Spinach Artichoke Chicken Casserole Recipe
Dreaming of comfort food that feels both elegant and effortless? This Spinach Artichoke Chicken Casserole Recipe is everything you love about a restaurant-worthy dip, transformed into a cozy dinner the whole family will adore. Creamy, cheesy, and loaded with tender chicken, bright spinach, and tangy artichoke hearts, it bakes up golden and irresistible in under an hour. Whether you’re feeding a hungry crowd or meal-prepping for the week, this casserole brings together bold flavors and wholesome ingredients in the very best way.
Ingredients You’ll Need
What makes this Spinach Artichoke Chicken Casserole Recipe truly magical is how basic pantry staples and a few fresh ingredients join forces to create layers of crave-worthy flavor and texture. Every ingredient has a purpose, and together, they turn a classic appetizer into a hearty dinner.
- Cooked shredded chicken: The backbone of the casserole, providing lean protein and a satisfying bite; rotisserie chicken works perfectly for convenience.
- Artichoke hearts (drained and chopped): Bring a subtle tang and unique texture that pairs beautifully with creamy elements.
- Fresh spinach (chopped): Adds a pop of green color and tender goodness; feel free to swap for thawed frozen spinach if needed.
- Cream cheese (softened): Brings velvety creaminess to every bite—softening it beforehand makes for easy mixing.
- Sour cream: Balances the richness with a gentle tang, enhancing the decadent sauce.
- Mayonnaise: Adds a luscious texture and helps bind everything together without overpowering flavors.
- Shredded mozzarella cheese: Offers gooey, melt-in-your-mouth cheesy strands both inside and on top.
- Grated Parmesan cheese: Delivers sharp, nutty notes and takes the savoriness up a notch.
- Garlic powder: Gives a deep, mellow garlic flavor throughout the casserole—no need to peel or chop!
- Onion powder: Rounds out the flavor and offers gentle sweetness without extra prep work.
- Salt: Enhances every ingredient and ensures a perfectly seasoned bite.
- Black pepper: Adds mild warmth and balances the richness of the dish.
- Shredded mozzarella (for topping): Creates that irresistible golden, bubbly layer you’ll want to dive into.
- Cooking spray: Keeps everything from sticking, making serving (and cleanup) a breeze.
How to Make Spinach Artichoke Chicken Casserole Recipe
Step 1: Prep the Oven and Dish
Begin by preheating your oven to 375°F. Grab a 9×13-inch baking dish and give it a light coat of cooking spray—this ensures the casserole lifts out easily and keeps cleanup to a minimum.
Step 2: Mix the Filling
In a large mixing bowl, combine your cooked shredded chicken, chopped artichoke hearts, fresh (or thawed) chopped spinach, cream cheese, sour cream, mayonnaise, 1 cup of shredded mozzarella, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is well blended and there are no streaks of cream cheese remaining—the mixture should look beautifully creamy and flecked with greens.
Step 3: Assemble the Casserole
Transfer the creamy chicken and veggie mixture into your prepared baking dish, using a spatula to spread it out evenly. Sprinkle the reserved 1/2 cup mozzarella over the top, making sure to cover every nook and cranny for that extra gooey crust.
Step 4: Bake to Perfection
Slide the casserole onto the middle rack of your preheated oven. Bake for 25 to 30 minutes, or until it’s bubbling around the edges and the cheese on top is golden and melty. If you love a little extra color, pop it under the broiler for a minute or two—just keep an eye on it!
Step 5: Rest and Serve
Once baked, remove the Spinach Artichoke Chicken Casserole Recipe from the oven and let it rest for a few minutes. This allows the casserole to set up a bit, making for cleaner slices and easy serving.
How to Serve Spinach Artichoke Chicken Casserole Recipe
Garnishes
Brighten up your casserole with a sprinkle of fresh chopped parsley, a light dusting of Parmesan, or even a few turns of cracked black pepper. These little touches add freshness and make the whole dish extra inviting when it hits the table.
Side Dishes
Pair your Spinach Artichoke Chicken Casserole Recipe with a crisp green salad tossed in a zesty vinaigrette, or serve alongside garlic bread, roasted veggies, or even steamed cauliflower for a low-carb option. The casserole’s creamy richness shines especially well with lighter, crunchier sides.
Creative Ways to Present
For a fun twist, bake the casserole in individual ramekins for personal servings, or scoop generous spoonfuls over buttery steamed rice or cooked pasta. Hosting a party? Cut it into squares and serve on a platter for a buffet-style approach that’s both charming and practical.
Make Ahead and Storage
Storing Leftovers
Simply allow the casserole to cool, then cover tightly with foil or transfer portions into airtight containers. It will stay fresh in the refrigerator for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
To freeze your Spinach Artichoke Chicken Casserole Recipe, let it cool completely. Wrap tightly in a double layer of plastic wrap and foil, or store in a freezer-safe dish. It can be frozen for up to 2 months for the best quality. Thaw overnight in the fridge before reheating.
Reheating
Warm individual servings in the microwave until hot and bubbly, or reheat the entire casserole in a 350°F oven, covered with foil, until heated through (about 20 minutes). If the top needs crisping, uncover for the last few minutes.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw the frozen spinach and squeeze out as much moisture as possible—this keeps the casserole from getting watery and preserves its creamy texture.
Is this Spinach Artichoke Chicken Casserole Recipe gluten free?
Yes, as long as you use gluten-free mayonnaise and avoid adding any bread or pasta, this casserole is naturally gluten free. Always double check labels if cooking for those with allergies!
How can I make this dish lower in fat?
You can swap in light cream cheese, reduced-fat sour cream, and use a bit less cheese if you like. The casserole will still be delicious—just a little lighter on calories and fat.
Can I prepare the casserole ahead of time?
Definitely! Assemble everything in the baking dish, cover, and refrigerate up to 24 hours in advance. When ready to bake, let it sit at room temp while the oven preheats, then proceed as directed.
What protein can I use instead of chicken?
Feel free to substitute cooked turkey, rotisserie chicken, or even diced ham for a different spin, using the same amount by volume—this recipe is wonderfully flexible!
Final Thoughts
If you’re craving something comforting, cheesy, and just a little bit restaurant-fancy on a busy weeknight, this Spinach Artichoke Chicken Casserole Recipe is your answer. It’s always a hit at my table, and I hope it becomes a favorite in your kitchen too—give it a try, and discover just how easy delicious can be!
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Spinach Artichoke Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Spinach Artichoke Chicken Casserole is a creamy and flavorful dish that’s perfect for a comforting family dinner. Packed with tender chicken, artichoke hearts, spinach, and a blend of cheeses, this casserole is a satisfying and delicious meal.
Ingredients
For the Casserole:
- 3 cups cooked shredded chicken
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella (for topping)
- cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
- Prepare the filling: In a large bowl, combine the shredded chicken, artichoke hearts, chopped spinach, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Assemble the casserole: Transfer the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of shredded mozzarella.
- Bake: Bake for 25–30 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly golden.
- Serve: Let it rest for a few minutes before serving.
Notes
- You can use frozen spinach (thawed and drained) in place of fresh.
- Add cooked pasta or rice to make it a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 2g
- Sodium: 690mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
