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Creamy spinach chicken casserole with melted cheese in a baking dish

Creamy Spinach Chicken Casserole

Chicken cutlets baked on fresh spinach with a Greek yogurt Parmesan sauce and melted Monterey Jack. Low carb and high protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Casserole
  • 2 lb boneless skinless chicken breasts sliced into thin cutlets
  • 8 oz fresh baby spinach
  • 1 1/2 cups Monterey Jack cheese shredded
Parmesan sauce
  • 1/2 cup plain Greek yogurt whole or 2%
  • 1/4 cup mayonnaise
  • 1/2 cup Parmesan cheese finely grated
  • 3/4 tsp garlic salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning optional

Method
 

  1. Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  2. Stir the Greek yogurt, mayonnaise, Parmesan, garlic salt, pepper and Italian seasoning together until smooth.
  3. Spread the spinach in the dish. Pat the chicken cutlets dry and lay them over the spinach in a single layer.
  4. Spread the sauce over the chicken and sprinkle with the Monterey Jack.
  5. Bake uncovered 25–30 minutes, until the chicken reaches 165°F and the cheese is golden. Broil 2 minutes for extra color if desired.
  6. Rest 5 minutes before serving.

Notes

Frozen spinach works if thawed and squeezed dry. Leftovers keep 3–4 days refrigerated; reheat gently. Nutrition is an estimate based on 6 servings.