Chicken and Spinach Casserole with Cream Cheese
A creamy, low-carb chicken and spinach casserole made with cream cheese and melted mozzarella. Ready in 40 minutes and perfect for a healthy weeknight dinner.
Equipment
- Skillet
- Baking dish
- Oven
Ingredients
- 2 large chicken breasts, cut into bite-sized cubes
- 3 cups fresh spinach, roughly chopped or frozen, thawed and drained
- 8 oz cream cheese, softened 225g
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan
- 1 tbsp olive oil
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish with olive oil.
- Cook the chicken in a skillet over medium heat with olive oil for 4 to 5 minutes until lightly golden. Season with salt, pepper, onion powder, and smoked paprika.
- Add the minced garlic and stir for 30 seconds, then add the spinach and let it wilt for about 2 minutes.
- Pour in the chicken broth, then add the softened cream cheese in small spoonfuls. Stir over low heat until the cream cheese melts into a smooth sauce.
- Transfer the mixture to the prepared baking dish. Top with shredded mozzarella and grated parmesan.
- Bake uncovered for 20 to 25 minutes until the cheese is bubbly and lightly golden. Rest for 5 minutes before serving.
Notes
- Soften cream cheese at room temperature for at least 20 minutes before cooking.
- If using frozen spinach, thaw completely and squeeze out excess water.
- Chicken thighs can replace breasts for a juicier result.
- Let the casserole rest 5 minutes after baking for a thicker sauce.