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–+ servings

Chicken and Spinach Casserole

Delicious Chicken and Spinach Casserole with Cream Cheese ready to serve
A comforting, creamy casserole made with thin chicken cutlets, a garlicky spinach-cream cheese filling, and gooey mozzarella cheese, perfect for busy families.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Serving Size 4 servings

Ingredients

For the Chicken

  • 2 large large boneless, skinless chicken breasts (cut into 4 thin cutlets)
  • 2 tablespoons olive oil, divided (1 tbsp for marinade, 1 tbsp for cooking)
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper

For the Filling

  • 2 cups fresh spinach (about 2–3 ounces)
  • 8 ounces cream cheese, softened (use Neufchâtel for lower fat)
  • 1 cup shredded mozzarella cheese, divided (use part-skim or whole milk)
  • 1/2 cup Parmesan cheese, optional (adds nutty sharpness)

Instructions

Preparation

  • Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
  • Slice each chicken breast horizontally to make four thin cutlets. Pound thicker areas so the pieces are even.
  • In a bowl, whisk 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the mixture, cover, and refrigerate 15–30 minutes.
  • Heat the remaining olive oil in a skillet over medium heat. Add spinach and cook 2–3 minutes until wilted. Remove from heat and let cool slightly.
  • Beat softened cream cheese in a bowl until smooth. Stir in the wilted spinach and 1/2 cup of the mozzarella (and Parmesan if using). Mix until well combined.
  • (Optional) Heat a skillet over high heat and sear each marinated chicken cutlet 1–2 minutes per side until golden.

Assembly and Baking

  • Place the chicken pieces in the prepared baking dish in a single layer.
  • Spread the cream cheese and spinach mixture evenly over each piece.
  • Sprinkle the remaining 1/2 cup mozzarella on top.
  • Bake for 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
  • Let the casserole rest for 5 minutes before serving to let the juices settle.

Notes

Use baby spinach or kale. For dairy-free, swap cream cheese for a plant-based spread. Can be made ahead by assembling and refrigerating for up to 24 hours before baking.