Spinach Artichoke Chicken Casserole Recipe

featured spinach artichoke chicken casserole.

4.71 from 24 votes

Spinach Artichoke Chicken Casserole Recipe

This spinach artichoke chicken casserole turns your favorite creamy dip into a hearty, family-friendly meal. Packed with shredded chicken, tender artichokes, and fresh spinach in a velvety cheese sauce, it’s a quick 45-minute dinner that's naturally low-carb and gluten-free.

Prep Time10

Cook Time27

Total Time37

Course: Dinner

Cuisine: American

Servings:

Calories: 640kcal

Author: Becky Hardin

Equipment

9x13 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 9x13-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

*Grab a rotisserie chicken for convenience.

**If using frozen spinach, let it thaw completely and drain off/squeeze out the excess liquid.

Tips:

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.

Crockpot Instructions: Combine all ingredients (except the topping cheeses) in a slow cooker and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, until hot and bubbly; sprinkle the remaining cheese on top during the last 15 minutes to melt.

Make-Ahead: You can fully assemble the casserole in the baking dish, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Add an extra 5-10 minutes to the bake time to make up for the cold start.

Storage: Store chicken casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition