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Spinach Artichoke Chicken Casserole - Creamy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Heat the oven. Preheat to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.
  2. 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.
  3. 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.
  4. 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.
  5. Combine with chicken. Add the cooked chicken to the bowl and stir until everything is evenly coated in the creamy mixture.
  6. 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.
  7. 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.
  8. 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.