There’s something undeniably comforting about a warm, creamy casserole fresh from the oven—especially when it combines the classic flavors of spinach and artichoke with juicy, tender chicken. This Spinach Artichoke Chicken Casserole was born out of necessity during a hectic week when I needed to use up leftover rotisserie chicken and half a tub of cream cheese. What started as a fridge clean-out turned into a family favorite that we now make again and again.
This dish transforms the nostalgic flavor of spinach artichoke dip—chunky, tangy, and savory—into a hearty, protein-packed meal perfect for cozy weeknights or casual entertaining. Over time, I’ve tested variations, played with ingredients, and picked up a few tricks to make this recipe reliably delicious.
Why You’ll Love This Recipe
- Creamy, cheesy comfort food that’s not too heavy
- Family-friendly—even picky eaters love it
- Great for meal prep with fantastic leftovers
- Naturally low-carb and gluten-free
- Customizable with your favorite veggies or cheeses
- Quick prep, especially with rotisserie chicken
Ingredients You’ll Need
Main Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 (14 oz) can artichoke hearts, drained and roughly chopped
- 2 cups fresh spinach, chopped – or 1 cup frozen spinach, thawed and squeezed dry
- 4 oz cream cheese, softened
- ½ cup sour cream (or substitute Greek yogurt)
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ tsp onion powder
- Salt and pepper, to taste
Optional Add-ins
- Red pepper flakes for heat
- Cooked mushrooms or sautéed onions for extra umami
- Chopped sun-dried tomatoes for a sweet-tart flavor boost
How to Make Spinach Artichoke Chicken Casserole
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: Make the Creamy Base
In a large bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth. (Room-temperature cream cheese makes this easier.)
Step 3: Add Flavor and Texture
Stir in garlic, onion powder, salt, pepper, Parmesan, and half the mozzarella. Then fold in chopped artichokes, spinach, and shredded chicken until evenly coated.
Step 4: Assemble the Casserole
Spread the mixture evenly in the prepared dish. Sprinkle the remaining mozzarella on top.
Step 5: Bake
Bake uncovered for 25–30 minutes, until hot, bubbly, and golden on top.
Step 6: Rest and Serve
Let rest 5–10 minutes before serving for the best texture and clean slices.
Expert Tips for Best Results
- Use freshly shredded cheese for better melt and flavor
- Drain spinach and artichokes well to avoid excess moisture
- Taste before baking to adjust salt levels
- Add a crunchy topping (e.g., crushed crackers, pork rinds, or almond flour) if you like texture contrast
Variations & Substitutions
- Lighter version: Use Greek yogurt and reduced-fat cream cheese
- Keto-friendly: Keep as-is or add more cheese and fatty cuts of chicken
- Vegetarian: Omit the chicken and double the veggies
- Spicy twist: Add jalapeños or hot sauce
- Add grains: Stir in cooked rice or quinoa for a fuller meal
Serving Suggestions
This dish is satisfying on its own but pairs well with:
- Simple green salad with lemon vinaigrette
- Roasted veggies like broccoli or asparagus
- Cauliflower rice or garlic mashed cauliflower
- Crusty bread (if not low-carb)
- A glass of Chardonnay or crisp Sauvignon Blanc
Storage & Reheating
- To store: Cool completely, then refrigerate for up to 4 days.
- To freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- To reheat: Microwave individual portions for 1–2 minutes or reheat the entire casserole in a 350°F oven for about 20 minutes.
FAQs
Can I use frozen spinach instead of fresh?
Yes—just thaw and squeeze out excess water.
Is this casserole keto or low-carb?
Yes, it’s naturally low-carb and keto-friendly.
Can I make this ahead of time?
Absolutely. Assemble it up to a day ahead, cover, and refrigerate. Let sit at room temp for 20 minutes before baking.
What’s the best chicken to use?
Rotisserie chicken is easy and flavorful, but any cooked and shredded chicken breast or thigh works.
Can I make it dairy-free?
Use dairy-free alternatives for cream cheese, sour cream, and cheese. The texture will vary slightly but it’s still delicious.
Spinach Artichoke Chicken Casserole has become a true comfort staple in our home—and I hope it becomes one in yours too. It brings people to the table with a smile, whether on a busy weeknight or during a cozy weekend dinner. I’ve made it more times than I can count, and it never fails to deliver rich, creamy, satisfying flavor.
If you try this recipe, I’d love to hear about it! Share your twist in the comments or tag me if you post it online—I always enjoy seeing how others make it their own.
Nutrition (Approx. per serving)
- Calories: 380
- Protein: 28g
- Fat: 28g
- Carbs: 6g
- Fiber: 2g
- Sugar: 1g