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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.

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

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, garlic, onion powder, salt, and pepper. Mix until smooth and creamy.
  3. Fold in the cooked chicken, chopped artichokes, and drained spinach. Stir in half of the mozzarella and Parmesan cheese.
  4. If using pasta or rice, add it now and mix to combine evenly.
  5. Transfer the mixture to the prepared baking dish and spread into an even layer.
  6. Top with the remaining mozzarella and Parmesan cheese.
  7. Bake for 25–30 minutes, or until hot, bubbly, and golden brown on top.
  8. 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

Find it online: https://thefamilycooking.com/spinach-artichoke-chicken-casserole/