Spinach Artichoke Chicken Casserole
This Spinach Artichoke Chicken Casserole combines the creamy richness of your favorite dip with tender chicken and melty cheese in a satisfying baked dish. It’s a cozy, crowd-pleasing dinner that's easy to throw together and perfect for family nights or meal prep.
Ingredients
- 3 cups cooked chicken shredded or diced (rotisserie works great!)
- 1 14 oz can artichoke hearts, drained and roughly chopped
- 3 cups fresh spinach roughly chopped (or 1 cup frozen, thawed and drained)
- 4 oz cream cheese softened
- ½ cup sour cream or plain Greek yogurt
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup Parmesan cheese grated
- 2 cloves garlic minced
- ½ tsp onion powder
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Mix the Base:
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, onion powder, salt, and pepper. Mix until smooth.
Add Chicken & Veggies:
- Fold in shredded chicken, spinach, chopped artichokes, ¾ cup mozzarella, and ¼ cup Parmesan. Mix well to coat evenly.
Transfer to Baking Dish:
- Spread the mixture evenly into the prepared dish.
Top & Bake:
- Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake uncovered for 25–30 minutes or until hot and bubbly, and the top is lightly golden.
Serve:
- Let cool slightly before serving. Enjoy on its own, or serve with rice, pasta, or crusty bread!
Notes
- Use frozen spinach (just make sure to squeeze out all the moisture).
- Can be made ahead and stored in the fridge for up to 2 days before baking.
- Add a sprinkle of breadcrumbs or crushed pork rinds on top for extra crunch.
- Make it low-carb/keto by serving with roasted veggies or cauliflower rice.
- Easily adaptable—try swapping in shredded turkey or adding chopped mushrooms or sun-dried tomatoes.