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Creamy Chicken and Spinach Casserole is a comforting, cheesy dish that combines tender chicken breasts with a rich, creamy spinach filling and a golden, bubbly cheese topping. Perfect for weeknight dinners or potlucks, this casserole is easy to make, loaded with flavor, and a guaranteed crowd-pleaser.
Why You'll Love This Casserole
This casserole is quick to prepare, taking only 15 minutes of prep time before baking. The creamy filling and cheesy topping make it irresistible, while fresh spinach adds a nutritious touch. It's versatile enough to adapt to your preferences—add vegetables, swap cheeses, or bulk it out with rice for a heartier meal.
Essential Ingredients For Success
- Protein Component:
- Chicken breasts: 4 pieces (6-8 oz/170-227g each)
- Starting temperature: 38-40°F (3-4°C)
- Thickness: ¾ inch uniform
- Marinade Elements:
- Extra virgin olive oil: 2 tablespoons (30ml)
- Fresh garlic: 3 cloves (15g) minced to 1/16-inch
- Italian seasoning: 1 tablespoon (3g)
- Sea salt: 1 teaspoon (6g)
- Black pepper: ½ teaspoon (1g) freshly ground
- Vegetable Base:
- Fresh spinach: 3 cups (90g) packed
- Wilt to approximately 1 cup (30g)
- Moisture content below 75% after wilting
- Cheese Components:
- Cream cheese: 8 oz (227g) at 65°F (18°C)
- Parmesan: ¼ cup (25g) freshly grated
- Mozzarella: 1 cup (113g) freshly shredded
Step By Step Instructions
- Environment Preparation
- 1. Preheat oven to 400°F (200°C)
2. Position rack in center
3. Prepare 9x13-inch baking dish
4. Room temperature: 68-72°F (20-22°C) - Chicken Preparation
- 1. Combine marinade ingredients
2. Coat chicken evenly
3. Marinate 15-30 minutes at 38-40°F (3-4°C)
4. Pat dry before assembly - Spinach Development
- 1. Heat pan to 350°F (177°C)
2. Wilt spinach in batches
3. Cool to 70°F (21°C)
4. Press out excess moisture
Final volume: 1 cup (30g) - Filling Creation
- 1. Beat cream cheese until smooth
2. Fold in wilted spinach
3. Add half mozzarella and Parmesan
4. Mix until uniform
Temperature: 65-70°F (18-21°C) - Assembly Protocol
- 1. Layer chicken in baking dish
2. Spread spinach mixture evenly
3. Top with remaining cheese
4. Cover with foil - Baking Specifications
- 1. Bake covered 20 minutes
2. Remove foil
3. Bake additional 5-10 minutes until:
- Cheese golden brown (Pantone 7509 C)
- Internal temperature 165°F (74°C)
- Edges bubbling
Tips for the Best Results
Critical control points:
- Chicken temperature below 40°F (4°C) until cooking
- Drain spinach thoroughly (test: no water drops when squeezed)
- Shred cheese fresh for optimal melting
- Let rest 5-10 minutes before serving
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Storage and Reheating
Storage specifications:
- Refrigerated: 3-4 days at 40°F (4°C)
- Frozen (unbaked): 3 months at 0°F (-18°C)
Reheating protocol:
- Oven: 350°F (177°C) for 20-25 minutes
- Internal temperature must reach 165°F (74°C)
Frequently Asked Questions
- → Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture thoroughly to prevent a watery casserole.
- → How do I prevent dry chicken?
Use even thickness cutlets and don't overcook. The cream cheese mixture helps keep the chicken moist.
- → Can I make this ahead?
Assemble up to a day ahead and refrigerate. Add extra 5-10 minutes to baking time if cooking from cold.
- → What can I serve with this?
Rice, pasta, or roasted potatoes work well. Add a salad or roasted vegetables for a complete meal.
- → Can I freeze this casserole?
Not recommended as cream cheese can become grainy when frozen and thawed. Best made fresh or stored in fridge for 3-4 days.