This Chicken and Spinach Casserole with Cream Cheese is a creamy, savory dish featuring tender chicken cutlets baked with a flavorful spinach and cream cheese mixture, topped with melted mozzarella and Parmesan cheese. Perfect for a comforting dinner, this casserole combines rich textures and Italian-inspired herbs for a delicious meal.
Total Time:45 minutes
Yield:4 servings
Ingredients
Chicken
2 large boneless, skinless chicken breasts
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon Italian seasoning
¼ teaspoon salt
½ teaspoon black pepper
Spinach and Cheese Mixture
2 cups fresh spinach
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese, divided
½ cup Parmesan cheese, optional
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prepare for baking the casserole.
Prepare Chicken Cutlets: Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to ensure even thickness for uniform cooking.
Marinate Chicken: In a bowl, whisk together 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken cutlets in the marinade, cover, and refrigerate for 30 minutes to allow flavors to develop.
Cook Spinach: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the fresh spinach and cook for 3 minutes until wilted. Remove from heat and set aside.
Mix Cream Cheese and Spinach: Beat the softened cream cheese in a bowl until smooth. Stir in the cooked spinach, ½ cup of shredded mozzarella cheese, and Parmesan cheese if using, to create a creamy filling.
Sear Chicken (Optional): For added flavor, sear the marinated chicken cutlets in a hot skillet for 1-2 minutes on each side until lightly browned but not fully cooked.
Assemble Casserole: Arrange the chicken cutlets evenly in the prepared baking dish. Spread the cream cheese and spinach mixture over the chicken, then sprinkle the remaining ½ cup of shredded mozzarella cheese on top.
Bake: Bake in the preheated oven for 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the flavors to set.
Notes
To speed up cooking, pound chicken breasts to even thickness so they cook evenly and quickly.
Parmesan cheese is optional, but it adds a nice nutty flavor to the casserole.
For a lower-fat version, use reduced-fat cream cheese and mozzarella.
The optional searing step adds extra flavor but can be skipped if you prefer to bake the chicken directly.
Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
Serve with a side salad or crusty bread for a complete meal.
