Easy Spinach Chicken Casserole

Tender chicken is baked beneath a creamy spinach, garlic, cream cheese, sour cream, Parmesan, and mozzarella topping. This comforting casserole is ready in about 45–55 minutes and serves 4–6 people.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 1/2 lb Boneless, skinless chicken breasts, cut into 1-inch pieces
10 oz Frozen chopped spinach, thawed and squeezed very dry

Creamy Topping

8 oz Cream cheese, softened
1/2 cup Sour cream

Cheese

1 cup Shredded mozzarella cheese, divided
1/2 cup Grated Parmesan cheese

Seasonings

2 cloves Garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp Salt
1/4 tsp Black pepper

For the Dish

1 tbsp Olive oil or cooking spray

Method

Step-by-Step

Heat the oven to 375°F (190°C), then lightly grease a 9-by-13-inch baking dish with olive oil or cooking spray.
Season the 1-inch chicken pieces with the salt, black pepper, and Italian seasoning. Arrange the seasoned chicken in an even layer in the prepared baking dish.
In a bowl, mix the softened cream cheese, sour cream, minced garlic, Parmesan, and half of the shredded mozzarella until well combined.
Fold the thawed spinach into the cream cheese mixture, taking care that the spinach has been squeezed very dry before adding it.
Spread the spinach-cheese mixture evenly over the chicken. Sprinkle the remaining mozzarella over the top.
Bake the casserole uncovered for 25–35 minutes, until it is bubbling and the thickest piece of chicken reaches 165°F internally.
Let the casserole rest for 5–10 minutes before serving so the creamy topping can settle slightly and the juices can redistribute.

Notes

Squeeze the thawed spinach very dry to prevent a watery casserole. Cut the chicken evenly and use an instant-read thermometer to check the thickest piece. Refrigerate leftovers promptly and reheat gently until hot.