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Creamy Spinach Chicken Casserole Recipe

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This Creamy Spinach Chicken Casserole is pure comfort food made easy! Juicy chicken breasts baked with garlic-sautéed spinach in a rich, creamy sauce, topped with bubbling melted cheese. A cozy, family-friendly dinner that’s low-carb, high in protein, and perfect for meal prep or weeknights.

Ingredients

Scale

Chicken & Veggies

  • 2 large boneless skinless chicken breasts, sliced horizontally into cutlets

  • 1 Tbsp olive oil

  • Salt and black pepper, to taste

  • ½ medium onion, finely diced

  • 3 garlic cloves, minced

  • 5 cups baby spinach (or 1 10-oz package frozen spinach, thawed and squeezed dry)

Cream Sauce

  • 4 oz (½ block) cream cheese, softened

  • 1 cup heavy cream (or half-and-half for lighter option)

  • ½ cup low-sodium chicken broth

  • 1 tsp Dijon mustard

  • ¼ cup grated Parmesan cheese

  • Salt and pepper, to taste

Topping

  • 1 cup shredded mozzarella cheese

  • 2 Tbsp grated Parmesan cheese

  • Chopped parsley, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  2. Sear the chicken: Pat chicken dry, season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden (it will finish cooking in the oven). Transfer to a plate.

  3. Sauté aromatics: In the same pan, add onion and cook 2–3 minutes. Add garlic and cook 30 seconds more.

  4. Wilt spinach: Add spinach and stir until wilted (or heated through if using frozen). Remove from heat.

  5. Make the sauce: In a saucepan, combine cream cheese, cream, and chicken broth over medium heat. Whisk until smooth and slightly thickened. Add Dijon mustard and Parmesan, season with salt and pepper.

  6. Assemble: Spread spinach mixture in prepared dish. Arrange chicken on top. Pour cream sauce evenly over chicken. Sprinkle with mozzarella and Parmesan.

  7. Bake: Bake uncovered for 20–25 minutes, until cheese is melted and bubbly and chicken is cooked through (165°F internal temp).

  8. Serve: Rest 5 minutes before serving. Garnish with parsley if desired. Enjoy!

Notes

  • Spinach: Fresh or frozen both work — just make sure frozen spinach is well drained.

  • Make-ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Bake when ready.

  • Storage: Refrigerate leftovers up to 3 days, or freeze up to 2 months. Reheat gently with a splash of cream.

  • Add-ins: Mushrooms, sun-dried tomatoes, or crispy bacon add extra flavor.

  • Serving idea: Pair with rice, mashed potatoes, or roasted veggies for a complete meal.

Nutrition

Find it online: https://www.wellnesswarrior.org/creamy-spinach-chicken-casserole-recipe/