Creamy Chicken Spinach Casserole (Print Version)

Tender chicken and spinach baked in a creamy cheese sauce with a golden breadcrumb topping.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), diced

→ Vegetables

02 - 4 cups fresh baby spinach, roughly chopped
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup heavy whipping cream
06 - 1 cup shredded mozzarella cheese
07 - ½ cup grated Parmesan cheese
08 - 2 tablespoons cream cheese, softened
09 - 2 tablespoons unsalted butter

→ Seasonings

10 - 1 teaspoon dried Italian herb blend
11 - ½ teaspoon kosher salt, or to taste
12 - ¼ teaspoon freshly ground black pepper
13 - ¼ teaspoon ground nutmeg (optional)

→ Pantry Staples

14 - ½ cup low-sodium chicken broth
15 - ½ cup breadcrumbs (use gluten-free if needed)
16 - Olive oil, for greasing the baking dish

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish with olive oil or butter.
02 - In a large skillet over medium heat, melt the butter. Add the diced chicken, season with salt and pepper, and cook until lightly browned on all sides but not fully cooked through, about 5 to 6 minutes. Remove the chicken from the pan and set aside.
03 - In the same skillet, add a bit more butter if needed. Sauté the onion for 3 minutes until softened, then stir in the garlic and cook for 1 additional minute. Add the chopped spinach and cook, tossing occasionally, until wilted, about 2 to 3 minutes.
04 - Pour in the chicken broth, heavy cream, and cream cheese. Bring to a gentle simmer, stirring constantly, until the sauce is smooth and slightly thickened. Stir in the Italian herb blend and nutmeg, if using.
05 - Return the seared chicken to the skillet. Add half of the mozzarella and half of the Parmesan, stirring until the cheeses are melted and the filling is well combined. Remove from heat.
06 - Transfer the chicken and spinach mixture to the prepared baking dish, spreading it into an even layer. Top with the remaining mozzarella, the remaining Parmesan, and an even sprinkle of breadcrumbs.
07 - Bake uncovered for 20 to 25 minutes until the top is bubbly and golden brown. Allow the casserole to rest for 5 minutes before serving.

# Expert Hints:

01 -
  • The sauce comes together in one pan, meaning less cleanup and more time to actually enjoy your evening
  • Its the kind of comfort food that tastes like it took hours but comes together in under an hour
  • The leftovers, if you have any, reheat beautifully for lunch the next day
02 -
  • Dont skip the step of browning the chicken first, even though it feels like extra work—those browned bits are what make the sauce taste developed
  • The sauce will look thin at first but thickens beautifully as it simmers and bakes
  • Room temperature cream cheese blends more smoothly than cold straight from the fridge
03 -
  • Grating your own Parmesan makes a huge difference—pre-grated has anti-caking agents that prevent it from melting smoothly
  • If the top is browning too quickly, loosely tent with foil for the last 10 minutes of baking

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