If you’re craving a comfort food with a fresh twist, the Spinach Artichoke Chicken Casserole Recipe is exactly what you need. This casserole combines tender shredded chicken with the creamy goodness of spinach and artichokes, all baked to bubbly, cheesy perfection. Each bite is a delightful balance of savory flavors and satisfying textures, perfect for family dinners or sharing with friends. Trust me, once you try this dish, it will quickly become one of your go-to recipes for a deliciously easy weeknight meal or a cozy weekend treat.
Ingredients You’ll Need
The beauty of the Spinach Artichoke Chicken Casserole Recipe is in its simplicity—each ingredient plays a vital role to create harmony in taste, texture, and color. From the creamy base to the sharp, melted cheeses, these straightforward ingredients come together to make something truly special.
- Shredded cooked chicken (3 ½ cups): The hearty protein foundation that makes this casserole filling and flavorful.
- Artichoke hearts, drained and chopped (14 ounces): Adds a subtle tang and unique texture that livens up every bite.
- Cream cheese, softened (1 cup): Brings velvety richness and helps bind all the flavors together.
- Mayonnaise (½ cup): Enhances moisture and adds a lovely slight tanginess.
- Sour cream or plain Greek yogurt (½ cup): Introduces creaminess and a mild tart note to brighten the dish.
- Dijon mustard (1 tablespoon): Gives a gentle kick and depth to the creamy sauce.
- Garlic, minced (2 cloves): Delivers aromatic savoriness essential for a tasty casserole.
- Onion powder (1 teaspoon): Offers subtle sweetness without overpowering other ingredients.
- Kosher salt (1 teaspoon, or to taste): Balances and enhances all the flavors perfectly.
- Ground black pepper (½ teaspoon, or to taste): Adds a gentle heat that rounds out the dish.
- Mozzarella cheese, shredded (2 cups, divided): Melts beautifully for that irresistible gooey layer.
- Parmesan cheese, grated (1 cup, divided): Contributes savory umami and a golden crust.
- Fresh spinach (4 ounces, about 3 cups): Provides vibrant color and fresh, earthy flavor that lightens the casserole.
How to Make Spinach Artichoke Chicken Casserole Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9×13 inch baking dish with nonstick spray so nothing sticks and clean-up stays easy. This initial step sets you up for a smooth cooking process and a perfectly baked casserole.
Step 2: Layer Chicken and Artichokes
Spread the shredded cooked chicken evenly across the bottom of your prepared baking dish. This ensures every bite has the right amount of protein. Next, layer the chopped artichoke hearts over the chicken. The artichokes provide subtle sweetness and a nice bite that contrasts with the tender chicken.
Step 3: Make the Sauce
In a large bowl, combine the softened cream cheese, mayonnaise, sour cream (or Greek yogurt), Dijon mustard, minced garlic, onion powder, salt, and pepper. Use an electric mixer to blend everything thoroughly until smooth and creamy. Once the base is ready, gently fold in 1 cup of shredded mozzarella, ½ cup of grated Parmesan cheese, and the fresh spinach. This mixture will be the luscious sauce that ties the dish together with richness and a fresh veggie touch.
Step 4: Assemble and Bake
Pour the creamy sauce over the chicken and artichoke layers, spreading it evenly throughout the dish. Then sprinkle the remaining 1 cup mozzarella and ½ cup Parmesan cheese on top—it’s going to melt and brown beautifully. Bake for 25 to 30 minutes, or until you see the sauce bubbling and the cheese turning a gorgeous golden brown. This oven time develops the perfect texture with creamy interior and a slightly crisp topping.
Step 5: Broil for Extra Crispiness (Optional)
If you love a crispy, golden crust (and who doesn’t?), place your casserole under the broiler for 2 to 3 minutes after baking. Keep a close eye so it doesn’t burn. This step adds a little extra wow factor to your Spinach Artichoke Chicken Casserole Recipe, making it look as incredible as it tastes.
How to Serve Spinach Artichoke Chicken Casserole Recipe
Garnishes
Simple garnishes like freshly chopped parsley or basil bring a bright, herbal note that pairs wonderfully with the creamy richness of the casserole. A sprinkle of crushed red pepper flakes can add a subtle spicy kick if you like a little heat. These finishing touches elevate the presentation and flavor.
Side Dishes
This casserole pairs beautifully with a variety of sides. Serve it alongside fluffy rice, creamy mashed potatoes, or even cauliflower rice for a low-carb option. A fresh green salad with a lemon vinaigrette complements the richness of the dish perfectly, offering textural contrast and brightness.
