Creamy Chicken Spinach Casserole (Print Version)

Baked chicken and spinach in a rich, cheesy cream sauce with a golden mozzarella and Parmesan topping.

# What You Need:

→ Meats

01 - 1.1 lbs boneless, skinless chicken breast, diced

→ Vegetables

02 - 7 oz fresh baby spinach, roughly chopped
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced

→ Sauce & Dairy

05 - 1 cup heavy whipping cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup freshly grated Parmesan cheese
08 - 1/2 cup cream cheese, softened to room temperature

→ Pantry Staples

09 - 2 tablespoons extra virgin olive oil
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried basil
12 - Kosher salt and freshly cracked black pepper, to taste

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with olive oil or non-stick cooking spray and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Add the diced chicken breast to the skillet. Season generously with salt, pepper, dried thyme, and dried basil. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden on the outside and no longer pink in the center.
04 - Reduce heat to medium-low. Add the softened cream cheese to the skillet and stir continuously until fully melted and evenly coated around the chicken and aromatics.
05 - Fold in the chopped spinach and cook, stirring constantly, for 2 to 3 minutes until all the leaves are wilted and incorporated into the mixture.
06 - Pour in the heavy cream and stir to combine. Add half of the mozzarella and half of the Parmesan cheese. Continue stirring over low heat until the cheeses are completely melted and the sauce is smooth and creamy.
07 - Transfer the entire chicken and spinach mixture into the prepared casserole dish, spreading it out into an even layer. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
08 - Bake uncovered on the center rack for 20 to 25 minutes, or until the edges are bubbling and the cheese topping is melted and golden brown.
09 - Remove from the oven and let the casserole rest for 5 minutes to allow the sauce to set before portioning and serving.

# Expert Tips:

01 -
  • It reheats beautifully the next day, maybe even better than fresh from the oven, which is rare for a cream based dish.
  • The spinach practically disappears into the sauce so even people who swear they hate greens will eat it without complaint.
02 -
  • If you rush the cream cheese melting step you will end up with ugly white lumps floating through your sauce, so keep stirring patiently on medium low heat.
  • Squeezing excess moisture out of the spinach before adding it prevents the casserole from turning into a watery mess on the plate.
03 -
  • Let the casserole rest the full five minutes before serving or it will spread across the plate like a soup and lose all that beautiful structure.
  • Browning the chicken pieces in a single layer without overcrowding the pan gives you those caramelized edges that elevate the whole dish from good to memorable.

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