Creamy Chicken Spinach Casserole (Printable Version)

Tender chicken and wilted spinach baked in a rich, golden three-cheese cream sauce for a comforting weeknight meal.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), diced

→ Vegetables

02 - 4 cups fresh spinach, roughly chopped
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - ½ cup grated Parmesan cheese
08 - 2 tablespoons cream cheese, softened
09 - 2 tablespoons butter

→ Seasonings

10 - 1 teaspoon dried Italian herbs
11 - ½ teaspoon salt, or to taste
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon ground nutmeg (optional)

→ Pantry Staples

14 - ½ cup low-sodium chicken broth
15 - ½ cup breadcrumbs (use gluten-free if needed)
16 - Olive oil, for greasing the baking dish

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish with olive oil or butter.
02 - In a large skillet over medium heat, melt the butter. Add diced chicken and season with salt and pepper. Cook until lightly browned on all sides but not fully cooked through, about 5–6 minutes. Remove from the pan and set aside.
03 - In the same skillet, add a touch more butter if needed. Sauté the onion for 3 minutes until softened, then add garlic and cook for 1 additional minute. Add the chopped spinach and cook until wilted, about 2–3 minutes.
04 - Pour in the chicken broth, heavy cream, and cream cheese. Simmer gently, stirring continuously, until the sauce is smooth and slightly thickened. Stir in the Italian herbs and nutmeg if using.
05 - Return the browned chicken to the skillet. Add half of the mozzarella and all of the Parmesan cheese, stirring until evenly incorporated. Remove from heat.
06 - Transfer the entire mixture into the prepared baking dish, spreading it into an even layer. Top with the remaining mozzarella and an even sprinkle of breadcrumbs.
07 - Bake uncovered for 20–25 minutes until the top is bubbly and golden brown. Allow the casserole to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The cream sauce thickens in the pan so you never need a separate roux or flour.
  • It reheats beautifully the next day, maybe even better than fresh from the oven.
02 -
  • Do not fully cook the chicken in the skillet because it finishes in the oven and overcooked chicken turns rubbery fast.
  • Let the casserole rest those five minutes or the sauce will run everywhere and lose its creamy hold.
03 -
  • A tiny pinch of nutmeg in any cream spinach dish is an old French trick that makes people ask what your secret is.
  • Use the fattiest cream and cheese you can find because low fat dairy will cause the sauce to separate during baking.

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