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chicken and spinach casserole 821524991

Creamy Chicken and Spinach Casserole with Cream Cheese

A cozy chicken and spinach casserole with cream cheese, tender chicken, vibrant spinach, and a golden mozzarella topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 618
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken, shredded about 12 oz (340 g)
  • 2 cups fresh spinach, coarsely chopped packed
  • 8 oz cream cheese, softened one standard block (226 g)
  • 1 cup shredded mozzarella cheese about 4 oz (113 g)
  • 1 cup sour cream full-fat or light
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste salt and freshly ground black pepper
  • 1 cup breadcrumbs sourdough or panko, optional

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken and chopped spinach.
  3. Stir in the softened cream cheese and sour cream, then season with garlic powder, onion powder, salt, and pepper. Mix until thoroughly blended.
  4. Lightly grease a casserole dish and transfer the mixture into it, smoothing the top.
  5. Sprinkle the shredded mozzarella evenly over the top, and add breadcrumbs if desired.
  6. Bake for 25 to 30 minutes, until the casserole is bubbly and the top is lightly golden.
  7. Let the casserole rest for several minutes before serving warm.

Nutrition

Calories: 618kcalCarbohydrates: 27gProtein: 37gFat: 39gSaturated Fat: 23gCholesterol: 171mgSodium: 700mgFiber: 2gSugar: 6g

Notes

Swap sour cream with Greek yogurt for a lighter tang; use full-fat cream cheese for the creamiest texture.
For a make-ahead meal, assemble the casserole without breadcrumbs, cover, and refrigerate up to 24 hours. Add breadcrumbs before baking.
Leftovers keep in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or microwave.
If using frozen spinach, thaw and squeeze out the excess liquid before chopping to avoid a watery casserole.
Shredded rotisserie chicken works beautifully here; you'll need about 12 ounces total.
Serve with a crisp green salad or roasted asparagus to round out the meal.
Avoid overbaking or the cream cheese mixture can curdle; pull it out when the edges are bubbly and the top is lightly golden.

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