Dinner

Spinach Chicken Casserole with Cream Cheese and Mozzarella Recipe

ByMarina Montclair December 8, 2025December 8, 2025

Introduction

This Spinach Chicken Casserole combines tender shredded chicken with fresh spinach and creamy cheeses for a comforting, flavorful dish. It’s easy to make, packed with wholesome ingredients, and perfect for weeknight dinners or casual gatherings.

A creamy baked pasta dish in a white oval baking dish shows three main layers visible at the edges: at the bottom, light yellow pasta tubes; in the middle, white shredded chicken mixed with dark green spinach leaves and creamy white sauce; on top, a thick layer of golden brown melted and slightly charred cheese sprinkled with small bits of chopped green herbs, creating a textured, bubbly surface. The dish is set on a round wooden board with blurred silver cutlery and warm wooden tones in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded (rotisserie chicken works well)
2 cups fresh spinach, chopped (organic preferred)
8 oz cream cheese, softened
1 cup shredded mozzarella cheese (fresh mozzarella recommended)
1/2 cup sour cream (low-fat works fine)
1/2 cup chicken broth (low-sodium if preferred)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 teaspoon red pepper flakes (optional)
1/2 cup breadcrumbs (Panko for extra crunch)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, whisk together the softened cream cheese, sour cream, chicken broth, garlic powder, onion powder, salt, pepper, and red pepper flakes until smooth.
Step 3: Fold in the shredded chicken and chopped spinach until everything is evenly coated with the creamy mixture.
Step 4: Transfer the mixture to the baking dish and spread it into an even layer using the back of a spatula.
Step 5: Sprinkle the shredded mozzarella cheese evenly over the top.
Step 6: Distribute the breadcrumbs evenly on top of the cheese for a crispy, golden finish.
Step 7: Bake for 25–30 minutes until hot, bubbly, and golden brown on top.
Step 8: Let the casserole rest for about 5 minutes before serving to allow the sauce to thicken.

Tips & Variations

For a crispier crust, broil the casserole for 2–3 minutes at the end of baking—watch closely to avoid burning.
A splash more chicken broth can help if the casserole seems dry or not creamy enough.
Fold in sun-dried tomatoes or artichokes to add more flavor and texture.
Try swapping the breadcrumbs with gluten-free varieties or crushed corn chips for different textures.
To avoid wilted spinach, add it just until it softens and retains its vibrant green color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave individual portions. This casserole also freezes well for 2–3 months; thaw overnight in the fridge before reheating.