Can I use frozen spinach instead of fresh?

Absolutely! Thaw completely and squeeze out all excess water using a clean kitchen towel or paper towels. You'll need about 1 cup of frozen spinach once it's thawed and squeezed dry.

My cream cheese is clumping when I try to spread it. What am I doing wrong?

The cream cheese needs to be truly softened to spread easily. If you're in a hurry, unwrap it and microwave in 10-second intervals until it's spreadable but not melted. You can also try spreading it with the back of a spoon rather than a knife.

Can I prepare this dish ahead of time?

Yes! You can assemble the entire casserole up to 24 hours ahead, cover and refrigerate. When ready to cook, allow the casserole to sit at room temperature for 20 minutes before baking, and you may need to add 5-10 minutes to the baking time.

Is this recipe keto-friendly?

With approximately 5g of carbs per serving, this recipe is perfect for keto or low-carb diets. Just be sure to pair it with low-carb sides to maintain your macros.

Spinach Chicken Casserole with Cream Cheese and Mozzarella Recipe

Name: Spinach Chicken Casserole with Cream Cheese and Mozzarella Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts, cut horizontally; 2 tablespoons olive oil, divided; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 cloves garlic, minced; 1/2 teaspoon Italian seasoning (optional); 1/2 teaspoon red pepper flakes (optional); 8 oz cream cheese, softened; 2 cup spinach, rinsed; 4 oz mozzarella cheese, shredded

Description

This Spinach Chicken Casserole with Cream Cheese and Mozzarella is a healthy, low-carb and keto-friendly dinner featuring juicy marinated chicken breasts, creamy melted cheese, and garlicky spinach. Simple to prepare, it’s a flavorful one-pan meal the whole family will love.

Ingredients

Units Scale

Main Ingredients

2 large boneless, skinless chicken breasts, cut horizontally
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper

Marinade

3 cloves garlic, minced
1/2 teaspoon Italian seasoning (optional)
1/2 teaspoon red pepper flakes (optional)

Creamy Topping

8 oz cream cheese, softened
2 cup spinach, rinsed
4 oz mozzarella cheese, shredded

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a Ziplock bag, mix 1 tablespoon olive oil, garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Add the chicken breasts, seal, and massage until well coated. Let the chicken marinate for 10-15 minutes at room temperature while you prepare other ingredients.
Preheat the Oven: Position a rack in the center of the oven and preheat it to 400°F (200°C).
Wilt the Spinach: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until just wilted. Remove from heat and set aside.
Assemble the Casserole: Remove the chicken breasts from the marinade and arrange them in a baking dish. Evenly spread softened cream cheese on top of the chicken breasts. Then, lay the wilted spinach over the cream cheese, and sprinkle shredded mozzarella cheese over the top.
Bake: Place the casserole in the preheated oven and bake for 20-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Serve: Serve the casserole warm, ideally with a side of cauliflower rice or baked vegetables. Enjoy!

Notes

For extra flavor, allow the chicken to marinate longer if time allows.
You can substitute mozzarella with another melty cheese like Monterey Jack or provolone.
Ensure cream cheese is fully softened to spread easily over the chicken.
This dish is perfect for low-carb or keto diets.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/6 of casserole
Calories: 540
Sugar: 1.63 g
Sodium: 569.2 mg
Fat: 33.02 g
Saturated Fat: 13.96 g
Unsaturated Fat: 16.08 g
Trans Fat: 0 g
Carbohydrates: 4.95 g
Fiber: 1.03 g
Protein: 54.36 g
Cholesterol: 212.78 mg