Creamy Spinach Artichoke Chicken Casserole

Ever have one of those nights where you’re craving something creamy and comforting but just don’t have the energy for a complicated recipe? You know the feeling. That’s why this Spinach Artichoke Chicken Casserole is my family’s go-to for a crazy Tuesday or a lazy Sunday. It takes that beloved dip we all adore and turns it into a complete, protein-packed meal that’s bubbling with cheesy goodness. Seriously. It’s a hug in a baking dish that comes together with minimal fuss, and I promise it’s a crowd-pleaser every single time.

Top Reasons To Make It

This dish is more than just a tasty dinner; it’s a lifesaver. First, it’s incredibly versatile. You can use leftover rotisserie chicken or quickly poach a couple of breasts. It’s also the ultimate all-in-one meal, packing your protein and veggies into a single dish. Cleanup is a breeze with just one casserole dish. And perhaps best of all, it reheats like a dream, making your future self incredibly happy with ready-to-go lunches or a second dinner later in the week. So good.

Ingredients

• 3 cups cooked chicken, shredded (from about 1.5 lbs of chicken breast or a rotisserie chicken)
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry
• 1 (8 oz) block cream cheese, softened
• 1 cup sour cream
• 1/2 cup chicken broth
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp salt (or to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a very large bowl, combine the softened cream cheese, sour cream, and chicken broth. Whisk it all together until it’s smooth and creamy.
3. To the creamy base, add the shredded chicken, chopped artichokes, squeezed-dry spinach, 1/2 cup of the mozzarella, all of the Parmesan, garlic, onion powder, pepper, and salt. Mix everything gently until it’s fully combined.
4. Spread the mixture evenly into your prepared baking dish. Top with the remaining 1/2 cup of mozzarella cheese.
5. Bake for 25-30 minutes, or until the cheese is golden and the edges are bubbling happily.
6. Let the casserole rest for about 5-10 minutes before serving. This helps it set up perfectly so it’s not too runny.

Variations & Substitutions

This recipe welcomes all sorts of tweaks! For a lighter version, use reduced-fat cream cheese and sour cream. If you’re dairy-free, your favorite plant-based alternatives for the cream cheese, sour cream, and cheeses work wonderfully here. Want to add a little smoky flavor? Try stirring in 1/2 cup of chopped smoked turkey instead of ham. And if you love a little kick, a dash of crushed red pepper flakes or a few shakes of hot sauce will do the trick.

Serving Ideas & Pairings

This casserole is a full meal all by itself, but it’s fantastic with a simple side. I love it with a crisp garden salad with a tangy vinaigrette to cut through the richness. It’s also wonderful next to some roasted asparagus or green beans. For a real comfort food feast, you can’t go wrong with a loaf of crusty bread or some buttery noodles to soak up every last bit of that creamy sauce.

Storage & Reheating

Let any leftovers cool completely before storing. They’ll keep in an airtight container in the fridge for up to 4 days. To reheat, the microwave works fine for a quick lunch, but for the best results, warm it in a 350°F oven for 15-20 minutes until heated through. You can also freeze this casserole! Assemble it in a freezer-safe dish (but don’t bake it), wrap it tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.

Pro Tips For Success

• The most important step: squeeze every last drop of water from your thawed spinach. Seriously, wring it out in a clean kitchen towel. This prevents a watery casserole.
• Let your cream cheese get nice and soft at room temperature. This makes it so much easier to blend into a smooth sauce without any lumps.
• Don’t skip the rest time after baking! Letting it sit for 5-10 minutes allows the sauce to thicken up perfectly.
• For a extra-golden, crispy top, pop the casserole under the broiler for the last minute or two of cooking. Just keep a very close eye on it!
• Honestly, if you’re short on time, using a pre-cooked rotisserie chicken is the ultimate cheat code for this and so many other quick and easy dinner recipes.

FAQs About Spinach Artichoke Chicken Casserole

• Can I use fresh spinach instead of frozen? Absolutely! You’ll need about 10 ounces. Just give it a rough chop and wilt it in a skillet with a tiny bit of water before squeezing it completely dry.
• Is this one of those healthy chicken recipes? It can be! It’s packed with protein and veggies. By choosing lighter dairy options, you can easily make it a fit for your healthy dinner ideas rotation.
• Can I make this creamy chicken casserole ahead of time? You sure can. Assemble the entire dish, cover it, and keep it in the fridge for up to 24 hours before baking. You might just need to add a few extra minutes to the bake time since it will be cold from the fridge.
• What’s the best way to shred chicken for shredded chicken recipes? My favorite method is to use a stand mixer! Just put warm, cooked chicken breasts in the bowl and use the paddle attachment on low speed for about 30 seconds. It shreds it perfectly every time. Two forks also work great.