Chicken and Spinach Casserole with Cream Cheese
A delightful dish that combines tender chicken, creamy cheese, and fresh spinach into a comforting casserole, perfect for busy weeknights or cozy gatherings.
Ingredients
For the Base
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese, optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends for uniform cooking.
- In a bowl, whisk together 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken in this marinade, cover, and refrigerate for 15-30 minutes.
- In a skillet, heat the remaining olive oil over medium heat. Add the spinach and cook for 2-3 minutes until wilted. Set aside.
- Beat the softened cream cheese in a bowl, then stir in the cooked spinach and 1/2 cup of mozzarella cheese (add Parmesan if using).
- Arrange the marinated chicken in the baking dish and spread the cream cheese and spinach mixture over it. Top with the remaining mozzarella cheese.
Baking
- Bake in the preheated oven for 20-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
- Let the casserole rest for 5 minutes before serving.
Notes
Consider garnishing with fresh parsley or basil for a pop of color. Leftovers can be used as a filling in wraps or sandwiches for lunch the next day. You can prepare the casserole a day in advance and refrigerate it for better flavors.