{Katie’s Kitchen} Spinach Chicken Casserole

Brought to you by Catoctin Mountain Orchard 

Home cooked meals are the best, especially when they’re easy and delicious. This was a new meal that my husband wanted to try, so we made it together.

Everything is better with cheese and this has a thin layer of cream cheese that makes this dish even better!

Preheat the oven to 400 degrees. Then season the chicken (4 pieces of boneless skinless chicken) — put olive oil, garlic, Italian seasoning, and red pepper flakes into a large Ziplok bag along with 1 teaspoon of salt and ½ teaspoon black pepper.

Seal the bag and shake it all up until its mixed and then add the chicken breasts and shake to cover the chicken in the marinade, set aside.

Take your spinach, about two large handfuls, and put into a pan on the stove with a little bit of olive oil to wilt.

Place your chicken breasts in a baking dish. Spread the softened cream cheese over the chicken and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.

Bake for 20-30 minutes and you’re done!

Ingredients: I got the recipe from here.

  • 2 large boneless skinless chicken breasts, cut horizontally
  • 8 oz cream cheese, softened
  • 2 cup spinach, rinsed
  • 1 tablespoon olive oil
  • 4 oz Mozzarella cheese, shredded

The marinade:

  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes, optional
  • 1/2 teaspoon Italian seasoning, optional