Name: Creamy Chicken and Spinach Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2–3 boneless, skinless chicken breasts or thighs (cooked and shredded or cubed); 4 cups fresh spinach (or 1 package frozen, thawed and drained); 4 oz cream cheese, softened; ½ cup sour cream or Greek yogurt; ½ cup heavy cream or milk; 2 cloves garlic, minced; 1 small onion, diced; 1 cup mozzarella cheese, shredded; ½ cup Parmesan cheese, grated; 2 tbsp olive oil or butter; Salt and black pepper, to taste; 1 tsp Italian seasoning or dried herbs (optional)

Jump to Recipe·Leave a Review

This creamy chicken and spinach casserole is a comforting, family-friendly dish that I love making for busy weeknights. Tender chicken, fresh spinach, and a rich, cheesy sauce are baked together until bubbly and golden, making it a hearty meal that feels like home.

Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare but tastes like something special. The creamy sauce is full of flavor, the spinach adds freshness, and the melted cheese on top makes every bite satisfying. It’s also versatile—I can serve it with pasta, rice, or on its own for a low-carb dinner. Creamy Chicken and Spinach Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs (cooked and shredded or cubed)
Fresh spinach (or frozen, thawed and drained)
Cream cheese
Sour cream or Greek yogurt
Heavy cream or milk
Garlic, minced
Onion, diced
Mozzarella cheese, shredded
Parmesan cheese, grated
Olive oil or butter
Salt and black pepper
Italian seasoning or dried herbs (optional)

Directions

I preheat the oven to 375°F (190°C) and grease a baking dish.
I heat olive oil or butter in a skillet, then sauté onion and garlic until fragrant.
I add fresh spinach and cook until just wilted, then remove from heat.
In a bowl, I mix cream cheese, sour cream, heavy cream, Parmesan, salt, pepper, and Italian seasoning until smooth.
I stir in the cooked chicken and spinach mixture, coating everything well in the sauce.
I spread the mixture into the prepared baking dish, sprinkle mozzarella cheese over the top, and bake uncovered for 20–25 minutes until bubbly and golden.
I let it rest a few minutes before serving.

Servings and timing

This recipe makes about 4–6 servings. It takes 15 minutes to prep and about 25 minutes to bake, so in 40 minutes I have a creamy, satisfying casserole ready.

Variations

Sometimes I add mushrooms, broccoli, or zucchini for extra vegetables. For more flavor, I stir in a pinch of red pepper flakes . If I want it extra rich, I add a little shredded cheddar along with the mozzarella.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm portions in the oven at 325°F (160°C) until hot, or microwave in short bursts. This casserole also freezes well—I let it cool completely, wrap tightly, and freeze for up to 2 months.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken to make this casserole even quicker.

Can I make this casserole ahead of time?

Yes, I assemble it up to a day in advance, cover it, and refrigerate until ready to bake.

Can I use frozen spinach?

Yes, I thaw it, squeeze out excess water, and use it in place of fresh spinach.

How do I make it low-carb?

It’s already low-carb, but I sometimes skip the sour cream and use extra cream cheese to reduce carbs further.

Can I add pasta or rice inside the casserole?

Yes, I can mix in cooked pasta or rice before baking to make it even heartier.

Conclusion

This creamy chicken and spinach casserole is one of my favorite comfort food recipes. I love how easy it is to make, how rich and cheesy the sauce tastes, and how well it works for both weeknight dinners and family gatherings. Whether I keep it low-carb or bulk it up with pasta, it’s always a crowd-pleaser.