Chicken & Spinach Casserole with Cream Cheese

When it comes to comfort food, casseroles are always at the top of the list. They’re hearty, flavorful, and perfect for feeding a family or meal prepping for the week. Today, I’m sharing a recipe that’s sure to become a favorite in your household: Chicken and Spinach Casserole with Cream Cheese. This dish is creamy, cheesy, and packed with wholesome ingredients that make it both satisfying and delicious. Plus, it’s incredibly easy to prepare! Whether you’re looking for a cozy weeknight dinner or a dish to impress guests, this casserole has you covered. Chicken and Spinach Casserole with Cream Cheese is one of those recipes that feels like a warm hug in food form. It’s simple to make yet tastes like something you’d order at a cozy restaurant. Whether you’re cooking for your family or hosting friends, this dish is sure to impress. Happy cooking!

Why This Recipe Works…
The combination of tender chicken, creamy spinach filling, and melted cheese creates a harmonious balance of flavors and textures. The Italian seasoning adds an herby note that complements both the chicken and spinach beautifully. Baking everything together allows the flavors to meld while creating that irresistible golden cheese crust on top.

Serving Suggestions: This casserole is hearty enough to stand on its own but pairs wonderfully with simple sides like:
– A crisp green salad with balsamic vinaigrette
– Steamed or roasted vegetables
– Garlic bread or dinner rolls
– Buttered noodles or rice

Ingredients:
2 large boneless, skinless chicken breasts
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon Italian seasoning
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
2 cups fresh spinach
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese, divided
1⁄2 cup Parmesan cheese, optional

Instructions:
Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside. Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they’re all of even thickness. In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt and pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15-30 minutes. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Set aside. In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using). Mix until smooth. Take the chicken out of the marinade and let the excess drip off. If desired, sear the chicken in the skillet for 1-2 minutes per side. Then, arrange the meat in a single layer in the baking dish. Spread the spinach and cream cheese mixture over the meat, then sprinkle the remaining mozzarella cheese over the top. Bake for 20-30 minutes, until the chicken is cooked and the cheese is melted and lightly browned. Let stand for 5 minutes before serving. Enjoy!

Notes:
– Use chicken cutlets. They’re pre-cut and usually of even thickness. It’ll save you a step in the prep.
– Drain frozen spinach. If using frozen spinach, thaw and squeeze out excess liquid to prevent a watery casserole.

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