Creative Ways to Present
Serve the casserole family-style right from the baking dish for a cozy, communal meal, or portion it out onto pretty plates with individual fresh herb sprigs. For a casual gathering, scoop it into soft rolls or pita pockets for delightful handheld treats. No matter how you serve it, this recipe shines in any setting.
Make Ahead and Storage
Storing Leftovers
After enjoying your casserole, store any leftovers in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld even more, making reheated portions even tastier. Just be sure to cover it well to keep it moist and fresh.
Freezing
The Spinach Artichoke Chicken Casserole Recipe also freezes wonderfully. Transfer leftovers into a freezer-safe container and freeze for up to 2 months. When you’re ready to enjoy again, thaw it overnight in the fridge for best results.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through, usually about 20 minutes, to bring back that lovely baked texture. If pressed for time, the microwave works fine—just cover the dish to keep moisture in and heat evenly.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but make sure to thaw and squeeze out excess water before folding it into the sauce. This prevents the casserole from becoming watery and keeps the flavors vibrant.
Is it possible to make this casserole dairy-free?
While this recipe relies heavily on cheese and cream-based ingredients, you could experiment with dairy-free cream cheese, mayonnaise, and cheeses. The texture and flavor might differ slightly, but it can still be delicious!
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works perfectly and saves time. Just shred the cooked chicken and use it as directed in the recipe—it adds great flavor and convenience.
How can I make this casserole spicier?
If you want to add some heat, consider mixing in diced jalapeños, a dash of cayenne pepper, or sprinkling crushed red pepper flakes either inside the casserole or as a garnish.
Is this recipe suitable for meal prep?
Definitely! This casserole is ideal for meal prepping. It can be cooked in advance, portioned out, and reheated throughout the week for easy, satisfying meals.
Final Thoughts
There is something so comforting and satisfying about the Spinach Artichoke Chicken Casserole Recipe. It’s a wonderful blend of creamy, cheesy goodness with the fresh pop of spinach and artichokes that turns simple ingredients into a memorable meal. Whether you’re feeding your family or impressing guests, this casserole brings warmth and joy in every bite. Give it a try—you might just find your new favorite dinner!
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Spinach Artichoke Chicken Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
A creamy and cheesy Spinach Artichoke Chicken Casserole that combines shredded chicken, artichoke hearts, fresh spinach, and a flavorful cream cheese-based sauce, baked to bubbly perfection and topped with melted mozzarella and Parmesan cheeses. Perfect as a hearty and comforting main dish.
Ingredients
Chicken and Vegetables
- 3 ½ cups shredded cooked chicken
- 14 ounces artichoke hearts, drained and chopped (1 can)
- 4 ounces fresh spinach (about 3 cups)
Sauce and Seasonings
- 1 cup cream cheese, softened
- 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
Cheese
- 2 cups freshly shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Layer Chicken and Artichokes: Evenly spread the shredded cooked chicken across the bottom of the prepared baking dish. Top the chicken with the chopped artichoke hearts to create the casserole base.
- Make Sauce: In a large mixing bowl, use an electric mixer to combine the softened cream cheese, mayonnaise, sour cream (or Greek yogurt), Dijon mustard, minced garlic, onion powder, kosher salt, and ground black pepper until smooth. Gently fold in 1 cup of shredded mozzarella cheese, ½ cup of grated Parmesan cheese, and the fresh spinach leaves until evenly incorporated into the sauce.
- Assemble and Bake: Pour the creamy sauce mixture evenly over the chicken and artichokes in the baking dish. Sprinkle the top with the remaining 1 cup of mozzarella cheese and ½ cup of Parmesan cheese. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown on top.
- Broil for Crispiness (Optional): For an extra browned and crispy cheese topping, switch your oven to broil and broil the casserole for 2-3 minutes. Watch carefully to prevent burning.
- Serve: Serve the casserole hot as a standalone meal or over a bed of rice, cauliflower rice, or pasta for a complete dinner.
Notes
- You can substitute sour cream with plain Greek yogurt for a tangier flavor and added protein.
- Use fresh or frozen spinach, but be sure to thaw and squeeze out excess water if using frozen.
- For a lower-fat version, substitute mayonnaise and sour cream with Greek yogurt and use reduced-fat cheeses.
- Make sure the chicken is well shredded for even layering and better texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
