Description
This Chicken and Spinach Casserole with Cream Cheese is a creamy, comforting baked dish featuring tender seared chicken breasts layered over fresh spinach and topped with a rich cream cheese and sour cream mixture. Finished with a generous sprinkle of mozzarella cheese, this casserole bakes to golden perfection, making it an ideal hearty meal perfect for family dinners or meal prep.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
Vegetables
- 4 cups fresh spinach
Cream Cheese Mixture
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 garlic cloves, minced
Cheese Topping
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Prepare the Chicken: Season the chicken breasts evenly with salt, black pepper, paprika, and onion powder to infuse flavor throughout.
- Sear the Chicken: Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until they develop a golden-brown crust, but are not fully cooked through.
- Make the Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, sour cream, minced garlic, and a pinch of salt. Stir until the mixture is smooth and fully blended for a creamy topping.
- Assemble the Casserole: Spread the fresh spinach evenly across the bottom of the prepared baking dish to form a nutrient-rich base layer.
- Add the Chicken: Place the seared chicken breasts on top of the spinach layer evenly spaced for uniform baking.
- Spread the Cream Cheese Mixture: Evenly distribute the cream cheese and sour cream mixture over the chicken breasts, covering them completely for a rich texture.
- Add the Cheese and Bake: Sprinkle the shredded mozzarella cheese evenly over the entire casserole. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and the cheese is bubbly and golden.
- Serve: Allow the casserole to cool for about 5 minutes after baking to set slightly before slicing and serving.
Notes
- You can substitute fresh spinach with frozen spinach, just make sure to thaw and drain excess water before layering.
- For added flavor, consider adding chopped onions or mushrooms to the spinach layer.
- Use low-fat cream cheese and sour cream for a lighter version of this casserole.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
