This Creamy Chicken and Spinach Casserole is the kind of comforting dish that makes any day feel a little cozier. It’s packed with tender chicken, fresh spinach, and a creamy sauce that brings everything together in the most satisfying way. The casserole bakes up golden and bubbly on top, making it look as good as it tastes.
I love how easy this casserole is to put together, and it’s one of my go-to meals when I want something warm and filling without spending hours in the kitchen. The creamy sauce keeps the chicken juicy, and the spinach adds a nice, fresh touch that balances the richness perfectly. Sometimes, I sneak in a little extra cheese on top because, well, who doesn’t love a cheesy crust?
This casserole is great served right out of the oven alongside a simple green salad or some crusty bread to soak up the sauce. I often make it for family dinners or when friends come over because it’s always a hit and feels like a big, warm hug on a plate. It’s the kind of dish that makes everyone ask for seconds and sometimes even thirds!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great here. You can swap for thighs for a juicier, richer flavor. If short on time, cooked rotisserie chicken works well.
Spinach: Fresh spinach is best for texture and flavor. Frozen spinach saves time—just thaw and squeeze out extra water before using to avoid a watery casserole.
Cream cheese and heavy cream: These make the sauce rich and creamy. For a lighter option, try cream cheese with half-and-half or milk, but the sauce might be less thick.
Parmesan and mozzarella: Parmesan adds a nice sharpness, while mozzarella gives that stretchy melty top. You can use provolone or fontina if desired.
How Do I Make This Casserole Creamy Without It Being Watery?
Getting the sauce creamy but not runny can be tricky. Here’s what helps:
- Cook chicken fully before adding the sauce—this keeps it flavorful and juicy.
- Drain well any frozen spinach to avoid extra moisture.
- Melt cream cheese gradually into the hot spinach mixture—this thickens the sauce nicely.
- Simmer the sauce for a few minutes so it reduces and thickens before adding chicken back.
- Bake uncovered so any excess moisture evaporates and the top can brown well.
Following these steps gives you a smooth, creamy casserole that holds together without being soggy.
Equipment You’ll Need
- Large skillet – great for browning the chicken and cooking the spinach mix in one pan.
- Wooden spoon or spatula – perfect for stirring the creamy sauce without scratching your pan.
- Measuring cups and spoons – to get your liquids and spices just right.
- Casserole dish (about 2-quart size) – roomy enough for the chicken and sauce to bake evenly.
- Oven mitts – handy for safely handling the hot casserole dish when pulling it from the oven.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or turkey for a different protein twist.
- Add sun-dried tomatoes or roasted red peppers to brighten the creamy base.
- Stir in mushrooms or artichoke hearts when cooking the spinach for added texture.
- Use pepper jack cheese instead of mozzarella for a slight spicy kick.
Creamy Chicken and Spinach Casserole
Ingredients You’ll Need:
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 (10 oz) package fresh spinach (or 1 box frozen spinach, thawed and drained)
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1 tablespoon butter (optional, for greasing casserole dish)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and roughly 20 minutes to bake, so you’ll have a delicious, creamy meal ready in around 35 minutes total. It’s quick enough for a weeknight dinner but tasty enough to impress guests!
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C) and grease a casserole dish with butter or cooking spray. Heat olive oil in a large skillet over medium-high heat. Season your bite-sized chicken pieces with salt and pepper, then cook them in the skillet until they are golden brown and cooked through, about 5-7 minutes. Set them aside once done.
2. Cook the Vegetables and Make the Creamy Sauce:
Using the same skillet, add a little olive oil if needed and sauté the chopped onion until it’s soft and translucent, about 3 minutes. Add minced garlic and cook for another minute, until fragrant. Next, stir in the spinach and cook until it wilts (about 3 minutes). Lower the heat to medium, then stir in the softened cream cheese until it melts into the spinach and onion mixture. Pour in the heavy cream, whole milk, and chicken broth, and let the sauce simmer gently for 3-4 minutes until it thickens a bit.
3. Combine and Bake:
Add Parmesan cheese, dried Italian herbs, crushed red pepper flakes (if using), salt, and pepper to the sauce. Stir well. Return the cooked chicken to the skillet and mix everything so the chicken is coated nicely in the creamy spinach sauce. Transfer this mixture evenly into your greased casserole dish. Sprinkle the shredded mozzarella on top and bake uncovered for about 20 minutes, until the cheese on top is bubbly and golden.
4. Serve and Enjoy:
Let your casserole rest a few minutes after baking, then garnish with chopped fresh parsley for a fresh touch. Serve warm and enjoy your creamy, cheesy chicken and spinach casserole!
Can I Use Frozen Spinach Instead of Fresh?
Yes, frozen spinach works great! Just make sure to thaw it completely and squeeze out any excess water to prevent the casserole from becoming watery.
How Can I Make This Recipe Lower in Calories?
Try using reduced-fat cream cheese and milk instead of heavy cream, or swap the mozzarella for a lower-fat cheese. You can also use skinless chicken thighs for more flavor with a bit less dryness.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole but hold off on baking. Cover and refrigerate for up to 24 hours, then bake as directed. Just add a few extra minutes to the baking time if baking cold.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to heat evenly.