Chicken & Spinach Casserole with Cream Cheese
This Chicken and Spinach Casserole is a creamy, comforting dinner made with shredded chicken, fresh spinach, and a cheesy cream sauce. It’s simple to prepare, full of flavor, and ideal for busy weeknights, meal prep, or low-carb diets. Perfectly baked with a golden top, this hearty dish is guaranteed to satisfy.
Ingredients
- 2 cups cooked shredded chicken rotisserie or leftover
- 8 oz cream cheese softened
- 1 cup sour cream or plain Greek yogurt
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 cups fresh spinach roughly chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- Optional: ¼ teaspoon red pepper flakes
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Mix Creamy Base: In a bowl, mix cream cheese, sour cream, garlic powder, onion powder, salt, pepper, and thyme until smooth.
- Add Chicken and Spinach: Fold in chicken, chopped spinach, 1 cup mozzarella, and half the Parmesan. Mix well.
- Assemble: Spread the mixture into baking dish. Top with remaining mozzarella and Parmesan.
- Bake: Bake uncovered for 25–30 minutes until golden and bubbly.
- Cool and Serve: Let rest for 5 minutes. Garnish with fresh herbs if desired.
Notes
- Soften cream cheese before mixing to ensure a smooth base.
- Drain sautéed spinach well if used to avoid excess liquid.
- Add steamed broccoli, mushrooms, or bell peppers for more veggies.
- Use Greek yogurt instead of sour cream for extra protein.
- Freeze leftovers for up to 3 months; reheat before serving.