This spinach artichoke chicken casserole brings the crowd-favorite dip to dinnertime in the best way. It’s creamy, cheesy, and full of flavor, with juicy chicken tucked into a rich spinach-artichoke sauce. Everything bakes together under a golden top that’s pure comfort.
It’s weeknight-easy yet worthy of serving to friends. If you like meals that feel cozy without being fussy, this one belongs on your table.
Ingredients
Method
- Heat the oven. Preheat to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.
- Prep the spinach. If using frozen spinach, thaw completely and squeeze out as much water as possible. If using fresh, sauté it in a skillet until wilted, then squeeze dry. Excess moisture can make the casserole watery.
- Make the creamy base. In a large bowl, mix cream cheese, sour cream (or Greek yogurt), and mayonnaise until smooth. Stir in garlic, onion powder, red pepper flakes, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the veggies and cheese. Fold in the spinach, chopped artichokes, 1 1/2 cups of the shredded cheese (save 1/2 cup for topping), and adjust seasoning to taste.
- Combine with chicken. Add the cooked chicken to the bowl and stir until everything is evenly coated in the creamy mixture.
- Assemble. Spread the mixture in the prepared baking dish. Top with the remaining 1/2 cup shredded cheese. If you like a crunch, sprinkle bread crumbs or pork panko over the cheese.
- Bake. Bake for 22–28 minutes, until the edges are bubbling and the top is lightly golden. If you want extra color, broil for 1–2 minutes at the end—watch closely.
- Rest and serve. Let the casserole sit for 5–10 minutes to set. Serve with a crisp salad, roasted vegetables, or over pasta, rice, or cauliflower rice.
What Makes This Recipe So Good
- All the flavor of spinach artichoke dip, but dinner. You get that classic creamy, garlicky taste in a hearty, satisfying bake.
- Fast prep with simple steps. You’ll mix, layer, and bake—no complicated techniques required.
- Flexible ingredients. Use rotisserie chicken, frozen spinach, or your favorite cheese blend. It’s easy to adapt to what you have.
- Balanced comfort. It’s rich and creamy but packed with spinach and lean protein for a well-rounded meal.
- Great leftovers. The flavors meld even more by the next day, and it reheats beautifully.
What You’ll Need
- Chicken: 4 cups cooked, shredded or cubed (rotisserie works great)
- Spinach: 10 ounces frozen spinach, thawed and well-drained (or 6 cups fresh, sautéed and squeezed dry)
- Artichokes: 1 (14-ounce) can artichoke hearts, drained and roughly chopped
- Cream cheese: 8 ounces, softened
- Sour cream or Greek yogurt: 1 cup
- Mayonnaise: 1/3 cup for classic dip flavor (optional but recommended)
- Shredded cheese: 2 cups total, divided (mozzarella + Parmesan is a great combo)
- Garlic: 3–4 cloves, minced
- Onion powder: 1 teaspoon
- Crushed red pepper flakes: 1/2 teaspoon (optional for a little heat)
- Lemon juice: 1 tablespoon, fresh if possible
- Salt and black pepper: To taste
- Olive oil or butter: For greasing the baking dish
- Bread crumbs or pork panko (optional): 1/2 cup for a crunchy topping
How to Make It
- Heat the oven. Preheat to 375°F (190°C).
Grease a 9×13-inch baking dish with olive oil or butter.
- Prep the spinach. If using frozen spinach, thaw completely and squeeze out as much water as possible. If using fresh, sauté it in a skillet until wilted, then squeeze dry. Excess moisture can make the casserole watery.
- Make the creamy base. In a large bowl, mix cream cheese, sour cream (or Greek yogurt), and mayonnaise until smooth.
Stir in garlic, onion powder, red pepper flakes, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the veggies and cheese. Fold in the spinach, chopped artichokes, 1 1/2 cups of the shredded cheese (save 1/2 cup for topping), and adjust seasoning to taste.
- Combine with chicken. Add the cooked chicken to the bowl and stir until everything is evenly coated in the creamy mixture.
- Assemble. Spread the mixture in the prepared baking dish. Top with the remaining 1/2 cup shredded cheese. If you like a crunch, sprinkle bread crumbs or pork panko over the cheese.
- Bake. Bake for 22–28 minutes, until the edges are bubbling and the top is lightly golden.
If you want extra color, broil for 1–2 minutes at the end—watch closely.
