Creamy Chicken Spinach Casserole (Print View)
Tender chicken and fresh spinach baked in a rich creamy cheese sauce with a golden mozzarella topping.
# What You Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken breast, diced
→ Vegetables
02 - 7 oz fresh spinach, roughly chopped
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce & Dairy
05 - 1 cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup cream cheese, softened
→ Pantry
09 - 2 tbsp olive oil
10 - 1/2 tsp dried thyme
11 - 1/2 tsp dried basil
12 - Salt and black pepper, to taste
# How-To Steps:
01 - Preheat oven to 375°F. Grease a medium casserole dish with olive oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until translucent. Add garlic and cook for 1 more minute until fragrant.
03 - Add diced chicken to the skillet. Season with salt, pepper, thyme, and basil. Cook for 5–6 minutes, stirring occasionally, until chicken is no longer pink and is lightly golden on the edges.
04 - Reduce heat to medium-low. Stir in cream cheese until fully melted and the mixture is smooth and evenly coated.
05 - Add chopped spinach and cook, stirring continuously, for 2–3 minutes until completely wilted and incorporated into the mixture.
06 - Pour in heavy cream. Add half of the mozzarella and half of the Parmesan. Stir until the cheeses are melted and the sauce is smooth and creamy.
07 - Transfer the mixture to the prepared casserole dish, spreading it into an even layer. Top with the remaining mozzarella and Parmesan cheeses.
08 - Bake uncovered for 20–25 minutes, or until the sauce is bubbly around the edges and the top is golden brown.
09 - Remove from the oven and allow to rest for 5 minutes before serving. This helps the sauce set and makes for easier portioning.
# Expert Hints:
01 -
- It comes together with one skillet and one dish, which means cleanup is almost nonexistent on a tired weeknight.
- The cream cheese trick creates a richness that tastes like you spent hours on a sauce when you barely stirred for five minutes.
02 -
- Do not skip the resting step because the casserole will be lava hot and the sauce will not have set properly if you dive in immediately.
- Squeezing excess moisture out of the spinach before adding it saves the dish from turning watery at the bottom.
03 -
- Taste the cream sauce before you pour it into the dish because once it bakes, there is no going back to adjust seasoning.
- Grating your own cheese from a block melts far smoother than bags of pre shredded cheese which are coated in anti caking powder.