Spinach Chicken Casserole With Cream Cheese
A creamy and delicious Spinach Chicken Casserole that's perfect for any occasion.
Equipment
- Oven Preheat to 400ºF (200°C)
- Skillet For wilting spinach
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts cut horizontally
- 8 oz cream cheese softened
- 2 cups spinach rinsed
- 2 tablespoons olive oil divided
- 4 oz Mozzarella cheese shredded
- 3 cloves garlic minced
- 0.5 teaspoon red pepper flakes optional
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon Italian seasoning optional
Instructions
- In a Ziplock bag, combine 1 tablespoon olive oil, minced garlic, Italian seasoning, red pepper flakes (if using), 1/2 teaspoon salt, and 1/2 teaspoon pepper. Seal the bag and shake to mix the ingredients well.
- Add the chicken breasts to the bag, seal it tightly, and massage the bag gently to coat the chicken evenly with the marinade. Allow the chicken to marinate for 10-15 minutes on the counter.
- Preheat your oven to 400ºF (200°C) and place a rack in the center.
- In a skillet, quickly wilt the spinach with the remaining 1 tablespoon of olive oil over medium heat for about 2-3 minutes. Once wilted, remove from heat and set aside.
- Place the marinated chicken breasts in a baking dish. Spread the softened cream cheese generously over the chicken. Top with the wilted spinach, ensuring it is evenly distributed. Finally, sprinkle shredded Mozzarella cheese over the top for that delicious melty finish.
- Bake the spinach stuffed chicken casserole for 20-30 minutes, or until the chicken reaches an internal temperature of 165˚F (75°C). Use a meat thermometer for accuracy.
- Serve the casserole warm, paired with cauliflower rice or baked veggies on the side for a complete meal. Enjoy every bite of this hearty dish!
Notes
For a spicier kick, add more red pepper flakes or a dash of hot sauce to the cream cheese mixture before baking.