Looking for a simple yet delicious dinner? This spinach chicken casserole with cream cheese and mozzarella is creamy, cheesy, and satisfying. It’s perfect for families, easy enough for weeknights, and comforting enough for chilly days.
I first learned this dish from my grandmother. Her cooking was always about flavor and comfort. Over time, I gave her recipe a little twist by adding cream cheese and mozzarella, which make the dish even more comforting and creamy.
This casserole is a go-to for many reasons. Not only is it easy to make, but it also uses simple ingredients. Moreover, it’s filling, rich in protein, and low in carbs, making it suitable for many diets.
Why This Casserole Works
This spinach chicken casserole is more than just a meal—it’s a comforting experience. Here’s why it works:
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Creamy Texture: The mix of cream cheese and sour cream creates a smooth, rich base.
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Savory Flavor: Garlic, spices, and Parmesan bring depth to the dish.
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Cheesy Topping: Mozzarella melts perfectly, giving the top a gooey, golden finish.
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Nutritious: Packed with protein and iron from chicken and spinach, it’s wholesome too.
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Versatile: You can serve it alone or with a side dish for a full meal.
Spinach Chicken Casserole with Cream Cheese & Mozzarella: A Family Favorite
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This creamy spinach chicken casserole is the ultimate comfort dish—tender chicken breasts baked with sautéed spinach, cream cheese, and mozzarella, then topped with a golden, bubbly crust. It’s low in carbs, high in flavor, and perfect for family dinners, meal prep, or cozy nights in.
Ingredients
For the Chicken:
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3 boneless, skinless chicken breasts (1.5 lbs)
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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Salt and black pepper, to taste
For the Spinach & Cream Cheese Mixture:
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2 tablespoons unsalted butter
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3 garlic cloves, minced
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10 oz fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
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8 oz cream cheese, softened
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1/2 cup sour cream
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1/2 cup grated Parmesan cheese
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1/4 teaspoon ground nutmeg
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1/2 teaspoon crushed red pepper flakes (optional)
For the Topping:
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1 1/2 cups shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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Optional: 1/2 cup seasoned breadcrumbs for crunch
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
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Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
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In a skillet over medium-high heat, sear the chicken in olive oil for 3–4 minutes per side until browned. Remove from heat and cut into bite-sized pieces.
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In the same skillet, melt butter and add minced garlic. Cook for 1 minute.
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Add spinach and cook until wilted. If using frozen spinach, cook until the moisture is evaporated.
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In a mixing bowl, combine cream cheese, sour cream, Parmesan, nutmeg, and red pepper flakes. Stir until smooth, then fold in the spinach and garlic mixture.
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Layer the chicken in the casserole dish. Spread the spinach and cream cheese mixture over the top.
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Sprinkle with mozzarella and Parmesan cheese. Add breadcrumbs if using.
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Bake for 25–30 minutes or until cheese is bubbly and golden. For a crispier top, broil for 2–3 minutes at the end.
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Let rest for 5 minutes. Serve warm and enjoy!
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Notes
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For faster prep, use rotisserie chicken.
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Add mushrooms, artichokes, or chopped kale for variation.
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Omit breadcrumbs for a keto version.
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Pairs well with salad, roasted vegetables, or mashed cauliflower.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
Keywords: spinach chicken casserole, creamy chicken bake, low carb chicken casserole
Ingredients You’ll Need
Chicken Layer:
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3 boneless, skinless chicken breasts (around 1.5 pounds)
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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Salt and black pepper to taste
Spinach Cream Mixture:
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2 tablespoons unsalted butter
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3 garlic cloves, minced
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10 ounces fresh spinach (or one package frozen, thawed and drained)
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8 ounces cream cheese, softened
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1/2 cup sour cream
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1/2 cup grated Parmesan
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1/4 teaspoon ground nutmeg
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1/2 teaspoon crushed red pepper (optional)
Topping:
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1 1/2 cups shredded mozzarella
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1/4 cup grated Parmesan
Step-by-Step Instructions
Step 1: Cook the Chicken
First, season the chicken with garlic powder, onion powder, paprika, salt, and pepper. Heat the olive oil in a skillet over medium heat. Cook the chicken for 3–4 minutes on each side until browned. You don’t need to cook it all the way through, just enough to get a nice sear.
After that, remove the chicken and cut it into bite-sized pieces. Set aside.
Step 2: Make the Spinach Mixture
In the same pan, melt butter over medium heat. Add minced garlic and cook for one minute until fragrant.
Then, add spinach and cook until it wilts. If you’re using frozen spinach, make sure to drain all the excess moisture.
In a bowl, mix the cream cheese, sour cream, Parmesan, nutmeg, and red pepper. Stir until smooth, and fold in the cooked spinach and garlic.
Step 3: Assemble the Casserole
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Place the cooked chicken evenly in the dish. Spoon the spinach mixture over the chicken. Spread it out so that it covers the top.
Sprinkle mozzarella and extra Parmesan over the entire casserole.
Step 4: Bake
Place the dish in the oven and bake for 25–30 minutes. The cheese should be melted and lightly golden. For a more browned top, broil for 2–3 minutes at the end. Just make sure to watch it closely.
Let the casserole rest for 5 minutes before serving.Serving Suggestions
To complete your meal, try serving this casserole with:
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A fresh green salad
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Garlic bread or toast
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Roasted vegetables like carrots or asparagus
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Mashed potatoes or cauliflower mash
Each of these sides pairs well with the rich, cheesy flavors of the dish.
How to Store and Reheat
If you have leftovers, don’t worry. This casserole stores and reheats well.
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before baking.
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Reheating: Warm in a 350°F oven or use the microwave for individual servings.
Tips for Best Results
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Use rotisserie chicken if you’re in a rush.
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Swap spinach for kale or chard for a different flavor.
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Add cooked mushrooms for more depth.
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Adjust the seasoning to suit your taste.
By using these tips, you can easily make the dish your own.
Nutrition Information (per serving)
This recipe makes 6 servings. Here’s an approximate breakdown per serving:
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Calories: 410
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Protein: 32g
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Fat: 28g
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Carbs: 5g
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Fiber: 1g
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Net Carbs: 4g
Note: These values may vary slightly depending on the exact ingredients used.
Easy Variations
This casserole is flexible. Here are some ways to change it up:
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Spicy Twist: Add jalapeños or use pepper jack cheese.
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Low-Carb Crunch: Sprinkle crushed pork rinds or almond flour for a crispy topping.
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More Veggies: Add bell peppers, mushrooms, or cauliflower rice.
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Different Cheeses: Try fontina, cheddar, or even gouda for new flavors.
Feel free to experiment and find your favorite version.
Final Thoughts
This spinach chicken casserole with cream cheese and mozzarella is the kind of recipe you’ll want to make again and again. It’s rich in flavor, easy to prepare, and perfect for any night of the week. Whether you’re feeding a family or meal prepping for the week, this dish checks all the boxes.