Spinach Artichoke Chicken Casserole Recipe

If you love the creamy, cheesy goodness of classic spinach artichoke dip, wait until you try this Spinach Artichoke Chicken Casserole Recipe! It’s everything you adore about that dip but turned into a full meal that’s satisfying and easy enough for weeknights. I absolutely love how this casserole combines tender chicken with spinach and artichokes enveloped in a luscious cheese sauce – comfort food at its best.

When I first made this, my family went crazy for it; it’s the perfect dish for busy evenings or casual gatherings. Plus, it reheats beautifully, so if you’re anything like me, the leftovers are just as amazing the next day. Trust me, once you try this Spinach Artichoke Chicken Casserole Recipe, it’ll become one of your go-to recipes for quick dinners or crowd-pleasers.

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Ingredients You’ll Need

These ingredients come together perfectly to create a creamy, cheesy, and hearty casserole. A few tips: make sure to thaw and drain the spinach well to avoid excess water, and using freshly grated Parmesan really boosts the flavor.

• Cooked Chicken: I like using shredded rotisserie chicken for speed, but leftover baked chicken works great too.
• Frozen Spinach: Thawed and squeezed dry — this keeps the casserole from getting watery.
• Artichoke Hearts: Use plain, chopped artichokes for the best texture and taste.
• Cream Cheese: Room temperature cream cheese blends smoothly into the sauce, no lumps.
• Parmesan Cheese: Freshly grated gives a nuttier, more vibrant flavor than pre-grated.
• Mozzarella Cheese: Shredded low-moisture mozzarella melts beautifully on top.
• Sour Cream: Adds tanginess and richness, key for balance.
• Heavy Cream: Makes the sauce silky and extra creamy.
• Mayonnaise: Adds a subtle creaminess you might not expect but that amps this recipe up—I even use my homemade mayo here.
• Garlic: Minced fresh for that aromatic kick everyone loves.
• Salt and Pepper: To taste, but don’t skip; enhances all the flavors.

Variations

I love making this casserole my own depending on what we have or dietary needs. Feel free to experiment, but here are a few favorite tweaks I’ve made that might inspire you too.

• Vegetarian Version: Swap out the chicken for extra mushrooms or use a plant-based chicken substitute – it still tastes delicious and cheesy.
• Spicy Kick: Add a pinch of red pepper flakes or some chopped jalapeños to the cheese mixture for a subtle heat my husband adores.
• Cheese Swap: Try pepper jack or gouda instead of mozzarella for a different twist on the melty top layer.
• Herb Boost: Toss in fresh chopped basil or parsley right before baking to brighten up the flavor.

How to Make Spinach Artichoke Chicken Casserole Recipe

Step 1: Prepare Your Creamy Base

Start by preheating your oven to 375°F. In a large mixing bowl, combine the room temperature cream cheese, sour cream, heavy cream, mayonnaise, minced garlic, salt, and pepper. Whisk everything together until it’s smooth and creamy. This base is what makes the casserole so luscious, so take a moment to get it perfectly mixed—no lumps here!

Step 2: Add the Good Stuff

Fold in your shredded cooked chicken, thawed and squeezed spinach, chopped artichoke hearts, and grated Parmesan cheese. Stir everything until the ingredients are evenly coated in that creamy mixture. This is when the magic really happens — all those flavors blend beautifully.

Step 3: Bake with Mozzarella Topping

Spray a 9″ x 13″ baking dish with nonstick spray, then spread your mixture evenly inside. Sprinkle the shredded mozzarella cheese over the top—this will create a golden, bubbly crust that’s pure comfort. Pop it in the oven and bake for 20 minutes at 375°F. Then crank up the heat to 400°F and bake for an additional 5 minutes until the cheese is nicely browned and bubbly.

Step 4: Cool and Serve

Once baked, let the casserole cool for a few minutes before serving to let it set slightly. This helps it slice nicely and keeps those molten cheese strings manageable! I find this step makes plating much easier and enjoyable.

How to Serve Spinach Artichoke Chicken Casserole Recipe

Garnishes

I usually sprinkle chopped fresh parsley or basil over the top just before serving—it adds a lovely color contrast and fresh herbal brightness that cuts through the richness perfectly. Sometimes I also dust a little extra Parmesan for that final flavorful touch.

Side Dishes

I love pairing this casserole with a crisp green salad dressed in lemon vinaigrette to lighten things up. Roasted garlic potatoes or steamed green beans also round out the meal nicely, giving you both comfort and balance.

Creative Ways to Present

For special occasions, I like serving the casserole in individual ramekins topped with extra mozzarella and broiled to a bubbly golden finish. It looks fancy but is so easy, and everyone gets their own personal cheesy, creamy treat.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. Reheating in the oven or microwave works well, though oven reheating keeps the texture a little better if you have time.

Freezing

This casserole freezes beautifully. I portion it into freezer-safe containers and freeze it for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers covered with foil in a 350°F oven for about 20 minutes or until heated through. This helps the dish stay moist and the cheese creamy instead of drying out like in a microwave.

FAQs

Final Thoughts

Making this Spinach Artichoke Chicken Casserole Recipe has become a little family tradition because it’s just so comforting and easy to whip up. I love sharing it with friends and always get asked for the recipe. If you’re looking for a crowd-pleasing dish that feels cozy but is simple enough for busy nights, this casserole is exactly what you need. Give it a try—I’m confident it’ll become one of your favorites too!

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