Creamy Chicken and Spinach Casserole With Cream Cheese – The Coziest, Cheesiest Comfort Dish

If there were ever a casserole that embodied pure comfort — creamy, cheesy, savory, and deeply satisfying — this Creamy Chicken and Spinach Casserole with Cream Cheese would be it. This dish has that homestyle goodness you crave on busy weeknights or chilly evenings when you want something filling but easy. With juicy chicken, a rich cream cheese sauce, tender sautéed spinach, and bubbly melted cheese, it’s the kind of meal that feels like a warm hug after a long day.

It’s the perfect blend of hearty and wholesome. The cream cheese creates an irresistibly smooth sauce, the garlic and broth deepen the flavor, and the spinach adds just enough freshness to balance the richness. Everything cooks together into a dish that’s just as comforting as a classic chicken casserole — but a little more modern, a little more indulgent, and completely family-approved.

Whether you’re cooking for picky eaters, meal prepping for the week, or trying to stretch simple ingredients into a big, comforting dinner, this casserole shines. It’s also naturally low-carb and easy to adapt with extra veggies, different cheeses, or leftover rotisserie chicken. It fits beautifully into busy lifestyles without sacrificing that homemade taste.

If you’re craving a cozy, creamy, stick-to-your-ribs casserole that still feels vibrant and fresh, this is the one.

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Ingredients:

Casserole

• 3 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 8 oz cream cheese, softened
• 1 cup heavy cream
• ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon Italian seasoning
• 5 cups fresh spinach (or 1 ½ cups frozen, thawed and drained)
• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• Salt and pepper to taste

Optional Add-Ins

• Cooked bacon pieces
• Sautéed mushrooms
• Red pepper flakes
• Fresh parsley

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Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13 casserole dish.
2. Heat olive oil in a skillet and sauté diced onion for 3–4 minutes.
3. Add garlic and cook 1 minute until fragrant.
4. Add spinach and cook until wilted (or stir in drained frozen spinach).
5. In the same skillet, add cream cheese and stir until it begins melting.
6. Pour in heavy cream and chicken broth, whisking until smooth.
7. Add garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
8. Stir in cooked shredded chicken.
9. Add mozzarella and Parmesan, stirring until melted into the sauce.
10. Transfer mixture to the casserole dish.
11. Top with extra cheese if desired.
12. Bake 20–25 minutes until bubbly and lightly golden.
13. Let rest 5–10 minutes to thicken before serving.

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Tips & Tricks

• Use rotisserie chicken: Saves time and adds great flavor.
• Soften cream cheese fully: It melts smoother and prevents lumps.
• Thicken the sauce: Simmer an extra 5 minutes before baking if you prefer a denser sauce.
• Add crunch: Top with crushed Ritz crackers or fried onions for texture.
• Balance richness: A squeeze of lemon adds a fresh finishing touch.

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Variations

• Keto Version: Use all heavy cream, skip Parmesan, and add mushrooms or broccoli.
• Spicy Version: Add cayenne, hot sauce, chipotle powder, or jalapeños.
• Broccoli Chicken Spinach Bake: Replace some spinach with broccoli florets.
• Four-Cheese Casserole: Add Monterey Jack, Gruyère, or white cheddar.
• Low-Cal Version: Swap heavy cream for half-and-half and reduce cheese amounts.

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Serving Suggestions

• Serve with a crisp green salad or Caesar salad.
• Pair with garlic bread, dinner rolls, or roasted vegetables.
• Serve over rice, noodles, mashed potatoes, or cauliflower mash.
• Garnish with fresh herbs for color and brightness.

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Storage Information

• Refrigerator: 3–4 days in an airtight container.
• Freezer: Freeze before baking for up to 2 months (best texture).
• Reheat: Bake at 325°F for 15–20 minutes or microwave individual portions.

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FAQ

Can I use frozen spinach?
Yes — just thaw and squeeze out all excess water.

Can I make this ahead?
Absolutely — assemble up to 24 hours ahead and refrigerate.

Can I use milk instead of cream?
It will be thinner; add 1 tablespoon flour to help thicken.

Can I add pasta?
Yes — fold in 2 cups cooked pasta before baking.

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History / Fun Facts

Creamy chicken casseroles became iconic in American kitchens during the 1950s, when convenience cooking and simple one-pan meals were highly valued. This modern version takes inspiration from the classic cream-of-soup casseroles but elevates the sauce with real cream cheese, fresh spinach, and herbs for a richer, fresher taste. It’s a nostalgic nod to the past, with a deliciously comforting twist that fits right into today’s cozy home cooking trends.