There are some evenings when all you want is a meal that delivers maximum comfort with minimal fuss. A dish that feels both indulgent and wholesome, something that will have everyone at the table asking for seconds. For me, that dish is this Creamy Spinach Chicken Casserole. It’s a recipe I turn to again and again, especially on those chilly, damp British nights when you need something to warm you from the inside out.

What makes this particular chicken casserole stand out is the beautiful balance of flavours and textures. We’re talking about tender, juicy chicken pieces enveloped in a luscious, savoury sauce made with cream cheese, garlic, and a hint of nutmeg. This is all studded with vibrant green spinach that wilts down into the sauce, adding a lovely earthy depth. To finish, it’s topped with a golden, bubbling layer of Gruyère and Cheddar cheese that gets gloriously melty in the oven. It’s the kind of satisfying meal that brings the family together around the table.

This is my go-to recipe when I need something quick but impressive. It works beautifully for a hearty mid-week dinner but is special enough to serve when you have friends over. It’s a straightforward bake that doesn’t require complex techniques, just good ingredients brought together with a bit of care. If you enjoy rich, savoury bakes like my Creamy Chicken and Rice Recipe, then I’m certain this spinach and chicken version will become a firm favourite in your home, too.

Recipe Overview

This recipe brings together pan-seared chicken and a simple, rich cream sauce packed with spinach, all baked under a blanket of cheese until bubbly and golden. The flavour is deeply savoury and creamy, with garlic and onion forming the aromatic base, while the spinach prevents it from feeling too heavy. After testing this a few times, I found that a squeeze of lemon juice at the end really lifts all the flavours and adds a necessary brightness to the rich sauce.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Creamy Spinach Chicken Casserole Recipe

• Genuine Flavour: The combination of nutty Gruyère cheese and sharp mature Cheddar creates a fantastic topping that complements the rich, garlic-infused cream cheese sauce perfectly. A pinch of nutmeg adds a classic warmth that you can’t quite put your finger on, but you’d miss it if it were gone.
• Ready in Under 45 Minutes: From chopping the onion to pulling a bubbling casserole from the oven, the whole process comes together in about 40 minutes, making it ideal for a weekday evening.
• Flexible Recipe: This is a great base for customisation. You can easily stir in some sautéed mushrooms along with the spinach, add a handful of sun-dried tomatoes for a tangy kick, or swap the chicken for turkey breast.
• Great for Family Dinners: This is a substantial and satisfying meal that works wonderfully for feeding the family. It requires very little hands-on time once it’s in the oven, freeing you up to help with homework or just unwind.
• Family Tested: It’s one of those rare dishes my entire family agrees on. The kids love the cheesy, creamy chicken, and my wife and I appreciate the generous amount of spinach hidden within. It always gets compliments.

Creamy Spinach Chicken Casserole Recipe

⏱️ 15 min prep  •  🍳 45 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, we’re using simple, accessible ingredients that combine to create something truly special. When it comes to the cream cheese, I always opt for full-fat Philadelphia; its rich texture ensures the sauce is velvety smooth and resists splitting under heat, which can sometimes happen with lower-fat varieties.

• 700g boneless, skinless chicken breasts, cut into 2.5cm (1-inch) chunks
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 200g full-fat cream cheese, softened
• 120ml single cream
• 120ml chicken stock
• 250g fresh spinach
• 1 tsp Dijon mustard
• 1/4 tsp ground nutmeg
• 1 tsp fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 100g mature Cheddar cheese, grated
• 50g Gruyère cheese, grated
• 2 tbsp fresh parsley, chopped (for garnish)

Marcus’s Tip: Don’t be tempted to use pre-grated cheese. Grating your own from a block gives a far superior melt because it doesn’t contain the anti-caking agents that can make the cheese topping slightly grainy.

How to Make This Creamy Spinach Chicken Casserole Recipe

The process is quite straightforward. We’ll start by searing the chicken to build flavour, then create the creamy sauce in the same pan before combining everything and baking it to perfection.

