This creamy Chicken Spinach Casserole is a low-carb and easy meal that's perfect for any night. It's packed with chicken, fresh spinach, and a creamy cheese sauce.
It's simple to make and always a hit with the family!
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Yummy Chicken Spinach Casserole
Chicken casserole goes great with pasta or veggies.
If you want to turn this into a chicken spinach rice casserole, just add parboiled rice to the bottom.
Also, try my popular chicken broccoli rice casserole, spinach bake and chicken zucchini casserole.
Ingredients
- Spinach - Use an 7-8 oz package of fresh spinach or frozen spinach (make sure to drain it well).
- Chicken breasts - Slice two large chicken breasts in half to make four fillets, or buy pre-sliced cutlets.
- Mayonnaise - You can substitute with creamy salad dressing, but adjust the garlic salt as needed.
- Olive oil - Helps the chicken cook golden and juicy.
- Garlic, Italian seasoning, salt, and pepper - Keep the flavors simple but tasty. As both cheeses have plenty of salt, be careful not to oversalt your chicken.
- Cream cheese - A smooth, tangy base that brings everything together.
- Parmesan and Mozzarella - Parmesan adds a salty touch, while mozzarella gives a golden, gooey crust. You can also use Monterey Jack or white Cheddar.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make This Chicken Spinach Casserole
- Preheat your oven to 400°F and grease a 8 or 9 inch (9x13 inch) baking dish with butter or cooking spray. Set aside.
- Slice the chicken breasts in half lengthwise to make four thinner pieces. Use a rolling pin or meat mallet to flatten the thicker parts so they're even.
- In a big bowl, mix 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss it to coat, cover, and chill in the fridge for 15-30 minutes.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Cook the spinach for 2-3 minutes, stirring, until it wilts. Set it aside.
- In a separate bowl, beat the cream cheese until smooth. Stir in the spinach, ½ cup of mozzarella, and Parmesan (optional). Note: Before adding the spinach, squeeze any excess moisture.
- Take the chicken out of the marinade and shake off any extra. Lay the chicken in the baking dish in a single layer.
- Spread the cream cheese and spinach mix on top of the chicken. Sprinkle the remaining mozzarella on top.
- Bake for 25-30 minutes until the chicken is done and the cheese is bubbly and golden. Let it rest for 5 minutes before serving. You can top it with fresh thyme if you want. Enjoy!
Low-Carb Pairings: Since this casserole is gluten-free, keto, and low-carb, serve it with low-carb sides like steamed veggies, zucchini noodles, or brown rice.
Tips For the Best Chicken and Spinach Casserole
- Shred your own cheese - Buy a block and shred it yourself, it will melt more evenly!
- Use chicken cutlets - They're already cut and even in thickness, which saves you time.
- Drain frozen spinach - If using frozen spinach, thaw it and squeeze out the extra liquid so the casserole doesn't get watery.
- Add rice - To make it heartier, add cauliflower rice or cooked rice at the bottom. The juices will keep it from drying out.
- Cheese options - Try mature cheddar for extra flavor or use Boursin cheese with herbs for something different.
What Sides Go With Chicken Casserole?
Creamy chicken casserole works great as a main dish and pairs well with lots of sides!
You can enjoy it with pasta or bread, and for a low-carb option, try zucchini zoodles or steamed veggies.
Here are some recipe ideas to serve with it:
Freezing And Storing Instructions
- To Store. Let the casserole cool completely. Cover it tightly with plastic wrap and foil, or transfer the leftovers to an airtight container. It will last in the fridge for 3-4 days.
- To Reheat. Take the casserole from the fridge and let it sit while the oven heats to 350°F. Remove the plastic wrap, cover with fresh foil, and bake for 20-25 minutes until warmed up.
- To Make Ahead. Put the casserole together, but don't bake it yet. Wrap the dish tightly with plastic wrap and foil, then refrigerate it for 1-2 days.
- To Freeze. We are using dairy, chicken, and spinach in this recipe, so freezing is not recommended, as the casserole will separate and become grainy once thawed.
Chicken Casserole Variations
You can add all sorts of extras to this chicken casserole while baking! Try these options:
- Spinach Chicken and Sausage: Mix in 8 oz of your favorite sliced sausage.
- Chicken Bacon and Ranch Casserole: Mix in ½ cup of bacon bits and use ranch dressing packet.
- For a keto-friendly meal, choose low-carb add-ins or sides.
- Add More Vegetables: You can include extra veggies in the sautéed spinach and onions. Some tasty options are: broccoli, asparagus, red bell peppers, carrots, artichokes.
- Add Some Spice: Stir in a teaspoon of red pepper flakes for some heat.
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Recipe Card
Creamy Chicken Spinach Casserole (Easy Low Carb Dinner)
Ingredients
Method
- Preheat your oven to 400°F and grease a 9x13 inch baking dish with butter or cooking spray. Set aside.
- Slice the chicken breasts in half lengthwise to make four thinner pieces. Use a rolling pin to flatten the thicker parts so they're even.2 large boneless
- In a big bowl, mix 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss it to coat, cover, and chill in the fridge for 15-30 minutes (Optional).2 tablespoons olive oil, 1 tablespoon Italian seasoning, ¼ teaspoon salt, ½ teaspoon black pepper, 3 cloves garlic
- Heat 1 tablespoon of olive oil in a pan over medium heat. Cook the spinach for 2-3 minutes, stirring, until it wilts. Set it aside.7-8 ounces fresh spinach, 2 tablespoons olive oil
- In a separate bowl, beat the cream cheese until smooth. Stir in the spinach, ½ cup of mozzarella, and Parmesan (optional). Note: Before adding the spinach, squeeze any excess moisture.8 ounces cream cheese, 1 cup shredded Mozzarella cheese, ½ cup Parmesan cheese
- Take the chicken out of the marinade and shake off any extra. Lay the chicken in the baking dish in a single layer.
- Spread the cream cheese and spinach mix on top of the chicken. Sprinkle the remaining mozzarella on top.
- Bake for 25-30 minutes until the chicken is done and the cheese is bubbly and golden. Let it rest for 5 minutes before serving. You can top it with fresh thyme if you want. Enjoy!fresh thyme leaves for servings
Nutrition
Video
Notes
- To Store. Let the casserole cool down completely. Cover it tightly with plastic wrap and foil, or move the leftovers to an airtight container. It will last in the fridge for 3-4 days.
- To Reheat. Take the casserole out of the fridge and let it sit while the oven heats to 350°F. Remove the plastic wrap, cover with fresh foil, and bake for 20-25 minutes until warmed up.
- To Make Ahead. Put the casserole together, but don't bake it yet. Wrap the dish tightly with plastic wrap and foil, then refrigerate it for 1-2 days.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Chicken Casserole: Frequently Asked Questions
YES, you can freeze chicken and spinach casserole, but it's best to avoid freezing it uncooked because it might become watery and grainy.
Instead, you can prepare the casserole and store it in the fridge for up to one day before baking.
Mozzarella cheese is the best cheese for this dish.
We also use parmesan in the sauce, which is already salty, so be careful when adding salt.
Look for a mild, melting cheese. Monterey Jack is another good choice.
YES, you can make chicken and spinach casserole in advance. Just assemble the casserole and keep it uncooked in the fridge for up to one day.
Add the bread topping right before baking.
Margaret
Delicious!Will certainly make again.Thanks for sharing your recipes!
Sheila Simonette
Delicious!!
Julia
Thank you Sheila!
Julia
This is an easy low carb dinner - one of our favorites!