Chicken and Spinach Casserole with Cream Cheese
A comforting and creamy casserole made with tender chicken, spinach, and cheese, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup Parmesan cheese, optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Slice each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to ensure even cooking.
- In a bowl, mix together 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and black pepper. Add the chicken cutlets to the marinade, cover, and refrigerate for 15-30 minutes.
Cooking the Spinach and Cheese Mixture
- In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the fresh spinach and sauté for 2-3 minutes until it wilts. Set aside.
- In another bowl, beat the softened cream cheese until fluffy. Stir in the wilted spinach and 1/2 cup of mozzarella cheese. Add Parmesan cheese if using.
Assembly and Baking
- Arrange the chicken cutlets in a greased 9x13-inch baking dish. Spread the creamy spinach mixture over the chicken and top with the remaining mozzarella cheese.
- Bake in the preheated oven for 20-30 minutes, until the chicken reaches 165°F (75°C) internally and the cheese is melted and lightly browned.
Serving
- Allow the casserole to rest for about 5 minutes before serving.
Notes
Make sure your chicken is evenly cut for uniform cooking. Avoid overbaking to prevent dry chicken. For a crusty top, consider broiling for the last 2-3 minutes.
