If we were neighbors, I would 100 percent drop a warm dish of this on your porch and text you to grab a fork. This Chicken and Spinach Casserole with Cream Cheese is the kind of weeknight magic that happened after a long day when I had leftover chicken, a block of cream cheese that needed a purpose, and a bag of spinach doing that dramatic wilting thing in the crisper. I tossed it together once, the kids asked for seconds, and now it shows up in our rotation more often than I admit. Also, the cat sits by the oven like it owes him money. Strange little guy.
Why I keep making this, even when I should probably try new things
I make this when I want a dinner that tastes like a cozy sweater. My family goes a bit bananas for it because it is creamy without being fussy, and it smells like a celebration by the time it hits the table. If I am short on time, I use rotisserie chicken and it still feels like I did something heroic. And honestly, once you see the top turn golden and bubbly, it is very hard to wait the cooling minute. I used to rush that part and burned my tongue, not ideal.
There was a week I swapped spinach for kale because that is what I had, and I thought the kids would riot. They did not. They asked for more cheese though, which, fair. Also, mild confession, I get annoyed when cream cheese is too cold to mix easily, but then I found a trick to soften it faster and life got easier. If you want help with that, this method from The Kitchn is great how to soften cream cheese quickly.
What you need, plus the swaps I actually use
- 2 cups cooked chicken, chopped or shredded about 300g. I often use rotisserie; leftover grilled chicken works too.
- 4 cups fresh baby spinach a big loose handfuls is fine. Frozen spinach works if you thaw and squeeze it dry.
- 225g cream cheese at room temp, cut into chunks. My grandmother always insisted on Brand Philadelphia, but honestly any version works fine.
- 1 small onion, finely chopped about 120g.
- 2 garlic cloves, minced. I sometimes use 1 teaspoon garlic powder when I am in a hurry.
- 120 ml chicken broth or milk. Broth for savory depth, milk for extra creamy vibes.
- 1 tablespoon olive oil or 1 tablespoon butter. Pick your mood.
- 1 cup shredded mozzarella 100g or cheddar if you like a sharper hit. Provolone once, it was lovely.
- 3 tablespoons grated Parmesan plus a little extra to sprinkle on top.
- 1 teaspoon Dijon mustard optional but I love the tiny tang.
- 1 teaspoon lemon zest optional. It wakes the whole thing up.
- 1 teaspoon Italian seasoning or just a pinch of oregano and thyme.
- 1 pinch red pepper flakes optional for a little hello.
- Salt and pepper to taste. Start light; you can add more later.
- 1 cup lightly crushed buttery crackers or 1 cup breadcrumbs for the topping. I sometimes skip this and it is still fab.
How I cook it, step by easy step
- Heat your oven to 375 F 190 C. Grease a medium casserole dish around 2 liters. I spray mine because I am lazy on weekdays.
- Warm a large skillet over medium heat, add the olive oil, then the onion with a pinch of salt. Cook 5 to 7 minutes until soft and glistening. Add the garlic and cook 30 seconds more. This is where I usually sneak a taste, which is silly because it is just onion and garlic, but here we are.
- Toss in the spinach. It will look like way too much, do not worry. Stir until it wilts, 1 to 2 minutes. If using frozen spinach, stir it in until warmed through.
- Reduce the heat to low. Add the cream cheese, broth or milk, Dijon, lemon zest, Italian seasoning, and red pepper flakes. Stir gently until the cream cheese melts into a smoothish sauce. It might look a bit separated for a minute, that is fine. If it seems too thick, splash in a bit more broth or milk.
- Fold in the cooked chicken, half the mozzarella, and the Parmesan. Taste for salt and pepper. Actually, I find it works better if you save a little Parmesan for the top, so do that if you remember.
- Spoon the mixture into your casserole dish. Scatter the remaining mozzarella and a dusting of Parmesan over the top. If you are doing a crunchy topping, sprinkle on the crumbs or crushed crackers now.
- Bake 18 to 22 minutes until the edges are bubbling and the top is lightly golden. If you want extra color, broil for 1 to 2 minutes, watching like a hawk. Chicken that is already cooked just needs to be hot. For safety, the center should hit about 165 F. If you like charts, this page is handy safe cooking temps.
