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Creamy chicken and spinach casserole fresh from the oven with golden melted mozzarella and Parmesan on top

Creamy Chicken and Spinach Casserole

A hearty and comforting casserole combining tender shredded chicken and fresh spinach in a rich, creamy cheese sauce, topped with melted mozzarella and Parmesan. Perfect for family dinners or make-ahead meal prep.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups cooked and shredded chicken Rotisserie chicken recommended
  • 4 cups fresh spinach Or 1 package frozen spinach, thawed and squeezed completely dry
  • 8 oz cream cheese, softened Leave at room temperature for at least 30 minutes before using
  • 0.5 cup sour cream
  • 1 cup shredded mozzarella cheese Freshly shredded from block melts better than pre-bagged
  • 0.33 cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 0.5 tsp salt
  • 0.33 tsp black pepper
  • 1 pinch nutmeg Optional but recommended

Equipment

  • 9x13 inch casserole dish
  • Large mixing bowl
  • Skillet or saute pan
  • Oven
  • Spatula

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a 9x13 inch casserole dish. If using fresh spinach, saute in a dry skillet over medium heat for 2 to 3 minutes until wilted and set aside to cool. If using frozen spinach, squeeze out all moisture completely using a clean kitchen towel.
  2. In a large mixing bowl, combine softened cream cheese, sour cream, minced garlic, chopped onion, salt, pepper, and nutmeg. Stir until completely smooth with no lumps. Cold cream cheese will not blend properly, so make sure it is fully softened.
  3. Add the shredded chicken and prepared spinach to the bowl. Fold gently until everything is evenly coated in the sauce. Taste and adjust salt if needed.
  4. Transfer the mixture into the greased casserole dish and spread into an even layer. Sprinkle shredded mozzarella and Parmesan evenly over the top.
  5. Bake uncovered for 25 to 28 minutes until the cheese is golden and the edges are actively bubbling. Rest for 5 minutes before serving.

Notes

Rotisserie chicken is the best shortcut for this recipe. Always squeeze spinach fully dry before mixing in. Assemble up to 24 hours ahead and refrigerate unbaked. Add 7 to 10 extra minutes when baking from cold. Freeze unbaked for up to 3 months and thaw overnight before baking. Reheat leftovers covered in a 350 degree F oven for 15 to 20 minutes.