Spinach Artichoke Chicken Casserole Recipe

This creamy cheesy Spinach Artichoke Chicken Casserole is made with tender chicken breasts, cream cheese, and artichoke hearts and ready in 45 minutes. The mozzarella layer on top melts into a bubbling golden crust while baking in the oven. I make this whenever I need a comforting dinner with minimal effort.

Why This Classic Works

I used to struggle with watery casseroles when baking chicken and spinach together. The secret is completely squeezing the liquid out of thawed frozen spinach before mixing.

Using marinated artichoke hearts instead of plain canned ones adds a massive boost of flavor. It cuts through the rich cream cheese and keeps the dish balanced.

Spinach Artichoke Chicken Casserole Ingredients

• 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 (14 oz) can marinated artichoke hearts, drained and chopped
• 10 oz frozen spinach, thawed and squeezed completely dry
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

How To Make Spinach Artichoke Chicken Casserole

1. 1. Preheat and prep: Preheat your oven to 375 degrees F and lightly grease a 9×13 inch baking dish.
2. 2. Mix the creamy base: In a large bowl, mix the softened cream cheese, sour cream, garlic powder, salt, and black pepper until smooth.
3. 3. Fold in veggies: Stir the chopped artichoke hearts, dry spinach, and half of the parmesan cheese into the cream cheese mixture.
4. 4. Combine with chicken: Add the chopped chicken breasts to the bowl and stir until all pieces are evenly coated.
5. 5. Bake the casserole: Spread the mixture into the prepared baking dish and top with the shredded mozzarella and remaining parmesan cheese. Bake uncovered for 25 to 30 minutes until bubbling and golden brown.

Recipe Tips

• Dry the spinach: Watery spinach will ruin the creamy sauce, so squeeze it in a clean towel until no drops remain.
• Use room temperature cheese: Softened cream cheese blends much easier and prevents a lumpy sauce.
• Check chicken temperature: Ensure the chicken pieces reach an internal temperature of 165 degrees F before removing from the oven.

What To Serve With Spinach Artichoke Chicken Casserole

This rich and creamy casserole pairs beautifully with a light side salad dressed in a simple vinaigrette. You can also serve it over cooked pasta, rice, or with crusty bread to soak up the delicious cheese sauce.

How To Store

Keep leftover casserole in an airtight container in the fridge for up to 3 days. I do not recommend freezing this dish because the cream cheese sauce can separate and become grainy when reheated.

FAQs

• Can I use fresh spinach instead of frozen? Yes, you can use fresh spinach. Cook it down in a skillet and drain any excess water before adding it to the cream cheese mixture.
• Can I make this ahead of time? You can assemble the casserole up to one day in advance. Cover it tightly and keep it in the fridge, then add 5 to 10 minutes to the baking time.
• What if I only have plain canned artichokes? Plain canned artichokes work perfectly fine. Just make sure to drain them well and maybe add a little extra garlic powder or a squeeze of lemon juice for flavor.
• Can I use whole chicken breasts? Yes, you can lay whole chicken breasts in the dish and spread the dip mixture on top. You will need to increase the baking time to 35 to 45 minutes.

Nutrition

• Calories: 385 kcal
• Total Fat: 24 g
• Saturated Fat: 12 g
• Cholesterol: 115 mg
• Sodium: 580 mg
• Total Carbohydrate: 8 g
• Protein: 35 g

Try More Recipes:

• Chicken Bacon Casserole Recipe
• Chicken Taco Bake Casserole Recipe
• Spinach Artichoke Dip Chicken Bake Recipe

Spinach Artichoke Chicken Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Creamy and cheesy Spinach Artichoke Chicken Casserole uses tender chicken breasts, rich cream cheese, and marinated artichokes, ready in 45 minutes. It is an incredibly comforting weeknight dinner that requires minimal effort and delivers massive flavor to your table.

Ingredients

• 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces

• 8 oz cream cheese, softened

• 1/2 cup sour cream

• 1 (14 oz) can marinated artichoke hearts, drained and chopped

• 10 oz frozen spinach, thawed and squeezed completely dry

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup shredded mozzarella cheese

• 1/2 cup grated parmesan cheese

Directions

• 1. Preheat and prep: Preheat your oven to 375 degrees F and lightly grease a 9×13 inch baking dish.
• 2. Mix the creamy base: In a large bowl, mix the softened cream cheese, sour cream, garlic powder, salt, and black pepper until smooth.
• 3. Fold in veggies: Stir the chopped artichoke hearts, dry spinach, and half of the parmesan cheese into the cream cheese mixture.
• 4. Combine with chicken: Add the chopped chicken breasts to the bowl and stir until all pieces are evenly coated.
• 5. Bake the casserole: Spread the mixture into the prepared baking dish and top with the shredded mozzarella and remaining parmesan cheese. Bake uncovered for 25 to 30 minutes until bubbling and golden brown.