Artichoke and Spinach Chicken Casserole

Why You’ll Love This Recipe

You’ll love this Artichoke and Spinach Chicken Casserole because it’s creamy, comforting, and bursting with flavor. It’s an easy way to elevate simple chicken into something restaurant-worthy. The combination of spinach, artichokes, and cheese creates a deliciously rich sauce that perfectly coats each bite. Plus, it’s low-carb, crowd-pleasing, and can be made ahead of time for convenience.

Ingredients

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

• Boneless, skinless chicken breasts or thighs
• Frozen spinach, thawed and drained (or fresh spinach, chopped)
• Canned artichoke hearts, drained and chopped
• Cream cheese, softened
• Sour cream or Greek yogurt
• Mayonnaise
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Garlic, minced
• Onion powder
• Salt
• Black pepper
• Red pepper flakes (optional, for heat)
• Olive oil or butter (for greasing)

Directions

1. Preheat the oven: Set to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or butter.
2. Prepare the chicken: Season the chicken with salt and pepper, then place it in a single layer in the prepared baking dish.
3. Make the spinach-artichoke mixture: In a medium bowl, combine cream cheese, sour cream, mayonnaise, garlic, onion powder, Parmesan cheese, and half of the mozzarella. Mix until smooth.
4. Add vegetables: Stir in the chopped spinach and artichoke hearts until evenly mixed.
5. Assemble the casserole: Spread the spinach-artichoke mixture evenly over the chicken. Sprinkle the remaining mozzarella cheese on top.
6. Bake: Bake uncovered for 30–35 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the top is golden and bubbly.
7. Serve: Let rest for a few minutes, then serve hot. Garnish with extra Parmesan or parsley if desired.

Servings and timing

This recipe serves 6 people and takes about 45 minutes total—10 minutes for prep and 35 minutes for baking.

Variations

• Low-Carb Option: Serve the casserole as is or with cauliflower rice or roasted vegetables.
• Pasta Version: Toss the baked mixture with cooked pasta for a creamy artichoke chicken pasta bake.
• Spicy Twist: Add red pepper flakes or a few dashes of hot sauce for a little kick.
• Extra Veggies: Mix in sautéed mushrooms, roasted red peppers, or sun-dried tomatoes.
• Cheese Lover’s Edition: Add shredded provolone or fontina for an even cheesier flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or in the microwave in short intervals. To freeze, assemble the casserole before baking, wrap tightly, and freeze for up to 2 months. Thaw overnight before baking as directed.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, use shredded cooked chicken and mix it directly into the spinach-artichoke mixture. Reduce baking time to about 20 minutes.

Can I use fresh spinach instead of frozen?

Absolutely—just sauté it first until wilted, then drain any excess moisture.

Can I make this casserole ahead of time?

Yes, assemble it up to a day in advance, cover, and refrigerate. Bake when ready to serve.

Can I use low-fat cream cheese or sour cream?

Yes, low-fat versions work fine and lighten up the dish.

Can I make it dairy-free?

Use dairy-free cream cheese, vegan mayo, and a plant-based cheese substitute.

What goes well with this casserole?

It pairs beautifully with rice, pasta, or a simple green salad.

Can I add breadcrumbs on top?

Yes, sprinkle breadcrumbs mixed with a bit of butter for a crunchy topping.

How can I tell when the chicken is done?

Check that the internal temperature reaches 165°F (74°C) and the juices run clear.

Can I use canned chicken?

You can, though the texture will be softer. Mix it into the sauce and reduce the bake time.

What type of artichokes should I use?

Use canned or jarred artichoke hearts packed in water or brine, not marinated ones, to avoid overpowering flavors.

Conclusion

Artichoke and Spinach Chicken Casserole is a creamy, cheesy comfort dish that’s both satisfying and elegant. With its rich spinach-artichoke flavor and tender chicken, it’s a crowd-pleaser that works for both weeknight dinners and special occasions. Easy to make, family-friendly, and full of irresistible flavor, this casserole is sure to become a regular favorite at your table.

Artichoke and Spinach Chicken Casserole

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Artichoke and Spinach Chicken Casserole is a creamy, cheesy, and savory baked dish that combines tender chicken with a rich spinach-artichoke sauce. Inspired by the classic dip, this low-carb comfort meal delivers restaurant-quality flavor in an easy, family-friendly recipe perfect for weeknights or entertaining.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Baked
• Cuisine: American

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 (10 oz) package frozen spinach, thawed and drained (or 4 cups fresh spinach, chopped and wilted)
• 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 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil or butter (for greasing)

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or butter.
2. Season chicken with salt and pepper, then arrange in a single layer in the prepared baking dish.
3. In a medium bowl, mix together cream cheese, sour cream, mayonnaise, garlic, onion powder, Parmesan, and half the mozzarella until smooth and creamy.
4. Stir in the chopped spinach and artichoke hearts until evenly combined.
5. Spread the spinach-artichoke mixture evenly over the chicken, then top with the remaining mozzarella cheese.
6. Bake uncovered for 30–35 minutes, or until the chicken is cooked through (165°F/74°C) and the top is bubbly and golden.
7. Let rest for 5 minutes before serving. Garnish with extra Parmesan or parsley if desired.

Notes

• Use rotisserie or cooked chicken for a faster version—mix it directly with the sauce and bake for 20 minutes.
• For extra flavor, add sun-dried tomatoes or sautéed mushrooms.
• To make it dairy-free, use vegan cream cheese and non-dairy cheese alternatives.
• Pairs well with rice, pasta, or a light salad.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 3g
• Sodium: 780mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 115mg