This spinach artichoke chicken casserole recipe is the ultimate creamy, cheesy dinner that feels like a total indulgence but is packed with protein. By layering shredded chicken with a velvety spinach and artichoke sauce, I get all the flavors of my favorite dip in a hearty, family-friendly meal. With minimal prep and a quick bake time, I can have a bubbling, golden-brown dinner on the table in under 45 minutes!
Chicken Artichoke Casserole with Spinach
I’m always craving spinach artichoke dip, so I finally stopped fighting it, added some shredded chicken, and turned it into an easy casserole that’s totally acceptable to eat for dinner! This chicken artichoke casserole is such an easy way to use up leftover chicken and get a meal on the table fast.
Made with cream cheese, sour cream, and mayonnaise, the filling is low-carb, naturally gluten-free, and keto-friendly. Leftover chicken adds protein, while chopped artichokes and wilted spinach add texture and flavor. And of course, I topped it off with two types of cheese, because I can never get enough cheese! This casserole is gooey, creamy, and so delicious!
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Avoid a Watery Casserole
To avoid a watery casserole, be sure to fully drain the artichokes (pat them dry if they’re extra wet) and fully mix the creamy spinach filling ingredients before combining them with the cooked chicken. If you want to use frozen spinach, make sure you thaw it, drain it, and squeeze out all that excess moisture!
Spinach Artichoke Chicken Casserole Recipe
Equipment
- 9×13 Baking Pan
- Hand Mixer
Ingredients
- 3½ cups shredded cooked chicken (*)
- 14 ounces artichoke hearts (1 can, drained and chopped)
- 1 cup cream cheese (1 brick, room temperature)
- 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 shredded mozzarella cheese (divided)
- 1 cup grated parmesan cheese (divided)
- 4 ounces fresh spinach (about 3 cups**)
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 shredded mozzarella cheese, 1 cup 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 and pat them dry to avoid a watery casserole.
- 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!
- For extra crunch, mix the remaining Parmesan with ½ cup of Panko breadcrumbs and a drizzle of melted butter before sprinkling it on top.
- Don’t overbake. Once the edges are bubbling and the top is brown, pull it out. High heat for too long breaks the emulsion of mayo and sour cream.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations to Try
There are quite a few ways to modify this chicken 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!
How to Make Spinach Artichoke Chicken Casserole Step by Step
Prep: Gather up everything you need to make this chicken casserole. Bring the cream cheese to room temperature for 1-2 hours before beginning. You can speed this along by cubing it or microwaving the unwrapped brick for 15-20 seconds at 50% power. Preheat your oven to 400°F, lightly grease a 9×13-inch baking pan with nonstick spray, and set it aside. Drain and chop the artichokes, mince the garlic, and shred the cheeses. I like to pat the artichokes dry as well to ensure they don’t make the casserole soggy.
Layer the Chicken: Place 3½ cups of shredded cooked chicken in an even layer inside the casserole dish, then distribute 14 ounces of drained, rinsed, and chopped artichoke hearts on top.
Mix the Filling: In a large bowl, use an electric hand mixer to mix 1 cup (1 brick) of room-temperature cream cheese, ½ cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of Dijon mustard, 2 minced cloves of garlic, 1 teaspoon of onion powder, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Fold in 1 cup of shredded mozzarella, ½ cup of grated Parmesan, and 4 ounces of fresh spinach, stirring until combined.
Top with Cheese: Pour and spread the mixture evenly on top of the chicken breast. Sprinkle the top with the remaining 1 cup of shredded mozzarella and ½ cup of grated Parmesan.
Bake and Serve: Bake the casserole in the preheated oven for 25-30 minutes, until 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.
How to Store, Freeze, and Reheat
Store leftover artichoke chicken casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 20-25 minutes, until warmed through.
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