the sauce.

If you’re hosting, pair it with a dry white wine like Sauvignon Blanc — it complements the creamy sauce beautifully.

Storage & Meal Prep Tips

This casserole is a meal-prepper’s dream!

• To store: Cool completely, then refrigerate in an airtight container for up to 3 days.

• To freeze: Wrap tightly in foil and freeze up to 2 months. Thaw in the fridge overnight before baking.

• To reheat: Cover with foil and bake at 350°F (175°C) for 15–20 minutes, or microwave individual portions.

💡 Tip: Add a splash of cream or milk when reheating to revive the sauce.

Nutrition Information (Approx. per serving)

• Calories: 420

• Protein: 35g

• Fat: 27g

• Carbs: 6g

• Fiber: 2g

• Sugar: 2g

A satisfying, low-carb, high-protein meal that doesn’t feel like “diet food.”

Tips for Casserole Success

• Use room-temperature ingredients. Cold cream cheese takes longer to melt smoothly.

• Don’t overstuff your dish. You want a bit of bubbling room so the sauce caramelizes around the edges.

• Season in layers. Salt your chicken, then taste your sauce, then adjust again before baking.

• Let it rest before serving. It makes the sauce clingier and the texture perfect.

• Fresh spinach is best, but frozen works fine in a pinch. Just squeeze it dry.

Why This Recipe Works

The secret is balance: creaminess from cheese and cream, brightness from mustard and garlic, and nutrition from spinach. The sauce binds everything together into one creamy, cohesive bake that hits every craving.

You can make it ahead, reheat it without it drying out, and even freeze it and it still tastes freshly made.

That’s what makes this Creamy Spinach Chicken Casserole such a reliable recipe, it’s forgiving, flexible, and flat-out delicious.

A Little Story

I first made this casserole on a rainy weeknight when I had leftover spinach, some chicken, and half a block of cream cheese. I wasn’t expecting much, just needed dinner on the table fast.

But the smell coming from the oven was unreal. When it came out bubbling, golden, and creamy, I knew I’d found a keeper. My family devoured it in silence (which is the best compliment, right?).

Now, it’s one of those recipes I pull out for both busy Tuesdays and slow Sundays, it never disappoints.

What to Serve for Dessert

Since the main dish is rich, I like to follow it with something light and fresh:

• Lemon sorbet or fruit salad to cleanse the palate.

• Greek yogurt parfaits with berries for a protein-friendly finish.

• Or, if you want to go cozy all the way, a little apple crumble.

Final Thoughts

This Creamy Spinach Chicken Casserole has everything you want in a weeknight dinner, it’s comforting, full of flavor, and easy enough to make after a long day. It’s family-friendly, reheats beautifully, and never fails to make your kitchen smell like a cozy little restaurant.

So next time you’re craving something creamy, grab a skillet and a handful of spinach, and let this recipe work its magic.

If you make it, I’d love to hear how it went! Leave a comment or share your photo, it makes my day seeing your creations.

And if you’re looking for more cozy, healthy recipes, come hang out with me on Pinterest for more easy dinner ideas.

Happy cooking.

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