why make this recipe
Chicken and Spinach Casserole with Cream Cheese is a delicious and comforting dish that’s perfect for any occasion. It combines tender chicken, fresh spinach, and creamy cheese to create a flavorful meal that everyone will love. This recipe is easy to prepare and cooks in the oven, making it a great choice for busy weeknights or family gatherings. Plus, it’s a fantastic way to sneak in some veggies!
how to make Chicken and Spinach Casserole with Cream Cheese
Ingredients :
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1⁄2 cup Parmesan cheese, optional
Directions :
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
- Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they’re all of even thickness.
- In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15-30 minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Set aside.
- In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using). Mix until smooth.
- Take the chicken out of the marinade and let the excess drip off. If desired, sear the chicken in the skillet for 1-2 minutes per side. Then, arrange the meat in a single layer in the baking dish.
- Spread the spinach and cream cheese mixture over the meat, then sprinkle the remaining mozzarella cheese over the top.
- Bake for 20-30 minutes, until the chicken is cooked and the cheese is melted and lightly browned. Let stand for 5 minutes before serving. Enjoy!
how to serve Chicken and Spinach Casserole with Cream Cheese
Serve this delicious casserole warm, straight from the oven. It pairs well with a fresh salad or some crusty bread. For a complete meal, add some roasted vegetables or a side of rice.
how to store Chicken and Spinach Casserole with Cream Cheese
To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. Just reheat it in the oven when you’re ready to enjoy it again.
tips to make Chicken and Spinach Casserole with Cream Cheese
- Ensure the chicken is pounded evenly for consistent cooking.
- If you want to add more flavor, consider marinating the chicken for a longer time.
- Feel free to add different vegetables, such as mushrooms or bell peppers, for additional taste and nutrition.
variation (if any)
You can use different types of cheese, such as cheddar or Monterey Jack, instead of mozzarella. You can also replace spinach with kale or Swiss chard for a different flavor profile.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just be sure to thaw and drain it well before adding it to the cream cheese mixture.
2. Is there a way to make this recipe healthier?
You can use low-fat cream cheese and reduce the amount of cheese overall. Adding more vegetables can also boost its nutritional value.
3. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole the night before and store it in the fridge. Just pop it in the oven when you’re ready to cook it!
Chicken and Spinach Casserole with Cream Cheese
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese, optional
Instructions
Preparation
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
- Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they’re all of even thickness.
- In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15-30 minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Set aside.
- In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using). Mix until smooth.
Baking
- Take the chicken out of the marinade and let the excess drip off. If desired, sear the chicken in the skillet for 1-2 minutes per side.
- Arrange the meat in a single layer in the baking dish.
- Spread the spinach and cream cheese mixture over the meat, then sprinkle the remaining mozzarella cheese over the top.
- Bake for 20-30 minutes, until the chicken is cooked and the cheese is melted and lightly browned. Let stand for 5 minutes before serving.