- Rest and serve. Let the casserole sit for 5–10 minutes to set. Serve with a crisp salad, roasted vegetables, or over pasta, rice, or cauliflower rice.
How to Store
- Refrigerate: Cool completely, then cover tightly. Store for up to 4 days.
- Freeze: Wrap well and freeze for up to 2 months.
Thaw in the fridge overnight before reheating.
- Reheat: Warm in a 325°F oven, covered, until hot (15–20 minutes for a portion). For the microwave, use 50–70% power to avoid overcooking the chicken.
Why This Is Good for You
- High in protein: Chicken provides satisfying, long-lasting energy.
- Vegetable-packed: Spinach brings iron, folate, and fiber; artichokes add prebiotic fiber for gut health.
- Calcium-rich: Cheese and yogurt deliver calcium and some probiotics (if using yogurt).
- Customizable richness: You can lighten it with Greek yogurt and part-skim cheese or keep it indulgent—your call.
Pitfalls to Watch Out For
- Watery casserole: Not squeezing the spinach enough is the number one issue. Press it in a clean towel until very dry.
- Bland flavor: Don’t skip the lemon, salt, and garlic.
Taste the mixture before baking and adjust seasoning.
- Rubbery chicken: Overcooked chicken can turn chewy. Use just-cooked or rotisserie chicken and gentle reheating.
- Greasy top: Too much mayo or oily cheese can pool. Measure the mayo and use part-skim mozzarella if you prefer a lighter finish.
- Over-browning: If the topping browns too fast, tent loosely with foil for the remainder of the bake.
Recipe Variations
- Lightened-Up: Use Greek yogurt instead of sour cream, skip the mayo, and choose part-skim mozzarella.
Add extra lemon and herbs for brightness.
- Keto-Friendly: Skip the bread crumbs and use pork panko or just more cheese on top. Serve with sautéed greens or cauliflower rice.
- Dairy-Free: Use dairy-free cream cheese, unsweetened dairy-free yogurt, and a good melting vegan cheese. Add a tablespoon of nutritional yeast for depth.
- Spicy Buffalo: Stir 1/4–1/3 cup buffalo sauce into the mixture and top with a little blue cheese crumbled over the mozzarella.
- Mushroom Lover’s: Sauté 8 ounces sliced mushrooms until browned and add them in for extra umami.
- Pasta Bake: Fold in 8 ounces cooked short pasta and add an extra 1/2 cup sour cream or a splash of milk to keep it saucy.
- Sun-Dried Tomato: Add 1/3 cup chopped sun-dried tomatoes (oil-packed, drained) and a handful of fresh basil.
FAQ
Can I use raw chicken instead of cooked?
Yes, but you’ll need to adjust.
Dice raw chicken, season with salt and pepper, and sauté until just cooked through before adding. Using raw chicken directly in the casserole can release extra moisture and throw off the texture.
Can I make this ahead?
Absolutely. Assemble the casserole up to a day in advance, cover, and refrigerate.
Add 5–10 minutes to the bake time if starting cold from the fridge.
What cheeses work best?
Mozzarella melts beautifully and keeps things mild. Parmesan adds savory depth. You can also use Monterey Jack, provolone, or a little cheddar for sharper flavor.
Aim for a good melty cheese plus a flavorful finishing cheese.
How do I keep it from being too rich?
Use Greek yogurt in place of some or all of the sour cream and mayo, and choose part-skim mozzarella. Add extra lemon juice and a handful of chopped fresh parsley to brighten it up.
Is frozen spinach okay?
Yes, it’s great here. Just thaw completely and squeeze it bone-dry.
If it still feels wet, microwave for 30 seconds and squeeze again.
What should I serve with it?
It pairs well with a simple green salad, roasted asparagus, garlic green beans, or crusty bread. For a heartier plate, serve over rice, pasta, or quinoa.
Can I use canned chicken?
You can in a pinch. Drain it well and gently fold it into the mixture.
The texture won’t be as juicy as fresh or rotisserie chicken, but it still works.
How can I add more vegetables?
Fold in sautéed onions, bell peppers, or zucchini. Just cook off the moisture first so the casserole stays creamy, not watery.
In Conclusion
Spinach artichoke chicken casserole hits that sweet spot between cozy and convenient. It’s a familiar flavor upgraded to a full, satisfying meal, and it’s simple enough for weeknights. With flexible ingredients, easy prep, and a creamy, golden finish, it’s the kind of dish you’ll want in your regular rotation. Make it once, and it’ll quickly become a favorite.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.