This creamy chicken and spinach casserole with cream cheese is an easy family dinner that’s rich, comforting, and ready with minimal prep.
I love cream cheese. Seriously, it’s one of my favorites. I also enjoy a good casserole, so I decided to combine them together into a delicious chicken and spinach casserole. It only takes about 30 minutes and very little cleanup! Bonus: everyone here loved this meal, including the picky kids. Well, they still ate around some of the spinach, but I know a small amount went in, so that’s close enough for me.
I grew up in the South, but we didn’t eat a lot of casseroles. Then again, most people say that you have to “go north to get to The South” from Florida. Now, when we visit Justin’s grandmother in SE Missouri, it’s casseroles galore! It’s that Midwestern mentality there and it’s wonderful.
In addition to the cream cheese, spinach is the other star of this chicken casserole. Most of my spinach artichoke recipes have both cream cheese and spinach and it works well together. Plus, it adds some greens and healthy food to the casserole.
What Makes This Chicken and Spinach Casserole Work
This casserole hits that perfect balance of creamy, savory comfort food with real weeknight practicality. Tender chicken, a garlicky cream cheese base, and a generous bed of spinach bake together into one cohesive dish. Whether you prefer using raw chicken cutlets that bake right in the sauce or leftover rotisserie chicken for speed, the technique adapts to your kitchen. You’ll also find two spinach options—fresh for volume and color, or frozen for convenience—plus a few topping ideas for crunch.
Ingredient Notes and Smart Swaps
- Chicken: Use 2 large chicken breasts sliced horizontally into cutlets for even cooking, or 2 to 3 cups of cooked, chopped or shredded chicken for a faster, “dump-and-bake” version. Raw cutlets bake up amazingly juicy; cooked chicken saves time and works beautifully.
- Spinach: Fresh baby spinach keeps its bright flavor and look; pack it in because it wilts substantially. Frozen chopped spinach is the weeknight hero—thaw, then squeeze out as much water as possible to avoid a watery bottom.
- Dairy base: Cream cheese brings body and tang. Sour cream or plain Greek yogurt both work; yogurt gives a lighter bite.
- Cheese: Mozzarella melts stretchy and mild. Monterey Jack or a mozzarella–provolone blend gives a creamier pull; sharp cheddar adds punch.
- Seasoning: Garlic, onion powder, black pepper, and a pinch of Italian seasoning are a great baseline. Add red pepper flakes for gentle heat or lemon zest for brightness.
Two Baking Paths
Standard bake, family-friendly: Assemble in a greased 9×13-inch dish and bake at 350°F for 25 to 30 minutes until hot and bubbling and the top is lightly golden. If starting with raw chicken cutlets, bake until the thickest part reaches 165°F; depending on thickness you may need 30 to 35 minutes.
High-heat shortcut: For thin raw cutlets and maximum browning, bake on the lower rack at 475–500°F for 18 to 25 minutes until the spinach wilts, cheese bubbles, and the chicken reaches 165°F. Use a heavy, oven-safe dish for high-heat baking.
How to Avoid a Watery Casserole
If using fresh spinach, layer 1 to 2 cups of par-cooked rice, riced cauliflower, or finely cubed par-cooked potatoes under the spinach to absorb moisture. If using frozen spinach, thaw fully and squeeze in a towel until nearly dry. Don’t cover the casserole during baking—steam needs to escape. Let the finished casserole rest 5 to 10 minutes so the creamy base can thicken before serving.
Topping Ideas for Texture and Flavor
For a golden, crisp finish, top with buttered cracker crumbs or panko in the last 10 minutes of baking. For a low-carb crunch, use crushed pork rinds or toasted almond flour. Want Italian vibes? Sprinkle with grated Parmesan and a dusting of Italian seasoning before baking. For a Greek twist, add crumbled feta and a squeeze of lemon at the table.
