Spinach Artichoke Chicken Casserole

Anything about a warm, creamy casserole out of the oven is comfortable – especially a spinach and artichoke’s classic flavors combined with juicy, tender chicken. Spinach Atichoke Chicken Casserole is one of the dishes I stumbled upon during a busy week when I needed to use a half-full tub of the remaining rotisary chicken and cream cheese. What started as a fridge-clinout experiment turned into a family favorite, which we are now repeating!

This casserole brings the cute tastes of spinach artichok dip- chunky, tangy, and charming- and they raise them in a hearty, protein-packed dinner that is perfect for a comfortable week as it is for entertaining. Over the years, I have tested variations, played with different things, and discovered some tricks to make this dish unmistakable. Whether you are an experienced home cook or simply starting, this is a recipe that provides frequent, delicious results every time.

Why You’ll Love This Recipe

• Creamy, cheesy comfort food without being overly heavy
• Family-friendly even picky eaters love it
• Great for meal prep and makes fantastic leftovers
• Low-carb & gluten-free by default
• Customizable with your favorite vegetables or cheeses
• Quick prep, especially if you use rotisserie chicken

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need, plus some optional add-ins and substitution tips to make this casserole work for your pantry and preferences.

Main Ingredients

• 2 cups cooked, shredded chicken Rotisserie chicken works beautifully and adds extra flavor.
• 1 (14 oz) can artichoke hearts, drained and roughly chopped Use water-packed or marinated (rinse if using the latter).
• 2 cups fresh spinach, chopped, or 1 cup frozen spinach, thawed and squeezed dry.
• 4 oz cream cheese, softened. This adds richness and a creamy texture.
• 1/2 cup sour cream – For tang and extra creaminess; Greek yogurt also works.
• 1/2 cup mayonnaise This balances the tang of the sour cream and adds moisture.
• 1 cup shredded mozzarella cheese for that gooey, melty top.
• 1/2 cup grated Parmesan cheese adds salty, nutty depth.
• 2 cloves garlic, minced. Fresh is best, but garlic powder can be substituted in a pinch.
• 1/2 tsp onion powder
• Salt & pepper, to taste

Optional Add-ins

• Red pepper flakes – For a touch of heat.
• Cooked mushrooms or sautéed onions – Add extra umami and texture.
• Chopped sun-dried tomatoes – For a sweet-tart flavor boost.

How to Make Spinach Artichoke Chicken Casserole (Step-by-Step)

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This helps prevent sticking and ensures an easy cleanup later.

Step 2: Make the Creamy Base

In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy. Using room-temperature cream cheese makes this step much easier.

Tip: Mixing by hand works, but a hand mixer can make the base even smoother.

Step 3: Add Flavor and Texture

Stir in the garlic, onion powder, salt, pepper, Parmesan, and half the mozzarella. Then, gently fold in the chopped artichoke hearts, spinach, and shredded chicken until everything is evenly coated.

Garlic adds a sharp depth that complements the tangy ingredients, while onion powder provides a mellow background note.

Step 4: Assemble the Casserole

Spoon the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining mozzarella cheese on top.

Step 5: Bake

Bake uncovered for 25–30 minutes or until the casserole is hot and bubbly and the cheese is golden and melted on top.

Step 6: Rest and Serve

Let the casserole rest for 5–10 minutes before serving. This helps it set up for cleaner slices and better texture.

Expert Tips for the Best Results

• Use freshly shredded cheese for better melt and flavor. Preshredded often contains anti-caking agents.
• Drain and dry spinach or artichokes well to avoid a watery casserole.
• Add a crunchy topping (like pork rinds, almond flour, or crushed gluten-free crackers) for texture.
• Taste the mixture before baking to adjust the salt, especially if your artichokes or cheese are salty.

Variations & Substitutions

This recipe is endlessly adaptable. Here are some of my favorite ways to switch it up:

• Low-fat version: Use Greek yogurt instead of sour cream and reduced-fat cream cheese.
• Keto-friendly version: Keep as-is or add extra cheese and fatty cuts of chicken.
• Vegetarian option: Skip the chicken and add more vegetables (mushrooms, zucchini, or cauliflower work great).
• Spicy twist: Stir in chopped jalapeños or a dash of hot sauce.
• Add grains: Stir in cooked quinoa or brown rice for a heartier dish.

Serving Suggestions

This casserole is rich and flavorful on its own, but it pairs beautifully with lighter sides or fresh contrasts:

• Simple green salad with lemon vinaigrette
• Roasted broccoli or asparagus
• Cauliflower rice or garlic mashed cauliflower
• Crusty bread or dinner rolls (if not watching carbs)
• A glass of Chardonnay or a crisp Sauvignon Blanc

It’s great for:

• Weeknight dinners
• Potlucks or family gatherings
• Meal prep Sundays

Storage & Reheating Instructions

• To Store: Let cool completely, then cover and refrigerate for up to 4 days.
• To Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw it overnight in the fridge before reheating.
• To Reheat: Warm individual portions in the microwave for 1–2 minutes, or reheat the full dish in a 350°F oven until warmed through (about 20 minutes).

Recipe FAQs (Schema-Ready)

Can I use frozen spinach instead of fresh?

Yes! Just make sure to thaw it completely and squeeze out as much water as possible to avoid a soggy casserole.

Is this casserole keto or low-carb?

Absolutely! With no pasta or breadcrumbs, this recipe is naturally low in carbs and keto-friendly.

Can I make this casserole ahead of time?

Yes, assemble it up to a day in advance, cover it, and refrigerate it. When ready to bake, let it sit at room temperature for 20 minutes and then bake as directed.

What’s the best chicken to use for this recipe?

Cooked, shredded chicken breast or thigh meat both work. Rotisserie chicken is convenient and flavorful.

How can I make it dairy-free?

Swap in dairy-free cream cheese, sour cream alternatives, and vegan cheese shreds. The texture will change slightly, but it’ll still be delicious!

Conclusion

Spinach Artichoke Chicken Casserole has become a real comfort meal in our house – and I hope it will become one in your home too. It is one of the dishes that brings everyone to the table with a smile, whether it’s a busy week of the week or a comfortable weekend dinner. I made it more often than counting it more often, and each time, it saved the correct balance of creamy, delicious goodness

If you give an attempt to this recipe, I would really like to hear how it came out for you! Have you added your own turn? Was it a hit with your family? Leave a comment below, leave a rating, or tag me if you share it online – I always enjoy seeing how other people make this recipe.

Thank you for stopping by my kitchen. Until next time – enjoy cooking and every bite!

Nutrition Information (Approximate per serving)

• Calories: 380
• Protein: 28g
• Fat: 28g
• Carbs: 6g
• Fiber: 2g
• Sugar: 1g

(Nutrition values are estimates and may vary depending on specific ingredients used.)