Chicken casserole with spinach made with chicken breasts, cream cheese, garlic, mozzarella, and olive oil.

This Chicken Casserole with Spinach came out of one of those evenings where I didn’t want to cook… but also didn’t want to order takeout again. You know that weird in-between mood? You’re hungry, slightly cranky, and staring into the fridge like it owes you answers. I had chicken. I had spinach that was one day away from being questionable. And I had cream cheese, which honestly already felt like a sign.

The first time I made this chicken casserole, I wasn’t expecting much. I figured it would be fine. Maybe boring-fine. But when it came out of the oven—cheese bubbling, spinach tucked in, chicken still juicy—it surprised me. Like, oh… this is actually really good surprised me. It reminded me of those family dinners growing up where no one talked much because everyone was busy eating. That quiet? It’s a compliment. Ever notice that?

Now this Chicken Casserole with Spinach is one of those recipes I make when life feels a little loud and I want dinner to feel calm. It’s not flashy. It doesn’t scream for attention. It just shows up and does its job, which, honestly, is sometimes exactly what I need from food.

Why you’ll Love this Chicken Casserole with Spinach?

I think the reason this Chicken Casserole with Spinach works so well is because it sits comfortably in the middle of things. It’s creamy, but not heavy. Comforting, but not indulgent in a way that makes you regret it later. The spinach makes it feel balanced, the cream cheese makes it feel cozy, and the chicken just… works. No drama.

It’s also forgiving. Missed the timer by five minutes? Still good. Added a little extra cheese because it felt right? Even better. I wouldn’t call it exciting food, exactly—but it’s reliable food. And there’s something deeply comforting about that. Do you agree, or is that just me romanticizing casseroles again?

Ingredient Notes

This Chicken Casserole with Spinach doesn’t ask for much, but a few small details make a big difference.

• Chicken Breasts – Slicing them in half lengthwise really matters. Thick chicken cooks unevenly and nobody wants dry edges with raw centers.
• Garlic – Fresh garlic is best here. Powder works in a pinch, but fresh just feels right.
• Olive Oil – Helps the seasoning stick and keeps the chicken from drying out. Simple, but important.
• Italian Seasoning – It’s familiar and comforting, which fits the whole vibe of this casserole.
• Red Chili Flakes – Just a hint. Enough to wake things up, not enough to scare anyone.
• Cream Cheese – This is the backbone. It melts into the chicken and makes everything feel rich without turning soupy.
• Spinach – Wilting it first saves you from a watery casserole. Learned that lesson once. Never again.
• Mozzarella Cheese – Mild, melty, and dependable. Just like this recipe.

How to Make Chicken Casserole with Spinach?

This Chicken Casserole with Spinach doesn’t require precision cooking skills or perfect timing. It’s more about the order of things and trusting the process.

1. I start by preheating the oven to 400°F, mostly because I always forget and then have to wait later. Then I toss the chicken into a zip-top bag with olive oil, garlic, Italian seasoning, and red chili flakes. I shake it around like I mean it and let it sit for 10–15 minutes. Does that exact time matter? Probably not. But it feels right.
2. Next, the chicken goes into a casserole dish in a single layer. I spread the cream cheese on top—sometimes neatly, sometimes not. It all melts anyway. The spinach gets wilted quickly in a skillet, just until it gives up and softens, then it goes on top of the chicken like it belongs there (because it does).
3. Mozzarella goes on last. Then the whole thing bakes for about 20–30 minutes, depending on the thickness of the chicken and how dramatic your oven is feeling that day. When the cheese is lightly browned and the chicken is cooked through, it’s done. Let it rest for a few minutes. Everything calms down. So do you.

Storage Options

If you have leftovers—and that’s a big if—this Chicken Casserole with Spinach keeps well in the fridge for up to three days. Reheat gently. Microwave is fine. Oven is better if you have patience. I wouldn’t freeze it. Cream cheese and freezing just don’t get along, no matter how optimistic you are.

Variations & Substitutions

This Chicken Casserole with Spinach is flexible in a quiet way. It doesn’t fight you.

• Chicken thighs instead of breasts? Richer, but good.
• Add mushrooms? Yes, especially if sautéed first.
• Swap mozzarella for provolone or Monterey Jack? Totally works.
• Skip the chili flakes? No problem.
• Add Parmesan on top? Honestly… recommended.

Ever change a recipe halfway through because the mood shifted? Same. This one forgives that.

What to Serve With Chicken Casserole with Spinach?

This casserole doesn’t need much help, but a side can round things out.

• Roasted vegetables
• A simple green salad
• Garlic bread (always a good idea)
• Mashed potatoes or cauliflower mash
• Plain rice if you want to soak up the creamy bits

It’s flexible. Like the recipe itself.

FAQ

Can I make this ahead of time?
Yes. Assemble it, cover it, refrigerate, and bake when ready. Easy.

Is this casserole spicy?
Not really. The chili flakes are gentle. You can skip them completely.

Can I use frozen spinach?
Yes—just thaw it and squeeze out all the water. Seriously. All of it.

This Chicken Casserole with Spinach isn’t trying to impress anyone. It’s just trying to feed people well, quietly, and comfortably. And sometimes that’s exactly the kind of recipe that sticks around the longest. If you make it, I’d love to know—did you follow it exactly, or did you make it yours?

Chicken Casserole with Spinach

A creamy and flavorful chicken casserole made with seasoned chicken breasts, garlic, cream cheese, spinach, and melted mozzarella. An easy baked dish that is comforting, balanced, and perfect for a simple weeknight dinner.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Chicken Casserole with Spinach

Servings: 0

Ingredients

• 2 large boneless skinless chicken breasts sliced in half lengthwise
• 3 cloves garlic minced
• 2 tablespoons olive oil
• ½ teaspoon red chili flakes
• ½ teaspoon Italian seasoning
• 8 ounces cream cheese
• 2 cups fresh spinach
• 4 ounces shredded mozzarella cheese

Instructions

• Preheat the oven to 400°F (205°C).
• Place the chicken pieces in a resealable plastic bag. Add the olive oil, Italian seasoning, red chili flakes, and minced garlic. Seal the bag and gently toss until the chicken is evenly coated. Allow the chicken to marinate for 10 to 15 minutes.
• Remove the chicken from the bag and arrange the pieces in a single layer in a casserole dish.
• Divide the cream cheese evenly among the chicken pieces and spread it over the surface of each piece.
• In a skillet over medium heat, lightly wilt the spinach until just softened. Evenly distribute the wilted spinach over the chicken.
• Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
• Bake uncovered for 20 to 30 minutes, or until the chicken is fully cooked and the cheese is lightly browned.
• Remove from the oven and allow the casserole to rest for several minutes before serving.

Notes

This chicken casserole with spinach is naturally gluten free when prepared as written. To ensure it remains gluten free, verify that the Italian seasoning, red chili flakes, cream cheese, and shredded mozzarella are labeled gluten free and free from cross-contamination.