Spinach Artichoke Chicken Casserole (Creamy & Cheesy!) Recipe
This Spinach Artichoke Chicken Casserole is a creamy, cheesy, and comforting dish featuring tender cooked chicken mixed with artichoke hearts, spinach, and a blend of cream cheese, Greek yogurt, and cheeses. Baked until bubbly and golden, it makes a perfect hearty dinner or meal prep option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Dairy Mixture
- 8 ounces cream cheese (at room temperature)
- 1 cup plain Greek yogurt (or sour cream)
- 1 cup shredded mozzarella cheese, divided
- ⅓ cup grated Parmesan cheese, plus more for topping
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Vegetables and Protein
- 3 cups artichoke hearts, roughly chopped (frozen and defrosted, or canned and drained)
- 1 (5-ounce) bag baby spinach
- 2 heaping cups cooked chicken
Miscellaneous
- Avocado oil or cooking spray (for greasing the baking dish)
Instructions
- Preheat Oven: Heat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Cream Cheese Mixture: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, Greek yogurt, ½ cup of the shredded mozzarella, Parmesan cheese, minced garlic, kosher salt, and black pepper. Beat until the mixture is smooth and well blended. Alternatively, you can use a hand mixer or mix by hand with a wooden spoon if the cream cheese is soft enough.
- Add Vegetables and Chicken: To the same bowl, add the chopped artichoke hearts, baby spinach, and cooked chicken. Gently stir by hand until all ingredients are evenly incorporated into the creamy mixture.
- Prepare Baking Dish: Lightly spray a 9×13 inch ceramic baking dish with avocado oil or cooking spray to prevent sticking.
- Assemble Casserole: Transfer the cream cheese chicken mixture into the prepared baking dish. Spread it out evenly to form a uniform layer. Sprinkle the remaining ½ cup of mozzarella cheese and about 2 tablespoons of Parmesan cheese on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the casserole to heat through and the flavors to meld.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 5-10 minutes, or until the top is golden brown and bubbling beautifully.
- Cool and Serve: Let the casserole cool for 10-15 minutes after baking for easier slicing and serving. Enjoy warm as a hearty, cheesy main dish.
Notes
- For best results, ensure the cream cheese is at room temperature before mixing to achieve a smooth, creamy texture.
- You can substitute sour cream for Greek yogurt if preferred.
- The chicken can be any cooked type—leftover roasted chicken, rotisserie, or shredded poached chicken works well.
- Frozen artichoke hearts should be defrosted and drained thoroughly to avoid excess moisture in the casserole.
- Allowing the casserole to rest before serving helps with slicing and enhances flavors.
- To make this dish gluten-free, double-check that all ingredients like prepared chicken and yogurt are gluten-free certified.
Keywords: Spinach Artichoke Chicken Casserole, creamy chicken casserole, cheesy chicken dish, spinach artichoke dip casserole, baked chicken casserole