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Lightly grease a 2-litre (approximately 9×13 inch) baking dish and set it aside.
2. Sear the Chicken: Season the chicken chunks generously with salt and pepper. Heat the olive oil in a large, oven-safe skillet or frying pan over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown. The chicken doesn’t need to be cooked through at this stage. Transfer the browned chicken to the prepared baking dish.
3. Sauté the Aromatics: In the same skillet, reduce the heat to medium. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Build the Creamy Sauce: Add the softened cream cheese to the skillet, stirring until it melts into the onions and garlic. Slowly pour in the chicken stock and single cream, whisking continuously to create a smooth sauce. Bring it to a gentle simmer.
5. Wilt the Spinach: Add the fresh spinach to the sauce in large handfuls. It will look like a lot, but it wilts down very quickly. Stir until all the spinach has wilted into the sauce, which should take about 2-3 minutes.
6. Finish the Sauce: Stir the Dijon mustard, ground nutmeg, and fresh lemon juice into the sauce. Season with salt and pepper to your taste. What works best for me is tasting at this stage to make sure the seasoning is just right before pouring it over the chicken.
7. Assemble the Casserole: Pour the creamy spinach sauce evenly over the chicken in the baking dish. Gently stir to ensure all the chicken pieces are well-coated.
8. Add the Cheese Topping: In a small bowl, toss together the grated Cheddar and Gruyère cheeses. Sprinkle this mixture evenly over the top of the casserole.
9. Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the cheese topping is melted and golden brown. For food safety, ensure the chicken is cooked through by checking it reaches an internal temperature of 74°C (165°F), as recommended by the Food Standards Agency.
10. Rest and Garnish: Carefully remove the casserole from the oven and let it rest for 5-10 minutes. This allows the sauce to thicken slightly and makes it easier to serve. Garnish with fresh chopped parsley before serving.

Tips From My Kitchen

• Temperature Control: When making the sauce, keep the heat on a gentle medium-low simmer after adding the cream and cream cheese. Boiling it too vigorously can cause the sauce to split.
• The Secret Step: I learned that adding a small amount of Dijon mustard and a squeeze of lemon juice at the end is crucial. It cuts through the richness of the cream and cheese, brightening the entire dish and preventing it from tasting one-dimensional.
• Make-Ahead: You can assemble the entire casserole (without baking) up to a day in advance. Just cover it tightly with foil and store it in the refrigerator. You may need to add an extra 5-10 minutes to the baking time when cooking from chilled.
• Storage: Leftovers store wonderfully. Once cooled, transfer to an airtight container and keep in the fridge for up to 3 days. Reheat in the microwave or in the oven at 180°C until piping hot.

Equipment You’ll Need

• A large frying pan or skillet (oven-safe is a bonus)
• A 2-litre (approx. 9×13 inch) baking dish
• A sharp knife and cutting board
• Measuring cups and spoons
• A whisk
• A cheese grater

Common Mistakes to Avoid

• Overcrowding the Pan: When browning the chicken, make sure you don’t cram too much into the pan at once. Overcrowding will cause the chicken to steam rather than sear, so you won’t get that lovely golden-brown crust that adds so much flavour. Cook in two batches if needed.
• Using Cold Cream Cheese: Adding cold cream cheese directly from the fridge to a hot pan can result in a lumpy sauce. Let it sit at room temperature for about 30 minutes before you start cooking. It will melt much more smoothly.
• Skipping the Rest Time: It’s tempting to dive straight in when it comes out of the oven, but letting the casserole rest for at least 5 minutes is important. This gives the molten sauce a chance to cool slightly and set up, so it’s beautifully creamy rather than runny when you serve it.

Delicious Variations to Try

One of the best things about a casserole is how easily you can adapt it. Here are a few variations I’ve tried and enjoyed:

• Spicy Version: Add 1/2 teaspoon of red pepper flakes along with the garlic for a gentle, warming heat that builds with each bite.
• Add Mushrooms: Sauté 200g of sliced chestnut mushrooms after browning the chicken and before adding the onions. They add a wonderful, earthy flavour that pairs perfectly with spinach.
• Different Protein: This recipe also works well with boneless, skinless chicken thighs (they stay incredibly moist) or even leftover cooked turkey from a Sunday roast.

