Name: Spinach Artichoke Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded or diced; 1 (10 oz) package frozen spinach, thawed and drained; 1 (14 oz) can artichoke hearts, drained and chopped; 8 oz cream cheese, softened; 1/2 cup sour cream or Greek yogurt; 1/4 cup mayonnaise; 1 1/2 cups mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 2 cloves garlic, minced; 1 tsp onion powder; Salt and pepper to taste; 2 cups cooked pasta or rice (optional); Cooking spray or oil for greasing baking dish

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Why You’ll Love This Recipe

This casserole is the ultimate comfort food mashup. If you love spinach artichoke dip, you’ll love this creamy, cheesy dish even more—because it’s a full meal in one pan. The combination of tender chicken, savory spinach, and briny artichokes smothered in a creamy cheese sauce is irresistible. It’s also a great way to use pantry staples and leftover chicken. Plus, it reheats beautifully, making it an ideal make-ahead option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or diced)
Frozen spinach (thawed and drained)
Canned or jarred artichoke hearts (chopped)
Cream cheese (softened)
Sour cream or Greek yogurt
Mayonnaise
Mozzarella cheese (shredded)
Parmesan cheese (grated)
Garlic (minced)
Onion powder
Salt and pepper to taste
Optional: cooked pasta or rice
Cooking spray or oil for greasing the baking dish

Directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, garlic, onion powder, salt, and pepper. Mix until smooth and creamy.
Fold in the cooked chicken, chopped artichokes, and drained spinach. Stir in half of the mozzarella and Parmesan cheese.
If using pasta or rice, fold it in now to combine everything evenly.
Transfer the mixture to the prepared baking dish and spread it out in an even layer.
Top with the remaining mozzarella and Parmesan cheese.
Bake for 25–30 minutes, or until hot and bubbly and the top is golden brown.
Let cool for 5 minutes before serving.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Use rotisserie chicken for quick prep and extra flavor.
Swap sour cream for plain Greek yogurt for a lighter version.
Add chopped cooked bacon for a smoky twist.
Stir in cooked penne, rotini, or white rice for a heartier casserole.
Use fresh spinach (lightly sautéed) instead of frozen.
Add red pepper flakes or a dash of hot sauce for heat.
Make it gluten-free by skipping the pasta or using a GF pasta option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, bake in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions for 1–2 minutes until hot. Add a splash of milk or broth if the casserole seems dry.

FAQs

Can I use fresh spinach instead of frozen?

Yes, just sauté it first to remove excess moisture before adding to the casserole.

Is this casserole low carb?

Yes, if you skip the pasta or rice, the casserole is low in carbohydrates and high in protein and fat.

Can I make this casserole ahead of time?

Absolutely. Assemble it, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if cold from the fridge.

What type of chicken works best?

Cooked, shredded or diced chicken breast or thigh meat both work great. Rotisserie chicken is an excellent shortcut.

Can I freeze this casserole?

Yes, freeze before or after baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How can I make this recipe lighter?

Use light cream cheese, Greek yogurt instead of mayo or sour cream, and reduce the amount of cheese if desired.

Can I add other vegetables?

Yes, mushrooms, bell peppers, or even broccoli can be added—just cook them first to reduce moisture.

What’s a good side dish for this casserole?

A green salad, roasted vegetables, or garlic bread make great sides.

Is it possible to make this dairy-free?

With dairy-free cream cheese, vegan mayo, and non-dairy shredded cheese, you can adapt this recipe for a dairy-free version.

Can I make it spicy?

Yes, add red pepper flakes, chopped jalapeños, or hot sauce to give the dish a kick.

Conclusion

Spinach Artichoke Chicken Casserole is a creamy, comforting, and flavorful dish that turns a beloved appetizer into a satisfying meal. With simple ingredients and plenty of customization options, it’s perfect for busy weeknights, potlucks, or make-ahead dinners. Whether you serve it over pasta, rice, or on its own, this casserole is sure to be a crowd-pleaser.

Spinach Artichoke Chicken Casserole

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Spinach Artichoke Chicken Casserole is a creamy, cheesy baked dish that transforms the flavors of a beloved dip into a hearty, satisfying meal with chicken and optional pasta or rice.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings
Category: Main Dish
Method: Baking
Cuisine: American

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, garlic, onion powder, salt, and pepper. Mix until smooth and creamy.
Fold in the cooked chicken, chopped artichokes, and drained spinach. Stir in half of the mozzarella and Parmesan cheese.
If using pasta or rice, add it now and mix to combine evenly.
Transfer the mixture to the prepared baking dish and spread into an even layer.
Top with the remaining mozzarella and Parmesan cheese.
Bake for 25–30 minutes, or until hot, bubbly, and golden brown on top.
Let cool for 5 minutes before serving.

Notes

Use rotisserie chicken to save time.
Swap sour cream with Greek yogurt for a lighter version.
Add cooked bacon for a smoky flavor boost.
Use fresh sautéed spinach instead of frozen if preferred.
Make it gluten-free by using gluten-free pasta or skipping pasta entirely.

Nutrition

Serving Size: 1/8 of casserole
Calories: 410
Sugar: 2g
Sodium: 780mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 30g
Cholesterol: 95mg