Name: Spinach Chicken Casserole with Cream Cheese and Mozzarella
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups cooked chicken breast or thighs, shredded or diced; 4 cups fresh spinach or 1 cup frozen spinach, thawed and well-drained; 8 oz cream cheese, softened; 1 1/2 cups shredded mozzarella cheese, divided; 1/2 cup sour cream or Greek yogurt; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil or butter; Salt and freshly ground black pepper, to taste; Optional: 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 2 tablespoons grated Parmesan cheese

This Spinach Chicken Casserole with Cream Cheese and Mozzarella is a rich, hearty meal that combines tender chicken, vibrant spinach, and creamy cheeses in a baked casserole. It’s warm, comforting, and perfect for family dinners or a make-ahead meal.

Why You’ll Love This Recipe

I love how this casserole delivers a satisfying blend of textures and flavors—the cream cheese creates a smooth, velvety base, while mozzarella adds gooey, melty goodness. The spinach brings freshness and color, and the chicken makes it filling. It’s easy to assemble, bakes beautifully, and reheats amazingly well.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast or thighs, shredded or diced
Fresh or frozen spinach (thawed and well-drained if frozen)
Cream cheese, softened
Shredded mozzarella cheese
Sour cream or Greek yogurt
Onion, finely chopped
Garlic, minced
Olive oil or butter
Salt and freshly ground black pepper
Optional: Italian seasoning, red pepper flakes, or grated Parmesan for topping

Directions

Preheat oven. I heat the oven to 375 °F (190 °C) and grease a 9×13-inch baking dish.
Sauté aromatics. In a skillet, I warm a bit of oil or butter over medium heat. I then sauté chopped onion until translucent, add minced garlic, and cook until fragrant.
Add spinach. I stir in the spinach and cook until wilted and excess moisture has evaporated. I season with salt, pepper, and Italian seasoning if I’m using it.
Mix creamy base. In a large bowl, I combine the cream cheese, sour cream (or Greek yogurt), and half of the mozzarella until smooth, then fold in the cooked chicken and spinach mixture.
Assemble casserole. I pour the mixture into my prepared dish, smoothing the top, then sprinkle the remaining mozzarella (and Parmesan if I want) evenly.
Bake. I bake uncovered for about 20–25 minutes, until bubbly and golden on top.
Rest and serve. I let it rest for 5 minutes before serving—it helps everything set and makes it easier to scoop.

Servings and Timing

Servings: Makes about 6 servings
Prep time: 15 minutes (plus cooking chicken if needed)
Cook time: 25 minutes
Total time: Approximately 40 minutes

Variations

Chicken swap: Use shredded rotisserie chicken or grilled chicken breast instead of plain cooked.
Veggie boost: Add sautéed mushrooms, diced bell peppers, or broccoli florets for more texture and nutrients.
Spicy twist: Stir in diced green chiles, red pepper flakes, or a splash of hot sauce.
Cheese blend: Substitute part of the mozzarella with pepper jack or gouda for a smoky or spicy note.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake portions in a 350 °F (175 °C) oven for about 10–15 minutes until warmed through and bubbly. The dish reheats well and stays creamy—no need to add extra sauce.

FAQs

1. Can I make this ahead of time?

Yes—I assemble it, cover it tightly, and keep it in the fridge. Then I bake it fresh before serving—it stays creamy and fresh!

2. Can I use frozen spinach?

Absolutely. I thaw it, squeeze out as much moisture as possible, then proceed with the recipe. It works perfectly.

3. Is this gluten-free?

Yes—assuming all ingredients like cream cheese and soups (if used) are certified gluten-free, the casserole is naturally free of gluten.

4. Can I double the recipe?

Definitely—I double everything and bake in a larger dish or two smaller ones. I just adjust the bake time slightly if the dish is deeper.

5. Can I freeze this casserole?

Yes—I bake, cool completely, and store in freezer-safe containers for up to 3 months. To reheat from frozen, I thaw overnight and bake at 350 °F until heated through, about 30–35 minutes.

Conclusion

Spinach Chicken Casserole with Cream Cheese and Mozzarella is one of my favorite comfort meals. It’s creamy, flavorful, and easy to prepare ahead for busy nights. I hope it becomes a beloved dish that brings warmth and ease to your table!