I’ve created a chicken dinner with spinach that marries cream cheese and tender chicken in a casserole that hides a clever surprise.

Jump to Recipe

I never meant to make something so addictive, but this spinach and cream cheese casserole kept calling me back. I mix soft cream cheese and squeezed spinach into a creamy pan of goodness, it’s oddly satisfying.

It’s not always pretty, i burn the edges sometimes, and I mess up measurements, yet the flavor lands every time. If you like Spinach Cream Cheese Recipes or need a Cold Night Dinner Ideas Healthy pick, this will make you rethink plain weeknights.

I won’t pretend its fancy, but leftovers reheat like a dream and my family always asks for seconds.

Ingredients

Print Recipe (No Advertisments)

Cooked chicken provides lean protein, keeps it filling, and adds savory, meaty flavor.
Spinach brings vitamin K, iron, fiber, and a fresh green balance to richness.
Cream cheese makes it ultra creamy, adds fat and mild tang, not sweet.
Condensed chicken soup gives body, sodium and savory gravy like thickness.
Pasta supplies carbs for energy, soaks up sauce and keeps dish hearty.
Sharp cheddar adds melty, tangy bite plus calcium and extra protein.
Panko with butter gives crunchy, buttery topping and contrast to creamy interior.

Ingredient Quantities

1 pound cooked chicken, shredded or cubed, about 3 cups

10 ounces frozen chopped spinach, thawed and well squeezed

8 ounces cream cheese, softened

1 can 10.5 ounce condensed cream of chicken soup

1/2 cup sour cream

1/4 cup milk

2 cups cooked pasta, penne or rotini

1 cup shredded sharp cheddar cheese, divided

1/2 cup grated Parmesan cheese

1 small yellow onion, finely chopped

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried thyme or Italian seasoning

1/2 cup panko breadcrumbs or crushed buttery crackers

2 tablespoons butter, melted

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and grease a 9×13 inch baking dish.

2. Thaw the frozen spinach and squeeze out as much water as you can using your hands or a clean towel. Set aside.

3. In a skillet over medium heat melt a little butter or oil, sauté the chopped onion until soft about 4 minutes, add the minced garlic and cook 30 seconds more. Stir in the spinach to warm and remove from heat.

4. Soften the cream cheese (microwave 15 to 20 seconds if needed) then whisk it with the condensed cream of chicken soup, sour cream and milk until smooth. Stir in the salt, pepper and the thyme or Italian seasoning.

5. Add the cooked chicken, cooked pasta, the spinach/onion/garlic mix, 1/2 cup of the shredded cheddar and the grated Parmesan to the creamy mixture. Fold everything together until evenly combined.

6. Spoon the mixture into the prepared baking dish and spread it level with a spatula.

7. Mix the remaining 1/2 cup cheddar with the panko breadcrumbs (or crushed buttery crackers) and the melted butter. Sprinkle that evenly over the top so you get a golden crispy crust.

8. Bake uncovered for 20 to 30 minutes until the casserole is bubbly and the topping is golden. If you want it extra brown turn the oven to broil the last 1 to 2 minutes but watch it close or it will burn.

9. Let the casserole rest for 5 to 10 minutes before serving so it sets up and is easier to scoop. Enjoy.

Equipment Needed

1. 9×13 inch baking dish (grease it)
2. Large skillet or frying pan for sautéing
3. Mixing bowls, one large for the casserole and one small for the topping
4. Whisk for smoothing the cream cheese mixture
5. Rubber spatula or large spoon for folding and spreading
6. Chef’s knife and cutting board for the onion and garlic
7. Measuring cups and measuring spoons
8. Clean kitchen towel or fine mesh strainer to squeeze the thawed spinach
9. Cheese grater for Parmesan or shredding cheddar if needed
10. Oven mitts and a baking sheet to catch drips if you broil the top

FAQ

Q: Can I use fresh spinach instead of frozen? A: Yes, you can. Use about 10 to 12 ounces fresh, saute it until wilted and squeeze out as much liquid as you can before adding it. If you skip that step the casserole gets watery fast.

Q: What can I use instead of the condensed cream of chicken soup? A: You can swap in cream of mushroom, or make a quick white sauce with butter, flour and milk and stir that in with the cream cheese. You can also use low sodium soup if you want less salt.

Q: Can I assemble this ahead or freeze it? A: Yes. Assemble and refrigerate up to 24 hours before baking. For freezing, assemble in a freezer safe dish for up to 2 to 3 months, thaw overnight in the fridge and then bake. Wait to add the crunchy topping until the last 10 to 15 minutes of baking so it stays crisp.

Q: How do I keep the casserole from being watery? A: Squeeze the spinach really well, drain any wet chicken or pasta, and don’t add extra milk. If it still seems thin, stir in a tablespoon of cornstarch mixed with cold water or let the mixture sit a few minutes to thicken before baking.

