This Chicken and Spinach Casserole with Cream Cheese is a creamy, cheesy, and satisfying dish that’s perfect for a comforting weeknight dinner. Tender chicken, fresh spinach, and a rich cream cheese sauce come together in one easy-to-make casserole that’s both delicious and family-friendly.
Why You’ll Love This Recipe
- Rich and Creamy – Cream cheese creates a smooth and indulgent texture.
- Easy to Make – Simple ingredients and minimal prep work.
- Packed with Protein – Chicken and cheese make it a hearty meal.
- Great for Meal Prep – Stores and reheats well.
- Low-Carb & Keto-Friendly – Perfect for those watching their carbs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (cooked and shredded)
- Fresh spinach (or frozen, thawed, and drained)
- Cream cheese (softened)
- Heavy cream or sour cream
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Garlic (minced)
- Onion (finely chopped)
- Olive oil or butter
- Italian seasoning
- Salt and pepper
- Red pepper flakes (optional, for spice)
Directions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Sauté the aromatics – Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant.
- Wilt the spinach – Add fresh spinach to the skillet and cook until wilted. If using frozen spinach, ensure it’s well-drained.
- Mix the creamy sauce – In a bowl, combine cream cheese, heavy cream (or sour cream), Italian seasoning, salt, and pepper. Stir until smooth.
- Assemble the casserole – Spread shredded chicken evenly in the baking dish. Top with the spinach mixture, then pour the creamy sauce over everything.
- Add cheese – Sprinkle shredded mozzarella and Parmesan cheese over the top.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve hot, garnished with red pepper flakes or fresh parsley.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick – Add cayenne pepper or jalapeños for heat.
- Extra Veggies – Toss in mushrooms, bell peppers, or broccoli.
- Bacon Lover’s Version – Add crumbled bacon for extra flavor.
- Low-Fat Option – Use light cream cheese and Greek yogurt instead of heavy cream.
- Keto-Friendly Twist – Serve over cauliflower rice or zucchini noodles.
Storage/Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the oven at 350°F (175°C) or microwave in 30-second intervals.
FAQs
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great time-saving option.
Can I use frozen spinach?
Yes, but be sure to thaw and squeeze out excess water before using.
Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Can I use a different cheese?
Absolutely! Try gouda, cheddar, or provolone for a twist.
Is this dish keto-friendly?
Yes, it’s naturally low in carbs and perfect for a keto diet.
Can I add pasta or rice?
Yes, cooked pasta or rice can be mixed in for a heartier meal.
How do I prevent the casserole from being watery?
Drain excess moisture from the spinach and use full-fat cream cheese for a thicker consistency.
What can I serve with this casserole?
It pairs well with roasted vegetables, a side salad, or garlic bread.
Can I make this dairy-free?
Use dairy-free cream cheese, coconut cream, and plant-based cheese alternatives.
How do I know when the casserole is done?
It’s ready when the cheese is melted, bubbly, and slightly golden brown.
Conclusion
This Chicken and Spinach Casserole with Cream Cheese is a rich, creamy, and comforting meal that’s easy to make and perfect for meal prep. Whether you enjoy it on its own or pair it with your favorite sides, this casserole is sure to become a household favorite!
PrintChicken and Spinach Casserole with Cream Cheese Recipe
A quick and easy low-carb dinner featuring shredded chicken, cauliflower rice, fresh vegetables, and a savory pesto sauce.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sautéing
- Diet: Gluten Free
Ingredients
- 1 cup shredded cooked chicken
- 2 ½ cups cauliflower rice
- 1 medium tomato, chopped
- 2 cloves garlic, minced
- â…” cup shredded mozzarella cheese
- 1 cup fresh arugula
- 3 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- ½ cup milk
- 1 tablespoon tomato paste
- 2 tablespoons red pesto
- Salt and black pepper to taste
Instructions
- 1 cup shredded cooked chicken
- 2 ½ cups cauliflower rice
- 1 medium tomato, chopped
- 2 cloves garlic, minced
- â…” cup shredded mozzarella cheese
- 1 cup fresh arugula
- 3 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- Prepare the Cauliflower Rice: If using fresh cauliflower, pulse florets in a food processor until they reach a rice-like consistency. Alternatively, use store-bought cauliflower rice.
- Cook the Vegetables: In a large pan, heat olive oil over medium heat. Add the chopped tomato and sauté for 1-2 minutes.
- Add Cauliflower and Garlic: Stir in the cauliflower rice and minced garlic. Cook for another minute, stirring occasionally.
- Incorporate Chicken and Sauces: Add the shredded chicken, tomato paste, and red pesto to the pan. Season with salt and pepper. Cover and cook for 2 minutes.
- Add Dairy: Pour in the milk and half of the shredded mozzarella cheese. Stir to combine, then cover and cook for an additional 2-3 minutes.
- Finish with Greens and Cheese: Stir in the remaining mozzarella cheese, fresh dill, and arugula. Cook for another 1-2 minutes until the greens are wilted and the cheese is melted.
- Serve: Dish out the pesto chicken cauliflower rice while hot. Optionally, top with grated Parmesan cheese and freshly ground black pepper.
Notes
- Dairy-Free Option: Substitute milk and cheese with dairy-free alternatives to make the dish dairy-free.
- Vegetarian Version: Omit the chicken and add more vegetables like bell peppers or zucchini for a vegetarian option.