Spinach Artichoke Chicken Casserole Recipe

I absolutely love this Spinach Artichoke Chicken Casserole Recipe because it brings that rich, comforting vibe you crave on a busy weeknight but with a dash of elegance. Whenever I make it for my family, it feels like a special occasion even if it’s just a regular Tuesday—creamy, cheesy, and packed with flavorful spinach and artichokes that elevate simple chicken to something unforgettable.

You’ll find that this recipe works beautifully when you want something hearty but don’t have hours to spend in the kitchen. It’s straightforward, uses easy-to-find ingredients, and the all-in-one bake means minimal cleanup. Trust me, once you try this casserole, it’s going to become your go-to for both dinner parties and cozy family meals.

Ingredients You’ll Need

The magic of this Spinach Artichoke Chicken Casserole Recipe lies in how these simple ingredients come together—it’s creamy, cheesy, and veggie-packed without feeling heavy. Plus, using thawed spinach and canned artichokes saves a ton of time.

• Cooked chicken: I prefer rotisserie chicken for that juicy, tender texture and saved so much prep time.
• Frozen spinach: Thawed and squeezed dry—this cuts out chopping and keeps the casserole from getting watery.
• Artichoke hearts: Plain canned ones work best; I chop them roughly for texture.
• Cream cheese: Bring it to room temperature so it blends smoothly with the other dairy.
• Parmesan cheese: Freshly grated adds a sharp, nutty flavor that complements the creamy base.
• Mozzarella cheese: Shredded, because gooey melted cheese is life.
• Sour cream: Adds tang and a silky texture to the mix.
• Heavy cream: Makes the casserole truly luscious and rich.
• Mayonnaise: I use my homemade mayo here—it boosts creaminess and tang, but store-bought works great too.
• Garlic: Minced fresh garlic is a must to give the whole dish that warm aroma.
• Salt and pepper: Season to taste to balance all the flavors perfectly.

Variations

I love to mix things up with this casserole depending on the mood and what I have on hand — you really can customize it to suit your tastes or dietary needs without losing that classic creaminess.

• Adding Bacon: Crispy bacon bits stirred in add incredible smoky flavor; my family goes crazy for this twist.
• Using Greek Yogurt: Swap sour cream for Greek yogurt for a protein boost and tangy freshness.
• Vegan Version: Replace dairy with plant-based cream cheese and cheese alternatives; I tried it with cashew cream and it was surprisingly delicious.
• Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeño if you like some heat to balance the richness.

How to Make Spinach Artichoke Chicken Casserole Recipe

Step 1: Gather and Prep Your Ingredients

First things first, preheat your oven to 375°F so it’s ready when you are. While it heats, make sure your frozen spinach is fully thawed and squeezed dry—this keeps your casserole from getting soupy. Chop your artichokes roughly and shred or chop your cooked chicken if not already done.

Step 2: Mix the Creamy Base

In a large mixing bowl, combine cream cheese (softened), sour cream, heavy cream, mayonnaise, minced garlic, salt, and pepper. I like to mix this by hand with a sturdy spoon because the texture looks better and melts nicely in the oven. Once creamy and smooth, stir in your shredded chicken, spinach, chopped artichokes, and grated parmesan cheese.

Step 3: Assemble and Bake

Spray a 9” x 13” baking dish with nonstick spray and pour your mixture in, spreading it evenly. Top the entire casserole with shredded mozzarella cheese for that golden bubbly finish. Bake at 375°F for 20 minutes, then crank the oven to 400°F and bake another 5 minutes or until beautifully golden and bubbly on top.

Step 4: Cool and Serve

Allow the casserole to cool just slightly before serving—it helps it set and makes scooping easier. This is super important as the casserole is rich and piping hot right out of the oven, so patience is key here!

How to Serve Spinach Artichoke Chicken Casserole Recipe

Garnishes

I like to sprinkle a little fresh chopped parsley or chives on top before serving—it adds a fresh pop of color and a subtle brightness that cuts through the richness. Sometimes a squeeze of fresh lemon juice over the plate really wakes up the flavors too.

Side Dishes

This casserole pairs wonderfully with simple sides like garlic roasted potatoes or a crisp green salad with a light vinaigrette. For a veggie boost, steamed broccoli or roasted carrots add crunch and color.

Creative Ways to Present

For a dinner party, I’ve served this casserole in individual ramekins topped with extra cheese and broiled for a minute to make personal golden crusts. It’s impressive and lets guests enjoy just the right portion easily.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in an airtight container in the fridge—usually it keeps perfectly for 3 to 4 days. Reheating tastes just as good when you warm it in the oven or microwave gently.

Freezing

This Spinach Artichoke Chicken Casserole Recipe freezes really well. I freeze it before baking in a freezer-safe dish, then thaw overnight in the fridge before cooking. It’s a lifesaver for busy weeks.

Reheating

To reheat, cover the dish with foil and heat at 350°F until warmed through, about 20 minutes, then remove the foil for the last 5 minutes to refresh the melted cheese topping. This keeps things creamy but not dried out.

FAQs

Final Thoughts

This Spinach Artichoke Chicken Casserole Recipe has been a staple in my kitchen for years, and I recommend it to everyone who wants a cozy, crowd-pleasing meal without the fuss. It’s one of those dishes that feels both indulgent and nourishing at the same time. I hope you enjoy making it as much as I do—get ready for compliments, happy bellies, and easy leftovers for days!

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