What to Serve With This Creamy Spinach Chicken Casserole

This rich casserole pairs best with simple sides that can soak up all that delicious sauce or provide a fresh contrast.

• Crusty Bread: A warm, crusty baguette is essential for mopping up every last bit of the creamy sauce.
• Steamed Green Beans: A side of simple steamed or boiled green beans, tossed with a little butter and black pepper, provides a fresh, crisp counterpoint to the casserole’s richness.
• Fluffy Rice or Pasta: Serve it over a bed of fluffy white rice, orzo, or penne pasta to turn it into an even more substantial meal. For a comforting dessert, a slice of our Giant Skillet Cookie would be a real treat.
• Wine Pairing: A lightly oaked Chardonnay or a crisp Sauvignon Blanc works beautifully, as their acidity cuts through the creaminess of the sauce.

Frequently Asked Questions

Creamy Spinach Chicken Casserole

A rich and comforting casserole featuring tender chicken chunks in a creamy spinach and cheese sauce, baked until golden and bubbly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 745

Ingredients Method Notes

Ingredients

  

• 700 g boneless skinless chicken breasts, cut into 2.5cm (1-inch) chunks
• 1 tbsp olive oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 200 g full-fat cream cheese softened
• 120 ml single cream
• 120 ml chicken stock
• 250 g fresh spinach
• 1 tsp Dijon mustard
• 1/4 tsp ground nutmeg
• 1 tsp fresh lemon juice
• Salt and freshly ground black pepper to taste
• 100 g mature Cheddar cheese grated
• 50 g Gruyère cheese grated
• 2 tbsp fresh parsley chopped (for garnish)

Method

 

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Lightly grease a 2-litre (approximately 9x13 inch) baking dish and set it aside.
2. Sear the Chicken: Season the chicken chunks generously with salt and pepper. Heat the olive oil in a large, oven-safe skillet or frying pan over a medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown. The chicken doesn't need to be cooked through at this stage. Transfer the browned chicken to the prepared baking dish.
3. Sauté the Aromatics: In the same skillet, reduce the heat to medium. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Build the Creamy Sauce: Add the softened cream cheese to the skillet, stirring until it melts into the onions and garlic. Slowly pour in the chicken stock and single cream, whisking continuously to create a smooth sauce. Bring it to a gentle simmer.
5. Wilt the Spinach: Add the fresh spinach to the sauce in large handfuls. It will look like a lot, but it wilts down very quickly. Stir until all the spinach has wilted into the sauce, which should take about 2-3 minutes.
6. Finish the Sauce: Stir the Dijon mustard, ground nutmeg, and fresh lemon juice into the sauce. Season with salt and pepper to your taste. What works best for me is tasting at this stage to make sure the seasoning is just right before pouring it over the chicken.
7. Assemble the Casserole: Pour the creamy spinach sauce evenly over the chicken in the baking dish. Gently stir to ensure all the chicken pieces are well-coated.
8. Add the Cheese Topping: In a small bowl, toss together the grated Cheddar and Gruyère cheeses. Sprinkle this mixture evenly over the top of the casserole.
9. Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the cheese topping is melted and golden brown. For food safety, ensure the chicken is cooked through by checking it reaches an internal temperature of 74°C (165°F), as recommended by the Food Standards Agency.
10. Rest and Garnish: Carefully remove the casserole from the oven and let it rest for 5-10 minutes. This allows the sauce to thicken slightly and makes it easier to serve. Garnish with fresh chopped parsley before serving.

Notes

Serve hot over pasta, rice, or with crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this Creamy Spinach Chicken Casserole recipe a try. It’s a reliable and deeply satisfying dish that has saved many a weeknight dinner in my house. It feels like a little bit of luxury without any of the stress. If you do make it, please drop a comment below and let me know how it turned out for you. I love hearing about your experiences in the kitchen!

Happy cooking,
Marcus Bennett