Creamy Chicken and Spinach Casserole: A Pressure Cooker Delight
This quick and hearty casserole delivers juicy chicken, creamy cheese, and tender spinach all baked to golden bubbly perfection.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 boneless skinless chicken breasts large
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach
- 8 ounces cream cheese softened
- 1 cup shredded mozzarella cheese divided
- ½ cup Parmesan cheese optional
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken breasts and cook 5 to 7 minutes per side until browned and cooked through.
- Remove chicken from heat and slice or shred as desired.
- Add the remaining 1 tablespoon olive oil to the skillet. Sauté minced garlic for 1 minute until fragrant.
- Add fresh spinach and cook for 2 minutes until wilted.
- Reduce heat to low. Stir in cream cheese, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
- Mix in ½ cup shredded mozzarella and Parmesan cheese (if using). Stir until combined.
- Add cooked chicken to the skillet and stir to coat with sauce.
- Transfer mixture into a greased 9x9-inch baking dish. Top with remaining mozzarella cheese.
- Bake for 20 minutes until cheese is bubbly and golden on top. Let rest 5 minutes before serving.
Notes
To make gluten-free, ensure all ingredients are certified gluten free. Leftovers store well in the fridge for 3-4 days or in the freezer for up to 3 months.