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–+ servings

Creamy Chicken and Spinach Casserole with Golden Mozzarella Crust

A cozy, one-dish chicken and spinach casserole with a silky cream sauce, bubbling cheese, and simple prep. Perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 755
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts or thighs about 3 large breasts, patted dry
  • 8 ounces fresh spinach or 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 1 cup heavy cream
  • 8 ounces cream cheese softened
  • 1 cup shredded mozzarella cheese or sharp cheddar
  • 3 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil or avocado oil
  • 2 cups cooked pasta or rice optional, for serving; stir into filling before baking
  • 2 cups cauliflower rice optional low-carb substitute for pasta or rice

Method
 

  1. Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with nonstick spray or a thin layer of butter.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken and cook until deep golden brown and cooked through, about 6 to 7 minutes per side. Transfer to a cutting board and let rest for about 5 minutes, then dice or shred into bite-size pieces.
  3. Return the same skillet to the stove over medium heat. Add the fresh spinach and cook, stirring often, until wilted, about 2 to 3 minutes. If using thawed frozen spinach, simply warm it through and drain off any excess liquid.
  4. In a large mixing bowl, whisk together the heavy cream, softened cream cheese, minced garlic, onion powder, Italian seasoning, salt, and black pepper until smooth and creamy.
  5. Add the cooked chicken, wilted spinach, and any optional pasta, rice, or cauliflower rice to the bowl with the sauce. Stir gently until everything is well coated.
  6. Transfer the mixture into the prepared baking dish, using a spatula to spread it into an even layer.
  7. Sprinkle the shredded mozzarella evenly over the top.
  8. Bake on the center rack until the cheese is bubbly and deep golden brown in spots, about 25 to 30 minutes.
  9. Let the casserole stand at room temperature for about 5 minutes before serving.

Nutrition

Calories: 755kcalCarbohydrates: 8gProtein: 51gFat: 59gSaturated Fat: 32gCholesterol: 266mgSodium: 720mgFiber: 1gSugar: 5g

Notes

For a lighter version, use half-and-half instead of heavy cream and reduced-fat cream cheese, but expect a thinner sauce.
Fresh spinach can be swapped cup-for-cup with frozen: thaw, squeeze out excess liquid, and skip the sautéing step.
This casserole is keto friendly if you use cauliflower rice, and it is also great with steamed broccoli or zucchini instead of spinach.
Make ahead: assemble the casserole, cover, and refrigerate for up to 24 hours before baking. You may need to add 5 extra minutes to the baking time.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, or in the microwave in 30 second bursts.
Top with sliced California avocado or a handful of fresh herbs just before serving for extra freshness.
To avoid a watery casserole, be sure to squeeze frozen spinach very dry and blot sautéed fresh spinach with a paper towel if it releases a lot of liquid.

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