Make-Ahead, Storage, and Freezing
Assemble up to 24 hours ahead, cover, and refrigerate. If starting with raw chicken, remove the dish from the fridge while the oven preheats and add 5 to 10 minutes to the bake time. Leftovers keep 3 to 4 days in the refrigerator; reheat gently in a 300°F oven or in the microwave in short bursts. To freeze after baking, cool completely, wrap well, and freeze up to 2 months; thaw overnight and reheat covered until hot and creamy.
Dietary Swaps and Variations
- Low-carb/keto: Use full-fat dairy, choose mozzarella/Monterey Jack, and skip any starch layer. Serve with zucchini noodles or roasted broccoli.
- Gluten-free: The base is naturally gluten-free; choose gluten-free crumbs for the topping or omit it.
- Vegetable add-ins: Fold in sautéed mushrooms, blanched broccoli florets, or roasted red peppers.
- Protein twists: Add crisp bacon crumbles over the top before serving, or swap chicken for turkey after the holidays.
Serving Suggestions
Serve this creamy bake with a bright side to balance richness—think simple green salad with lemon vinaigrette, roasted asparagus, garlicky green beans, or buttered egg noodles. It’s also excellent over white rice, wild rice, or orzo for extra comfort.
Equipment Notes
A 9×13-inch baking dish works best. If you choose the high-heat method, use a heavy, oven-safe dish or enameled cast-iron to handle the temperature. A quick-read thermometer ensures the chicken reaches a safe 165°F without overcooking.
Chicken and Spinach Casserole FAQ
Yes—thaw fully and squeeze out as much water as possible. This is the fastest path and helps prevent excess moisture.
With low-carb sides and no crumb topping, the casserole fits well into low-carb and keto patterns. Full-fat dairy helps keep it satisfying.
Absolutely. Slice breasts into thin cutlets for even cooking. Bake at 350°F until the center hits 165°F or use the high-heat method for an 18–25 minute bake if your cutlets are thin.
Use well-drained frozen spinach or add a moisture-catching base like par-cooked rice or riced cauliflower beneath fresh spinach. Rest 5 to 10 minutes before serving.
Yes—assemble up to a day in advance. If using cooked chicken, it bakes quickly; if using raw cutlets, plan a few extra minutes to come to temperature after chilling.
Chicken and Spinach Casserole Step by Step
Ingredients
Chicken
- 1 lb chicken breast (boneless, skinless)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tbsp Italian seasoning
- 1/4 tsp salt
- 1/2 tsp pepper
Casserole
- 1 tbsp olive oil
- 2 cups spinach
- 8 oz cream cheese
- 1/2 cup mozzarella cheese (shredded)
Preparation
Preheat the oven to 400F. Place the chicken in a medium mixing bowl and cover with olive oil, garlic, Italian seasoning, salt, and pepper. Stir it up to cover the chicken. Place in the refrigerator and marinate while preparing the rest of the casserole.
Meanwhile, prepare the spinach. Place a tablespoon of olive oil in a large skillet over medium heat. Add the spinach and stir frequently until it has wilted.
Lightly grease an 8×8 glass baking dish and place the chicken in it.
Cover the chicken with the cream cheese. You want to mix up and break up the cheese a little bit so it spreads easily.
Place a layer of spinach on top of the cream cheese.
Top everything with shredded mozzarella cheese.
Bake the casserole for about 20-30 minutes, until the chicken is cooked through. Serve your Chicken and Spinach Casserole with Cream Cheese in a bowl or on a plate with a side of baked veggies or other sides.
Chicken and Spinach Casserole Leftovers
Storage: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Reheating: The best way to reheat this casserole is in an oven at 350F for about 5-10 minutes, until warmed through. Or, you can use a toaster oven or saucepan on medium heat.
