Spinach Chicken Casserole with Cream Cheese and Mozzarella (Print version)
Tender chicken baked under a creamy spinach, cream cheese, parmesan, and mozzarella topping for an easy low-carb casserole dinner.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken breasts, cut into even 1-inch pieces
02 -
1 tablespoon olive oil, plus more for the baking dish
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon paprika
For the spinach cream cheese topping
06 -
8 oz (225 g) cream cheese, softened
07 -
1/3 cup (80 g) sour cream
08 -
5 oz (140 g) fresh baby spinach
09 -
3 cloves garlic, minced
10 -
1 teaspoon Italian seasoning
11 -
1/2 teaspoon onion powder
12 -
1/4 teaspoon crushed red pepper flakes, optional
13 -
1/2 cup (50 g) grated parmesan cheese
14 -
1 1/2 cups (170 g) shredded mozzarella cheese
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 -
Pat the chicken dry. Toss it with olive oil, salt, pepper, and paprika, then spread it in an even layer in the baking dish.
03 -
Set a skillet over medium heat. Add the spinach and garlic and cook for 2-3 minutes, stirring, until the spinach wilts. Let it cool slightly, then press out extra liquid.
04 -
In a bowl, stir the softened cream cheese, sour cream, Italian seasoning, onion powder, red pepper flakes, parmesan, and drained spinach until combined.
05 -
Spread the spinach cream cheese mixture over the chicken. Sprinkle the mozzarella evenly over the top.
06 -
Bake uncovered for 25-32 minutes, until the cheese is melted and browned in spots and the thickest chicken pieces reach 165°F.
07 -
Let the casserole rest for 5 minutes before scooping. Spoon the creamy pan sauce over each serving.
# Good to know:
01 -
Drain spinach well so the casserole stays creamy.
02 -
Chicken is done when it reaches 165°F in the thickest piece.
03 -
Best served hot after a short rest.