Go Back

Chicken and Spinach Casserole with Cream Cheese

Chicken and spinach casserole with cream cheese baked until bubbly and golden, with tender shredded chicken and wilted spinach folded into a creamy mixture. Finished with a broiled top for extra melty, browned cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and spinach casserole base
  • 3 cup cooked chicken breast
  • 4 cup fresh spinach roughly chopped
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1.5 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 baking dish

Method
 

Prep and bake
  1. Preheat the oven to 375°F (190°C). Aim for the oven to fully reach temperature before baking.
  2. Lightly grease a 9×13-inch baking dish. Make sure the bottom and corners are coated so the casserole releases easily.
  3. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sauté the spinach for 2–3 minutes until wilted. Stir occasionally so the spinach wilts evenly.
  4. In a large bowl, mix 8 ounces cream cheese, sour cream, mayonnaise, garlic, Italian seasoning, onion powder, paprika, salt, and black pepper until smooth. Scrape the bowl as needed for a uniform creamy filling.
  5. Fold in the cooked chicken, wilted spinach, mozzarella, and half of the Parmesan. Mix gently until everything is coated without breaking up the chicken too much.
  6. Spread the mixture evenly into the prepared baking dish. Smooth the top so it bakes uniformly.
  7. Sprinkle the remaining Parmesan and Monterey Jack over the top. Distribute evenly for a consistent cheesy crust.
  8. Bake for 25–30 minutes until bubbly and golden. Watch for browned edges and active bubbling in the center.
  9. Broil for 2 minutes for an extra golden cheese topping, if desired. Keep a close eye so the top browns without burning.
  10. Garnish with fresh parsley and serve hot. Let it cool briefly so it sets up for easier serving.
Chicken and spinach casserole with cream cheese

    Notes

    For the creamiest texture, use softened cream cheese and fully wilt the spinach so the casserole isn’t watery. Store covered in the refrigerator for up to 4 days; reheat in the oven at 350°F (175°C) until warmed through. Freezing is not recommended because cream cheese can change texture after thawing. If you want a lower-fat option, swap sour cream and mayonnaise for light versions and use part-skim mozzarella.