Recipe
Originally Published On: August 12, 2019
Last Updated On: August 24, 2025
Chicken and Spinach Casserole with Cream Cheese
Ingredients
- 1 lb chicken breast (boneless, skinless)
- 2 tbsp olive oil
- 3 cloves garlic (minced, or 1/2 tsp garlic powder)
- 1 tbsp Italian seasoning
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 cups fresh spinach
- 8 oz cream cheese
- 1/2 cup mozzarella cheese (shredded)
Recommended Equipment
Instructions
- Preheat the oven to 400F
- Place the chicken in a medium mixing bowl and cover with olive oil, garlic, Italian seasoning, salt, and pepper
- Stir it up to cover the chicken
- Place in the refrigerator and marinate while preparing the rest of the casserole
- Meanwhile, prepare the spinach by placing a tablespoon of olive oil in a large skillet over medium heat
- Add the spinach and stir frequently until it has wilted
- Lightly grease an 8×8 glass baking dish and place the chicken in it
- Cover the chicken with the cream cheese
- Place a layer of spinach on top of the cream cheese
- Top everything with shredded mozzarella cheese
- Bake the casserole for about 20-30 minutes, until the chicken is cooked through
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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Cream cheese addition?! SAY WHAT? Now that’s a new one to me!! Looks delicious though so I believe you! 😉
Yes! It makes everything, well, creamy! And it goes great with the spinach, too.
I’ve never thought of adding spinach to my chicken. It sure does look delicious. I love that this is a healthy dish too.
The spinach works really well with the chicken, and I’m always looking for ways to add greens to our meals.
We love casseroles in our house – particularly in winter! I definitely think my family would like this one… and it’s so quick to make too, which is always a bonus!
I usually save casseroles for the cooler weather, but with how cheesy this is it worked fairly well in the warmer months, too!
This sounds so delicious! Definitely something I want to try, I wouldn’t have thought to wilt the spinach before hand, so that’s awesome!
I was worried that it wouldn’t cook properly if I place it in the dish raw. Having it wilted also kept it in place on the chicken better, too.
I have never added spinach before but I love spinach. It makes this dish more nutritious. Love this.
We try to sneak some greens in when possible. It worked really well with the cream cheese in this casserole.
I should so NOT be hungry right now (she says, having been snacking on her mama’s homemade cookies). But this recipe is making me drool. Looks SO good!
I have that problem all the time! I swear, writing about recipes all the times makes me want them again and I find myself inching towards the kitchen for food when I know I don’t need it!
I don’t really make a ton of caseroles but I do love anything I can sneak spinach or other veggies into! May have to try this!
Same, especially when I can convince my boys to then eat those veggies I’ve snuck into their meals!
This looks like a great dish. I love that you use spinach in it.
The spinach adds a bit of flavor and is a great way to make it a little healthier, too!
Ooh. This looks super yummy. I love chicken and spinach together. Definitely trying it out!!
I haven’t had it together very much, but it definitely seems to work well.
Oooooo how yummy! I’m all about casserole meals once the school year hits! I will have to add this to the dinner rotation
And this is a quick and easy casserole, too, which is perfect for busy school nights!
Ooo what a homely and warm looking bowl of comfort food. Ideal for family get togethers or a meal for two by the fire xx
Oh that would be so wonderful to have it by the fire. We don’t have a fireplace here.
I only ever put cream cheese on a bagel. I love the idea of incorporating it into more recipes!
I love adding cream cheese into other recipes. Although, a bagel with cream cheese can’t be beat, either!
Cream cheese is the perfect pair to spinach. This looks like such a good recipe.
It goes so well together. I have a few recipes that have both in it and they are favorites here!
In the oven now! I added a can of mushrooms 🙂 Thanks!!
Okay so I had shredded rotisserie chicken. I did this the lazy way. I defrosted the chicken and added the marinade minus salt since rotisserie chicken has sodium. I wilted the pre washed baby spinach. I did dollops of softened cream cheese, the spinach then the mozzarella I didn’t measure anything. It took 5 minutes to put together and 15 minutes to melt. Delicious and even easier!