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This dish is super cozy and loaded with gooey cheese, tender chicken, and a rich spinach cream. The top gets perfectly bubbly and golden. It's awesome for busy nights or get-togethers. It doesn't take much work and everyone will want seconds.
Irresistible Cheesy Casserole
You won't spend forever in the kitchen—just 15 minutes to get it ready for the oven. All that cheesy creaminess and spinach make it so good. Want to switch it up? Toss in other veggies, try a different cheese, or throw in some rice to make it more filling.
Must-Have Ingredients List
- Cheese Must-Haves:
- Cream cheese: 8 oz (227g), let it warm up to 65°F (18°C)
- Mozzarella: 1 cup (113g), shred it yourself
- Parmesan: ¼ cup (25g), fresh grated is best
- Base of Veggies:
- Fresh spinach: Packed 3 cups (90g)
- After wilting, you should have about 1 cup (30g)
- Try to keep it under 75% water left after wilting
- How to Marinate:
- Extra virgin olive oil: 2 tablespoons (30ml)
- Minced garlic: 3 cloves (15g), chopped tiny
- Italian seasoning: 1 tablespoon (3g)
- Sea salt: 1 teaspoon (6g)
- Fresh ground black pepper: ½ teaspoon (1g)
- Main Protein:
- Chicken breasts: 4 (each is 6-8 oz/170-227g)
- Start them cold: 38-40°F (3-4°C)
- All should be about ¾ inch thick
Simple Prep Directions
- Getting Things Ready
- 1. Set your oven to 400°F (200°C)
2. Put the rack right in the middle
3. Grab a 9x13-inch dish
4. Your kitchen should be 68-72°F (20-22°C) - Prepping the Chicken
- 1. Mix all the marinade stuff
2. Make sure the chicken gets coated all over
3. Let it chill for 15-30 minutes at 38-40°F (3-4°C)
4. Dry off the chicken before you start putting it together - Spinach Time
- 1. Warm up a pan to 350°F (177°C)
2. Wilt the spinach in a couple of rounds
3. Let it cool to around 70°F (21°C)
4. Squeeze out any extra liquid
End up with 1 cup (30g) - Mixing the Filling
- 1. Whip the cream cheese till it's creamy
2. Stir in the wilted spinach
3. Add half the parmesan and mozzarella
4. Mix so it all comes together
Keep it between 65-70°F (18-21°C) - Putting It All Together
- 1. Lay the chicken in the dish
2. Spread the cheesy spinach mix on it
3. Sprinkle the rest of the cheese on top
4. Cover with foil - Baking Details
- 1. Bake with foil for 20 minutes
2. Take off the foil
3. Keep baking 5-10 minutes more, look for:
- Cheese turns golden (kinda like Pantone 7509 C)
- Center gets to 165°F (74°C)
- Bubbly on the sides
Tricks For Tasty Results
Things you definitely don't want to skip:
- Keep chicken under 40°F (4°C) before it cooks
- Really squeeze the spinach (shouldn't drip at all)
- Shred your own cheese for a gooey melt
- Give it a rest for about 5-10 minutes before you dig in
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Helpful Storage And Reheating
Here's how you store it:
- In the fridge: lasts 3-4 days if kept at 40°F (4°C)
- Freeze (before baking): good for 3 months at 0°F (-18°C)
Reheat it this way:
- Pop it in the oven at 350°F (177°C) for 20-25 minutes
- It should be hot all the way through (165°F/74°C)
Common Questions
- → Can I use frozen spinach?
SURE! Just let it thaw and squeeze out all that water so nothing turns soggy.
- → How do I prevent dry chicken?
Cut your chicken pieces so they’re about the same thickness and don’t leave them in the oven too long. Cream cheese keeps them nice and moist anyway.
- → Can I make this ahead?
You can prep everything and pop it in the fridge for up to a day. If you’re baking it straight from the fridge, just add another 5-10 minutes to your timer.
- → What can I serve with this?
Try it with rice or pasta, or roast up some potatoes. Toss a salad or some veggies on the side and you’re set.
- → Can I freeze this casserole?
Nope, freezing doesn’t work well because cream cheese gets weird and gritty afterward. Better to eat it fresh or stash leftovers in the fridge for a few days.