Why You’ll Love This Recipe
This casserole is a spin on the classic spinach and artichoke dip—turned into a hearty, satisfying meal. The combination of tender chicken, perfectly cooked rice, and creamy spinach-artichoke filling makes each bite comforting and flavorful. It’s easy to make, bakes in one dish, and is ideal for meal prepping or feeding a family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Long-grain white rice
- Chicken broth
- Canned or jarred artichoke hearts (drained and chopped)
- Fresh spinach (or frozen, thawed and drained)
- Garlic
- Onion
- Cream cheese or sour cream
- Mayonnaise (optional, for richness)
- Shredded mozzarella or Monterey Jack cheese
- Grated parmesan cheese
- Olive oil or butter
- Salt and pepper
- Dried oregano or Italian seasoning
- Fresh parsley (optional, for garnish)
Directions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté chopped onion and garlic in olive oil or butter until soft. Add spinach and cook until wilted. Stir in chopped artichokes and set aside.
- In a large bowl, mix together chicken broth, softened cream cheese or sour cream, mayonnaise (if using), seasonings, and uncooked rice.
- Stir in the spinach and artichoke mixture and half of the shredded cheese.
- Pour the mixture into a greased 9×13-inch baking dish. Season chicken with salt and pepper, then place it on top of the rice mixture.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil, top with remaining shredded cheese and parmesan, and bake uncovered for 15-20 more minutes, or until the chicken is cooked through and the rice is tender.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Servings and timing
This recipe makes approximately 4 to 6 servings.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Variations
- Use rotisserie chicken: Stir in shredded cooked chicken instead of raw; reduce bake time by 15 minutes.
- Make it vegetarian: Skip the chicken and add white beans or chickpeas for protein.
- Use brown rice: Substitute white rice with brown rice, adding more broth and increasing the bake time.
- Add lemon: A splash of lemon juice or zest adds brightness to balance the creamy flavors.
- Try different cheeses: Swap mozzarella for fontina, provolone, or a sharp white cheddar.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 1-2 minutes, or bake at 350°F (175°C) until warmed through.
You can also freeze this casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen spinach?
Yes, thaw and drain it thoroughly before adding to the dish to avoid excess moisture.
What kind of artichokes should I use?
Use canned or jarred artichoke hearts packed in water or brine. Drain and chop them before using.
Can I make this casserole ahead of time?
Yes, assemble it up to a day in advance and refrigerate. Add 10 minutes to the baking time if cooking straight from the fridge.
What kind of rice works best?
Long-grain white rice is ideal. Avoid instant or parboiled rice as they cook too quickly and may become mushy.
Can I make it lighter?
Yes, use light cream cheese or Greek yogurt instead of full-fat versions and reduce the amount of cheese if desired.
How do I know when the chicken is cooked?
The chicken should reach an internal temperature of 165°F (74°C) and no longer be pink in the center.
Can I use already cooked chicken?
Absolutely. Stir it in with the rice mixture and bake uncovered for about 30-35 minutes or until bubbly and hot.
Is this recipe gluten-free?
Yes, as long as the ingredients used (like broth and seasonings) are certified gluten-free.
What can I serve with this casserole?
A crisp green salad or roasted vegetables pair well for a balanced meal.
Can I use quinoa instead of rice?
Yes, though you’ll need to adjust the liquid and baking time. Quinoa cooks faster than rice, so keep an eye on it during baking.
Conclusion
Chicken and Rice Casserole with Spinach and Artichokes brings together creamy, savory, and tangy flavors in a cozy one-dish meal that’s sure to impress. With minimal prep and tons of flexibility, it’s a perfect choice for busy nights, potlucks, or when you’re craving a little comfort with a gourmet twist.
PrintChicken and Rice Casserole with Spinach and Artichokes
Chicken and Rice Casserole with Spinach and Artichokes is a creamy, comforting one-pan meal that blends tender chicken, savory rice, earthy spinach, and tangy artichokes. With cheesy layers and Mediterranean-inspired flavor, it’s perfect for cozy dinners or easy entertaining.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice (uncooked)
- 2 1/4 cups chicken broth
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil or butter
- 4 oz cream cheese or 1/2 cup sour cream
- 1/4 cup mayonnaise (optional)
- 1 cup shredded mozzarella or Monterey Jack cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 tsp dried oregano or Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet, heat olive oil or butter over medium heat. Sauté onion and garlic until softened, about 3 minutes. Add spinach and cook until wilted. Stir in chopped artichokes and remove from heat.
- In a large bowl, whisk together chicken broth, softened cream cheese or sour cream, mayonnaise (if using), oregano, salt, pepper, and uncooked rice until smooth.
- Stir in the spinach and artichoke mixture and half of the shredded cheese.
- Pour the mixture into the prepared baking dish and spread evenly. Place seasoned chicken breasts or thighs on top.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil, sprinkle remaining shredded cheese and Parmesan on top, and bake uncovered for another 15–20 minutes, or until chicken is cooked through (165°F/74°C) and rice is tender.
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Use rotisserie chicken to save time—stir into rice mixture and bake uncovered for 30–35 minutes.
- Substitute mayonnaise with extra sour cream or Greek yogurt for a lighter version.
- Frozen spinach works well—just thaw and drain thoroughly before using.
- Add lemon zest or juice for a bright flavor contrast.
- Try fontina or provolone for a cheese variation with extra richness.
Nutrition
- Serving Size: 1 portion (approx. 1/6 of casserole)
- Calories: 520
- Sugar: 3g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg
