When the winter chill hits, you need comfort food fast. Forget the long prep times and heavy cleanup. This Chicken and Spinach Casserole with Cream Cheese is your new favorite dinner. It is creamy, cheesy, and totally low-carb.

You deserve a meal that feels like a warm hug. This recipe delivers that cozy vibe in every single bite. It is perfect for those busy weeknights when you are short on time. Let’s get cooking!

Why This Recipe Is a Winner

This dish is the ultimate savior for your weekly menu. It packs tons of flavor without the heavy carbs. You get a rich sauce and a crispy cheese topping every time. It is perfect for a cozy winter night at home.

Plus, the whole family will actually eat their greens! The cream cheese makes the spinach taste absolutely incredible. It is a budget-friendly way to use up leftover chicken. You will reach for this recipe again and again.

Simple Method

Making this is as easy as it gets. You just mix, layer, and bake. Using pre-cooked chicken saves you so much time. Even a kitchen novice can nail this one-pan wonder tonight. It is foolproof and fast.

Ingredients You’ll Need

These ingredients are mostly pantry staples and fresh basics. Using seasonal fresh spinach makes a huge difference in flavor.

3 cups cooked chicken breast, shredded
10 ounces fresh baby spinach, roughly chopped
8 ounces cream cheese, softened to room temperature
0.5 cup heavy cream
1 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1.5 cups shredded mozzarella cheese
0.25 cup grated parmesan cheese

Step-by-Step

Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish with non-stick spray or butter.
Place the chopped spinach in a large skillet over medium heat with a tablespoon of water; cook until wilted, then squeeze out all excess moisture thoroughly.
In a large mixing bowl, combine the softened cream cheese, heavy cream, garlic powder, onion powder, salt, and black pepper, whisking until smooth.
Fold the shredded chicken and the drained, wilted spinach into the cream cheese mixture until well incorporated.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the shredded mozzarella and parmesan cheese evenly over the top of the chicken mixture.
Bake for 25 to 30 minutes, or until the sauce is bubbling and the cheese topping is melted and golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set.

Best Ways to Enjoy It

Serve this hot right out of the oven. It pairs perfectly with a fresh garden salad. You could also serve it over cauliflower rice for a hearty keto meal. It is the ultimate comfort food for your next family gathering.

Keep It Fresh

Keep leftovers in an airtight container in the fridge. They stay fresh for up to four days. Reheat in the oven to keep the cheese topping melty. This recipe is also great for easy meal prep lunches. You can even freeze it for later!

Tips for Best Results

Squeeze the spinach very dry to avoid a watery casserole.
Use room temperature cream cheese for a perfectly smooth sauce.
Rotisserie chicken is a great shortcut for this recipe.
Freshly grated mozzarella melts much better than the bagged kind.
Let it rest for five minutes so the sauce sets up.
Add a pinch of red pepper flakes for a little heat.
Make sure your baking dish is well-greased for easy cleanup.

Ways to Switch It Up

Swap chicken for cooked ground turkey or sausage.
Add sautéed mushrooms for extra earthy flavor.
Use pepper jack cheese for a spicy kick.
Mix in some steamed broccoli instead of spinach.

FAQs

Can I use frozen spinach?

Yes, just thaw it and squeeze out all the water first.

Is this recipe keto-friendly?

Absolutely, it is high in healthy fats and very low in carbs.

Can I make this ahead of time?

Yes, assemble it a day early and bake when you are ready.

Trust me, your family is going to beg for seconds of this one!

— Jasmine

Chicken and Spinach Casserole with Cream Cheese

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Calories: 435

Ingredients Method

Ingredients

3 cups cooked chicken breast, shredded
10 ounces fresh baby spinach, roughly chopped
8 ounces cream cheese, softened to room temperature
0.5 cup heavy cream
1 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon sal t
0.25 teaspoon black pepper
1.5 cups shredded mozzarella cheese
0.25 cup grated parmesan cheese

Method

Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish with non-stick spray or butter.
Place the chopped spinach in a large skillet over medium heat with a tablespoon of water; cook until wilted, then squeeze out all excess moisture thoroughly.
In a large mixing bowl, combine the softened cream cheese, heavy cream, garlic powder, onion powder, salt, and black pepper, whisking until smooth.
Fold the shredded chicken and the drained, wilted spinach into the cream cheese mixture until well incorporated.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the shredded mozzarella and parmesan cheese evenly over the top of the chicken mixture.
Bake for 25 to 30 minutes, or until the sauce is bubbling and the cheese topping is melted and golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to set.

Cheesy Chicken and Spinach Casserole with Cream Cheese