This spinach artichoke chicken casserole recipe is the perfect creamy, cheesy dinner that I just can’t get enough of! Shredded chicken, artichoke hearts, spinach, a creamy sauce, and lots of cheese are combined in a casserole dish then baked up nice and hot. Easy prep and quick cooking time means dinner will be ready in under 45 minutes!
I’m always craving spinach artichoke dip, so I added some shredded chicken and turned it into an easy casserole that’s totally acceptable to eat for dinner! This recipe is such an easy way to use up leftover chicken and get a meal on the table fast.
What’s in this Chicken Artichoke Casserole recipe?
- Shredded Chicken: Use up leftovers, cooked and shredded chicken, or grab a rotisserie chicken for convenience.
- Artichoke Hearts: Use a can of artichoke hearts, drained and chopped into small pieces.
- Spinach: For best results, I recommend using fresh spinach. If using frozen spinach, be sure to fully thaw it and squeeze out as much water as possible.
- Cream Cheese: Set cream cheese out on the counter for 1-2 hours to let it soften before using. This will make it much easier to mix!
- Mayonnaise: This helps form the creamy casserole filling and adds some tanginess.
- Sour Cream: Adds a little more tanginess. You can swap this for a plain Greek yogurt if you prefer.
- Dijon Mustard: This adds some the perfect tangy flavor to the filling.
- Garlic: Minced garlic adds some earthiness.
- Cheese: Use a combination of shredded mozzarella and grated Parmesan.
Variations to Try
There are quite a few ways to modify this spinach chicken and artichoke casserole. You can make it spicy by adding a diced jalapeño pepper and a dash of cayenne pepper. Or make it briny by adding diced olives or capers. For a punchier dish, swap some or all of the cheese for feta!
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How to Store and Reheat
Store leftover spinach artichoke chicken casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-25 minutes, until warmed through.
How to Freeze
Freeze spinach chicken casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
To avoid a watery casserole, be sure to fully drain the artichokes and fully mix the creamy spinach filling ingredients before combining it with the cooked chicken.
Spinach Artichoke Chicken Casserole Recipe
Ingredients
- 3½ cups shredded cooked chicken
- 14 ounces artichoke hearts drained and chopped (1 can)
- 1 cup cream cheese softened (1 brick)
- ½ cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper or to taste
- 2 cups freshly shredded mozzarella cheese divided
- 1 cup freshly grated Parmesan cheese divided
- 4 ounces fresh spinach (about 3 cups)
Equipment
- 9×13 Baking Pan
- Hand Mixer
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking pan with nonstick spray.
- Place the shredded chicken in an even layer inside the casserole dish, then distribute the artichoke hearts on top.3½ cups shredded cooked chicken, 14 ounces artichoke hearts
- In a large bowl, use an electric hand mixer to mix the cream cheese, mayonnaise, sour cream, mustard, garlic, onion powder, salt, and pepper. Fold in 1 cup of mozzarella, ½ cup of Parmesan, and spinach, stirring until combined.1 cup cream cheese, ½ cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, 2 cloves garlic, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 2 cups freshly shredded mozzarella cheese, 1 cup freshly grated Parmesan cheese, 4 ounces fresh spinach
- Pour and spread the mixture evenly on top of the chicken breast. Sprinkle the top with the remaining cheeses.
- Bake for 25-30 minutes, until the casserole is warmed through and the cheese is golden brown and bubbly.
- Broil the top for 2-3 minutes for a nice browned top.
- Serve hot over rice, cauliflower rice, or pasta, if desired, or enjoy alone.
Notes
- Be sure to fully drain the artichokes to avoid a watery casserole.
- If using frozen spinach, let it thaw completely and drain off the excess liquid.
How to Make Spinach and Artichoke Chicken Casserole Step by Step
Prep: Preheat the oven to 400°F, then lightly grease a 9×13-inch baking pan with nonstick spray and set it aside.
Mix Ingredients: In a large bowl, use an electric hand mixer to mix 1 cup of softened cream cheese, ½ cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of Dijon mustard, 2 cloves of minced garlic, 1 teaspoon of onion powder, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Add the Cheese: Fold in 1 cup of shredded mozzarella and ½ cup of grated Parmesan.
Add the Spinach: Then gently fold in 4 ounces of fresh spinach to complete the creamy spinach filling.
Add the Chicken: Place 3½ cups of shredded cooked chicken in an even layer inside the prepared casserole dish.
Add the Artichoke: Then distribute 14 ounces (1 can) of drained and chopped artichoke hearts on top of the chicken.
Combine Casserole Ingredients: Pour the creamy spinach mixture into the casserole dish, evenly distributed on top of the chicken and artichokes.
Add More Cheese: Sprinkle 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan on top of the casserole.
Bake: Bake for 25-30 minutes, or until the casserole is fully warmed through. Broil for 2-3 minutes for a nice browned top.
Serve: Serve this spinach and artichoke chicken casserole hot over rice, cauliflower rice, or pasta!
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