Description
This Creamy Chicken and Spinach Casserole combines tender chicken breasts with sautéed fresh spinach, rich cream cheese, and a blend of mozzarella and cheddar cheeses. Baked to golden perfection, it makes a comforting and flavorful meal perfect for family dinners or meal prepping.
Ingredients
Scale
Chicken and Spinach
- 3-4 boneless, skinless chicken breasts (about 1 lb)
- 5-6 cups fresh spinach
- 1 tbsp olive oil
- Salt and pepper to taste
Cheeses and Seasonings
- 8 oz cream cheese (full-fat)
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese, divided
- 2 tsp garlic powder
- 2 tsp onion powder
Liquids
- 1 cup low-sodium chicken broth
Instructions
- Preheat the oven: Set your oven temperature to 375°F (190°C) to ensure it’s ready when your casserole mixture is prepared.
- Sauté spinach: Heat olive oil in a large skillet over medium heat. Add fresh spinach and sauté for 2-3 minutes until wilted. This step softens the spinach and enhances its flavor.
- Cook chicken with seasonings: Add diced chicken breasts to the skillet along with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until the chicken turns no longer pink, stirring occasionally to ensure even cooking.
- Create creamy sauce: Reduce the heat to low. Stir in the cream cheese and chicken broth, mixing until the sauce is smooth and well combined with the chicken and spinach.
- Add cheese: Mix in half of the shredded mozzarella and cheddar cheeses into the skillet until melted and creamy.
- Assemble casserole: Transfer the mixture into a greased baking dish, spreading evenly. Sprinkle the remaining shredded mozzarella and cheddar cheeses on top to create a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until bubbly and golden brown on top. This ensures the flavors meld and the topping gets a nice crust.
Notes
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and drain it well before cooking.
- For a lower-fat version, use reduced-fat cream cheese and cheese.
- Make sure not to overcook the chicken during sautéing to keep it tender.
- This casserole can be made ahead and refrigerated; bake immediately before serving.
- Goes well with a side of rice, pasta, or crusty bread.
