This Spinach and Artichoke Chicken Casserole is a creamy, cheesy dish that’s perfect for dinner any night of the week. It’s packed with tender chicken, fresh spinach, tangy artichokes, and a rich, cheesy sauce. If you love spinach and artichoke dip, you’ll love this casserole. It’s easy to make, full of flavor, and a crowd-pleaser for the whole family.
| Servings | Total |
| 6 | 45mins |
History of Spinach and Artichoke Chicken Casserole
The combination of spinach and artichokes became famous thanks to the popular spinach and artichoke dip served in restaurants and at parties. Over time, these beloved flavors made their way into casseroles, where chicken was added for a hearty, protein-packed meal. This casserole has become a favorite in American households for its creamy, cheesy goodness and simple preparation.
Why Spinach and Artichoke Chicken Casserole?
- Flavorful and Creamy: Tastes just like classic spinach and artichoke dip but heartier.
- Easy to Make: Simple ingredients and quick prep.
- Family-Friendly: Even picky eaters will love it.
- Versatile: Works as a main dish, meal prep option, or a potluck hit.
What is Spinach and Artichoke Chicken Casserole Made of?
This casserole typically includes:
- Cooked, shredded chicken (rotisserie chicken works great)
- Fresh or frozen spinach
- Canned or jarred artichoke hearts (drained and chopped)
- A creamy base made with cream cheese, sour cream, and mayonnaise
- Shredded mozzarella, Parmesan, or Monterey Jack cheese
- Seasonings like garlic powder, onion powder, salt, and pepper
What to Have with Spinach and Artichoke Chicken Casserole
Serve this dish with:
- A fresh green salad with vinaigrette dressing
- Garlic bread or dinner rolls
- Roasted or steamed vegetables like broccoli, asparagus, or carrots
Is Spinach and Artichoke Chicken Casserole Healthy?
This casserole is creamy and hearty, but you can make it healthier by using Greek yogurt instead of sour cream or mayonnaise. Use low-fat cream cheese and add extra veggies like mushrooms, zucchini, or bell peppers to boost the nutritional value.
Kitchen Equipment
- Large baking dish (9×13 recommended)
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula for mixing
- Aluminum foil
Ingredients
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 block (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise (can be substituted with Greek yogurt)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Optional: 1/4 cup breadcrumbs for a crunchy topping
Directions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Creamy Sauce: In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
- Mix Casserole: Add shredded chicken, spinach, artichokes, and half of the mozzarella cheese into the sauce. Mix until everything is coated.
- Assemble Casserole: Transfer the mixture to a greased 9×13 baking dish. Spread it out evenly.
- Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese on top. If using breadcrumbs, add them at this stage.
- Bake: Bake uncovered for 25-30 minutes or until the top is golden and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Tips
- Use rotisserie chicken to save time.
- Fresh spinach works best, but if using frozen, be sure to squeeze out all excess moisture.
- Add extra veggies like mushrooms, zucchini, or bell peppers for more nutrition.
- If you want a crunchy topping, sprinkle breadcrumbs or crushed crackers on top before baking.
Conclusion
This Spinach and Artichoke Chicken Casserole is creamy, flavorful, and easy to make. If you love the classic spinach and artichoke dip, you’ll love this hearty casserole version. Perfect for weeknight dinners, meal prep, or family gatherings. Serve it with a fresh salad or roasted vegetables for a complete meal.
MORE RECIPES
Spinach and Artichoke Chicken Casserole Recipe
Equipment
- Large baking dish (9×13 recommended)
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula for mixing
- Aluminum foil
Ingredients
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 block (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise (can be substituted with Greek yogurt)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Optional: 1/4 cup breadcrumbs for a crunchy topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
- Add shredded chicken, spinach, artichokes, and half of the mozzarella cheese into the sauce. Mix until everything is coated.
- Transfer the mixture to a greased 9×13 baking dish. Spread it out evenly.
- Sprinkle the remaining mozzarella and Parmesan cheese on top. If using breadcrumbs, add them at this stage.
- Bake uncovered for 25-30 minutes or until the top is golden and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.