- Let it rest 5 minutes before serving. It thickens a touch as it cools. I once pulled it form the oven and dug right in, and the lava cheese taught me a lesson.
Little notes from messy experiments
- Room temperature cream cheese blends nicer with the broth, so do not skip that if you can. If it is cold, cube it small and stir longer.
- Use a wide skillet so the spinach wilts quickly. Packed pans steam and get watery.
- If your sauce is too loose, a tablespoon of grated Parmesan tightens it right up. Tiny bit of cornstarch slurry works in a pinch.
- I think this tastes even better the next day, the flavors settle, but my family rarely leaves it alone that long.
Variations I tried, with one that flopped
- Mushroom moment: sauté 200g sliced mushrooms with the onions for extra savoriness. Lovely with thyme.
- Green swap: baby kale or chard works. Kale needs 1 extra minute to soften.
- Spice lane: a sprinkle of smoked paprika gives a gentle campfire vibe.
- Alfredo style: swap half the cream cheese for 120 ml heavy cream. Very luxurious, not an everyday thing for me.
- The flop: I tried ricotta instead of cream cheese once. It tasted fine but the texture went grainy in an odd way. Not my fave.
Do you even need fancy gear
- Oven safe skillet or any large skillet to make the sauce. I call this essential because everything happens in there.
- Medium casserole dish about 2 quarts. If you do not have one, use a deep skillet to bake or two small loaf pans. Proper bodge, but it works.
- Wooden spoon or spatula. If yours vanished into the drawer abyss, a clean mug handle will stir in a pinch. Not elegant, but hey.
Storing and reheating without fuss
Cool leftovers, then cover and refrigerate up to 3 days. Reheat in the oven at 325 F until warm about 15 minutes or microwave individual portions in 30 second bursts. It freezes well for 1 month in an airtight container, though the spinach softens more on thawing. Truthfully, in my house it never lasts more than a day.
How we serve it at my place
We do a big spoonful over fluffy rice or with buttered noodles when we are extra hungry. Sometimes I toast thick bread and scoop the casserole on top like a cozy open face thing. A sharp little salad with lemon vinaigrette on the side keeps it lively. On Sundays, we add peas because the kids think they are tiny marbles and that is a whole conversation.
Pro tips I learned the hard way
- I once tried rushing the onion step and regretted it because the sauce tasted flat. Let them soften until sweet.
- Do not drown the sauce. Start with the listed liquid, then add more slowly. You can always loosen it, tightening is trickier.
- Salt in layers. A small pinch with the onions, a small pinch with the spinach, and taste before baking.
- Grate your own cheese if you can. Pre shredded works, but it melts less smoothly. And yes, I still use bagged cheese when I am knackered.
FAQ that friends keep texting me
Can I use uncooked chicken
Short answer, yes, but cut it small and sauté until cooked through before mixing in. I prefer using cooked chicken so the bake time stays short.
Can I make this ahead
Yep. Assemble the casserole, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5 minutes. Or freeze unbaked for up to a month then thaw overnight. On second thought, I like baking it fresh then reheating portions more.
How can I lighten it up a bit
Use light cream cheese and milk, swap half the mozzarella for extra spinach, and add a squeeze of lemon. It stays creamy, just a bit less rich.
Gluten free
Skip the crumb topping or use gluten free crumbs. Everything else is naturally friendly if your broth is certified.
What if I do not have cream cheese
Blend cottage cheese until smooth and use that. It is different but still tasty. You can also make a quick white sauce if you must, this Serious Eats guide is solid for technique basic white sauce how to.
Can I add more veggies
Absolutely. Small broccoli florets, peas, or diced bell pepper all play nice. Roast the broccoli first if you want it a bit nutty.
Little digression before I forget. The first time I served this to my neighbor, she returned the dish with a thank you note tucked under a magnet shaped like a strawberry. No idea why I kept the magnet, but it lives on my fridge like a tiny trophy. Anyway, enjoy your Chicken and Spinach Casserole with Cream Cheese, it is simple food with a big cuddle energy.