why make this recipe
Chicken and Spinach Casserole with Cream Cheese is a delicious and comforting dish that is easy to prepare. This recipe combines tender chicken, vibrant spinach, and creamy cheese to create a hearty meal perfect for busy weeknights or special gatherings. It balances flavors and provides a good mix of protein and veggies, making it a nutritious choice for the whole family.
how to make Chicken and Spinach Casserole with Cream Cheese
Ingredients :
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1⁄2 cup Parmesan cheese, optional
Directions :
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
- Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they’re all of even thickness.
- In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15-30 minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Set aside.
- In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using). Mix until smooth.
- Take the chicken out of the marinade and let the excess drip off. If desired, sear the chicken in the skillet for 1-2 minutes per side. Then, arrange the meat in a single layer in the baking dish.
- Spread the spinach and cream cheese mixture over the meat, then sprinkle the remaining mozzarella cheese over the top.
- Bake for 20-30 minutes, until the chicken is cooked and the cheese is melted and lightly browned. Let stand for 5 minutes before serving. Enjoy!
how to serve Chicken and Spinach Casserole with Cream Cheese
Serve this casserole hot from the oven. It pairs well with a simple side salad or some crusty bread. You can also serve it with cooked rice or pasta for a heartier meal.
how to store Chicken and Spinach Casserole with Cream Cheese
To store leftovers, let the casserole cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the fridge overnight and then bake at 350°F until heated through.
tips to make Chicken and Spinach Casserole with Cream Cheese
- Ensure the cream cheese is softened for easier mixing.
- You can add other veggies like bell peppers or mushrooms for extra flavor.
- For a spicy kick, consider adding red pepper flakes to the cheese mixture.
variation (if any)
For a lighter version, you can use low-fat cream cheese and reduce the amount of cheese. You can also substitute the chicken with turkey or use cooked shredded chicken for a faster option.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just thaw it and squeeze out any excess water before adding it to the cream cheese mixture.
2. Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole and store it in the fridge overnight. Just bake it when you’re ready to serve.
3. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, as it contains no bread or flour. Just ensure that the seasonings you use do not contain gluten.
Chicken and Spinach Casserole with Cream Cheese
Ingredients
Method
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
- Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they’re all of even thickness.
- In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15-30 minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Set aside.
- In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using). Mix until smooth.
- Take the chicken out of the marinade and let the excess drip off. If desired, sear the chicken in the skillet for 1-2 minutes per side. Then, arrange the meat in a single layer in the baking dish.
- Spread the spinach and cream cheese mixture over the meat, then sprinkle the remaining mozzarella cheese over the top.
- Bake for 20-30 minutes, until the chicken is cooked and the cheese is melted and lightly browned. Let stand for 5 minutes before serving.