A warm, creamy casserole that combines tender chicken, bright spinach, and rich cream cheese makes weeknight dinners feel special. This Creamy Chicken and Spinach Casserole with Cream Cheese is simple to mix, bakes into a bubbly golden top, and offers a smooth, savory bite with a hint of garlic. It’s comforting, cheesy, and satisfying — perfect for family meals or a potluck.
This recipe is similar in spirit to other creamy casseroles you might enjoy; see a related version for more inspiration in this dreamy creamy chicken-spinach casserole.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 420 kcal
- Protein: 27 g
- Carbohydrates: 11 g
- Fat: 31 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 750 mg
Why Make This Creamy Chicken and Spinach Casserole with Cream Cheese
This casserole is quick, comforting, and forgiving. The cream cheese and sour cream give a silky texture while mozzarella and Parmesan add stretch and a golden finish. Spinach adds color and a fresh, slightly earthy flavor that balances the richness. It reheats well, feeds a crowd, and can be served on its own or over pasta for a heartier meal.
How to Make Creamy Chicken and Spinach Casserole with Cream Cheese
This dish comes together in three main stages: prepare the ingredients, mix them into a creamy base, and bake until bubbly. The aromas of garlic and melted cheese fill the kitchen while the top browns to a tempting golden crust.
Ingredients:
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach, chopped
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked pasta (optional)
- 1/2 cup grated Parmesan cheese (for topping)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. If your cream cheese is cold, let it sit at room temperature for 10–15 minutes to soften for easier mixing. Chop the spinach and shred the cooked chicken if needed.
Step 2: Mixing
In a large mixing bowl, combine the shredded chicken, chopped spinach, softened cream cheese, sour cream, shredded mozzarella, chicken broth, garlic powder, salt, and black pepper. Mix until the cream cheese is fully blended and the mixture is smooth and creamy. If you want pasta in the casserole, fold in the cooked pasta now so it is evenly coated.
Step 3: Baking
Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the grated Parmesan cheese evenly over the top. Place the dish in the preheated oven and bake for 25–30 minutes, or until the casserole is heated through and the top is bubbly and lightly golden.
Step 4: Finishing
Remove the casserole from the oven and let it rest for 5 minutes to set slightly. This makes it easier to scoop and helps the layers hold. Serve warm and garnish with a sprinkle of extra Parmesan or chopped fresh herbs if desired.
How to Serve Creamy Chicken and Spinach Casserole with Cream Cheese
- Serve over cooked pasta or rice for a heartier meal. The creamy sauce clings nicely to noodles.
- Offer a crisp green salad or steamed vegetables on the side to cut through the richness.
- For a lighter plate, pair with roasted vegetables and a lemon wedge to brighten flavors.
- This casserole is also great for a potluck — bring it in the baking dish and warm it briefly before serving.
How to Store Creamy Chicken and Spinach Casserole with Cream Cheese
- Refrigerator: Cool completely, cover tightly with foil or an airtight lid, and store for 3–4 days.
- Freezer: For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes, or warm a covered dish in a 350°F oven for 15–20 minutes until heated through. If reheating from frozen, bake covered at 350°F until hot (about 45–60 minutes) and uncover for the last 10 minutes to refresh the top.
Expert Tips for Perfect Creamy Chicken and Spinach Casserole with Cream Cheese
- Use hot, freshly cooked chicken or well-drained rotisserie chicken for the best texture and flavor.
- Let the cream cheese soften fully; this prevents lumps and gives a silkier sauce.
- Squeeze excess moisture from thawed frozen spinach to avoid a watery casserole.
- For deeper flavor, sauté the spinach briefly with a splash of olive oil and garlic before adding.
- If you like a crusty top, broil the casserole for 1–2 minutes at the end — watch closely to avoid burning.
- Adjust salt carefully if your chicken or broth is already seasoned.
- Swap half-and-half for some of the sour cream if you prefer a slightly lighter texture.
Delicious Variations
- Cheddar and Broccoli: Replace mozzarella with sharp cheddar and add 1–1.5 cups small broccoli florets.
- Mushroom and Herb: Sauté 8 oz sliced mushrooms with thyme and add to the mix for an earthy twist.
- Low-carb: Omit pasta and serve over roasted cauliflower or simply enjoy on its own.
- Spicy Kick: Stir in 1/4–1/2 teaspoon crushed red pepper flakes or a diced jalapeño for heat.
- Mediterranean Style: Add sun-dried tomatoes and swap Parmesan for crumbled feta for tangy flavor.
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw frozen spinach and squeeze out all excess water before adding. This avoids a watery casserole and concentrates the flavor.
Q: Is it necessary to use both cream cheese and sour cream?
A: The combination gives both richness and smoothness. You can use 1 1/4 cups of cream cheese and reduce sour cream, but texture will be denser. For a lighter version, use low-fat sour cream and reduced-fat cream cheese.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. If baking from cold, add 5–10 minutes to the bake time to ensure it heats through.
Q: How can I reduce the sodium?
A: Use low-sodium chicken broth, low-sodium or no-salt-added cheeses, and reduce or omit the added table salt. Taste before adding more salt.
Q: Will this work with other proteins?
A: Absolutely. Swap cooked turkey, shredded pork, or even cooked tofu for a different protein profile. Adjust seasonings to complement the swap.
Q: Can I make this gluten-free?
A: Yes. Omit the pasta or use a gluten-free cooked pasta. All other ingredients are naturally gluten-free, but always check labels on processed cheeses and broths.
Conclusion
This Creamy Chicken and Spinach Casserole with Cream Cheese is a cozy, easy dish that delivers creamy texture, savory cheese, and a comforting aroma straight from the oven — perfect for weeknights or casual gatherings. If you want to see another version with photos and step-by-step notes, visit Chicken and Spinach Casserole with Cream Cheese. Give it a try — the warm, cheesy bites and green spinach pockets are sure to become a family favorite.
Print
Creamy Chicken and Spinach Casserole with Cream Cheese
- Total Time: 45
- Yield: 6 servings 1x
- Diet: None
Description
A warm, creamy casserole combining tender chicken, bright spinach, and rich cream cheese, perfect for weeknight dinners and potlucks.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach, chopped
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked pasta (optional)
- 1/2 cup grated Parmesan cheese (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Let the cream cheese sit at room temperature for 10–15 minutes to soften, if cold.
- In a large mixing bowl, combine the shredded chicken, chopped spinach, softened cream cheese, sour cream, shredded mozzarella, chicken broth, garlic powder, salt, and black pepper. Mix until smooth and creamy. If you want pasta, fold in the cooked pasta now.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the grated Parmesan cheese on top. Bake for 25–30 minutes or until heated through and bubbly.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with extra Parmesan or herbs if desired.
Notes
Great for potlucks and feeds a crowd. Reheats well, and pairs nicely with salads or vegetables.
- Prep Time: 15
- Cook Time: 30
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 75mg