Q: Can I use uncooked pasta so it bakes in the dish? A: You can, but you need extra liquid. Add about 3/4 to 1 cup more milk or broth, cover the dish with foil and bake longer until the pasta is tender, then remove foil to brown the top.

Q: How can I make this gluten free or lower in sodium? A: Use a gluten free condensed soup or make a homemade sauce, swap panko for gluten free breadcrumbs or crushed gluten free crackers, and pick low sodium soup and cheeses to cut salt.

Chicken And Spinach Casserole With Cream Cheese Recipe Substitutions and Variations

Cream cheese (8 oz): Swap with 1 cup ricotta plus 2 tbsp heavy cream whisked smooth, or 1 cup full fat Greek yogurt drained, or use mascarpone straight across for extra richness. Dont worry if the texture is a bit looser.
Condensed cream of chicken soup (10.5 oz): Make a quick sub by whisking 1 cup low sodium chicken broth with 1 cup milk and 2 tbsp flour or cornstarch to thicken, add 1 tsp chicken bouillon for more chicken flavor. You can also use a can of cream of mushroom if you prefer.
Sour cream (1/2 cup): Use 1/2 cup plain Greek yogurt for the same tang and a bit less fat, or blend 1/2 cup cottage cheese until smooth for a thicker swap.
Panko breadcrumbs (1/2 cup): Use 1/2 cup crushed buttery crackers like Ritz for similar crunch and flavor, or 1/2 cup regular breadcrumbs toasted with 2 tbsp melted butter and 2 tbsp grated Parmesan for extra crisp and taste.

Pro Tips

1) Dry that spinach like your life depends on it. Even a little extra water will make the whole thing soupy, so microwave it for 30 seconds if you want, then squeeze in a clean towel or paper towels until it barely drips. Trust me, do not skip this step.

2) Use a rotisserie chicken or shred cold cooked chicken by hand for nicer texture. Also don’t use store shredded cheese if you can help it; shred a block yourself so it melts better and isn’t chalky.

3) If the filling seems too thick after mixing, stir in a tablespoon or two of the hot cooked pasta water or a splash of milk to loosen things up. And for the crisp topping, toss the panko with melted butter and toast it in a skillet a minute or two before sprinkling so it gets extra golden and not soggy.

4) Make-ahead and freezing hack: assemble it and freeze before you add the crunchy topping, then bake straight from thawed (or add 10-15 extra minutes if still cold). Let it rest 8 to 10 minutes after baking so it sets, that makes serving way easier.

Chicken And Spinach Casserole With Cream Cheese Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’ve created a chicken dinner with spinach that marries cream cheese and tender chicken in a casserole that hides a clever surprise.

Servings

servings

Calories

637

kcal

Equipment: 1. 9×13 inch baking dish (grease it)
2. Large skillet or frying pan for sautéing
3. Mixing bowls, one large for the casserole and one small for the topping
4. Whisk for smoothing the cream cheese mixture
5. Rubber spatula or large spoon for folding and spreading
6. Chef’s knife and cutting board for the onion and garlic
7. Measuring cups and measuring spoons
8. Clean kitchen towel or fine mesh strainer to squeeze the thawed spinach
9. Cheese grater for Parmesan or shredding cheddar if needed
10. Oven mitts and a baking sheet to catch drips if you broil the top

Ingredients

1 pound cooked chicken, shredded or cubed, about 3 cups
10 ounces frozen chopped spinach, thawed and well squeezed
8 ounces cream cheese, softened
1 can 10.5 ounce condensed cream of chicken soup
1/2 cup sour cream
1/4 cup milk
2 cups cooked pasta, penne or rotini
1 cup shredded sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme or Italian seasoning
1/2 cup panko breadcrumbs or crushed buttery crackers
2 tablespoons butter, melted

Directions

Preheat oven to 350 F and grease a 9×13 inch baking dish.
Thaw the frozen spinach and squeeze out as much water as you can using your hands or a clean towel. Set aside.
In a skillet over medium heat melt a little butter or oil, sauté the chopped onion until soft about 4 minutes, add the minced garlic and cook 30 seconds more. Stir in the spinach to warm and remove from heat.
Soften the cream cheese (microwave 15 to 20 seconds if needed) then whisk it with the condensed cream of chicken soup, sour cream and milk until smooth. Stir in the salt, pepper and the thyme or Italian seasoning.
Add the cooked chicken, cooked pasta, the spinach/onion/garlic mix, 1/2 cup of the shredded cheddar and the grated Parmesan to the creamy mixture. Fold everything together until evenly combined.
Spoon the mixture into the prepared baking dish and spread it level with a spatula.
Mix the remaining 1/2 cup cheddar with the panko breadcrumbs (or crushed buttery crackers) and the melted butter. Sprinkle that evenly over the top so you get a golden crispy crust.
Bake uncovered for 20 to 30 minutes until the casserole is bubbly and the topping is golden. If you want it extra brown turn the oven to broil the last 1 to 2 minutes but watch it close or it will burn.
Let the casserole rest for 5 to 10 minutes before serving so it sets up and is easier to scoop. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.