Spinach and Artichoke Chicken Casserole is that cozy, cheesy dish you didn’t know you needed—until now. If your weeknights feel like a juggling act between work, kids, and remembering where you left your coffee (from three hours ago), this casserole is about to be your hero.
It’s creamy, hearty, and so easy to pull together that it feels like a little dinner-time miracle. Between the juicy chicken, savory spinach, and tangy artichokes, this meal brings restaurant-level comfort straight to your kitchen. Whether it’s for a casual family dinner or a laid-back get-together with friends, this Spinach and Artichoke Chicken Casserole will quickly earn a permanent spot in your meal rotation.
Table of Contents
What is Spinach and Artichoke Chicken Casserole?
Spinach and Artichoke Chicken Casserole is a creamy, cheesy baked dish that combines tender chicken with spinach and artichoke hearts—flavors inspired by the classic spinach-artichoke dip everyone loves. Picture that gooey, tangy goodness baked into a satisfying dinner that’s both comforting and easy to make. The beauty of this casserole lies in its layers: moist chicken, creamy sauce, and a golden breadcrumb topping that adds the perfect crunch. It’s the kind of dish that makes your home smell amazing and gets everyone asking, “When’s dinner ready?” Whether you’re cooking for picky eaters or a crowd, this casserole always delivers on taste, texture, and heartwarming comfort.
Reasons to Try Spinach and Artichoke Chicken Casserole
If you’re looking for a dinner that tastes indulgent but doesn’t require a culinary degree, Spinach and Artichoke Chicken Casserole checks every box. First, it’s easy—like, mix-it-all-together-and-bake easy. Second, it’s budget-friendly, using pantry staples and a few fresh ingredients. Third, it’s versatile: serve it as a stand-alone meal or pair it with something light for balance. Plus, it reheats beautifully, making it perfect for leftovers or meal prep. Most importantly, it’s just plain delicious—the kind of dish that makes even a Tuesday night feel special. Need more inspiration for creamy, cozy dinners? You’ll love our Creamy Chicken Broccoli Casserole and Cheesy Broccoli Rice Casserole.
Ingredients Needed to Make Spinach and Artichoke Chicken Casserole
- 2 cups cooked chicken, shredded or diced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon olive oil
- ¼ cup breadcrumbs
- 1 tablespoon butter, melted
Instructions to Make Spinach and Artichoke Chicken Casserole
This Step-by-Step Spinach and Artichoke Chicken Casserole guide walks you through everything from prep to that first golden, cheesy bite. Whether you’re a confident home cook or someone who still triple-checks if the oven’s on, this breakdown makes it simple, fun, and practically foolproof.
Step 1: Preheat and Prep Like a Pro
Start this Step-by-Step Spinach and Artichoke Chicken Casserole by preheating your oven to 375°F (190°C). This temperature gives your casserole that perfect blend of creamy center and crispy topping. Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray—this small step keeps cleanup easy later (because no one enjoys scrubbing baked-on cheese). If you’d like to learn more about the best bakeware options for casseroles, check out my detailed guide in The Best Broccoli Casserole—I share my favorite dish materials for even cooking and browning.
Step 2: Mix Up the Creamy Magic
In a large bowl, combine the cooked chicken, chopped artichoke hearts, and thawed spinach. (Pro tip: make sure you really squeeze the spinach dry. Too much moisture can make the casserole soggy.) Add in the mayonnaise, sour cream, ¾ cup of mozzarella, ¾ cup of Parmesan, garlic powder, onion powder, black pepper, and salt.
Stir everything together until you have a thick, creamy mixture that smells amazing already. This Step-by-Step process helps you create a perfectly balanced filling—savory, tangy, and rich without being heavy. If you’re out of sour cream or prefer a lighter option, Greek yogurt works beautifully. You can find more substitution ideas in my Creamy Chicken Broccoli Rice Cheese Casserole, where I share several healthy swaps that don’t sacrifice flavor.
Step 3: Assemble with Love
Spread the creamy chicken mixture evenly in your prepared baking dish. Take a small bowl and mix breadcrumbs with melted butter until the crumbs look slightly damp and golden. These buttery crumbs will give your Spinach and Artichoke Chicken Casserole that irresistible crunch on top. Sprinkle the breadcrumb mixture over your casserole, then add the remaining mozzarella and Parmesan cheese. This Step-by-Step layering ensures each bite delivers that gooey-cheesy-meets-crispy-crunch balance that defines comfort food. Want to switch things up? Try using crushed Ritz crackers or panko for a lighter texture—similar to the topping used in my Easy Cheesy Broccoli and Cauliflower Bake.
Step 4: Bake Until Golden Perfection
Cover your dish with foil and bake for 20 minutes. This Step-by-Step approach traps the heat and moisture, helping the casserole stay creamy underneath. After 20 minutes, remove the foil and bake for another 10–15 minutes. Watch for that magical moment when the cheese turns golden and starts bubbling gently at the edges—that’s your sign it’s done. The smell will probably have your family hovering near the oven by now. If you love experimenting with bake times and textures, you’ll enjoy my Creamy Turkey Broccoli Skillet, where I explain how cooking time impacts cream-based dishes.
Step 5: Rest Before Serving
Once your Spinach and Artichoke Chicken Casserole is baked to perfection, remove it from the oven and let it rest for about 10 minutes. This Step-by-Step resting period allows the cheese and sauce to set slightly, making it easier to serve neat squares instead of a creamy (albeit delicious) mess. Use this time to toss together a quick side salad or warm up a loaf of crusty bread—perfect companions for soaking up every bit of that luscious sauce. For some side dish inspiration, peek at my Creamy Corn Casserole for Thanksgiving; it pairs beautifully with this dish, even outside the holidays.
Step 6: Optional Finishing Touches
If you’re feeling fancy, garnish your casserole with a sprinkle of fresh parsley or a dusting of paprika before serving. It adds a pop of color and just a hint of freshness. Serve warm, and watch how quickly it disappears. This Step-by-Step Spinach and Artichoke Chicken Casserole not only delivers flavor but also creates a cozy dinner experience that everyone at your table will love.
By following this Step-by-Step guide, you’re guaranteed a creamy, comforting meal that’s just as perfect for a quiet weeknight as it is for a weekend gathering. And when you’re ready to try more crave-worthy casseroles, don’t miss my Classic Green Bean Casserole Recipe—it’s another family favorite that brings nostalgic flavor with a modern twist.
What to Serve with Spinach and Artichoke Chicken Casserole
This casserole shines on its own but pairs wonderfully with a few simple sides. A crisp garden salad or roasted veggies add freshness to balance the creamy texture. If you’re feeling indulgent, serve it with buttery garlic bread or warm dinner rolls. For a cozy fall meal, pair it with our Easy Cheesy Broccoli and Cauliflower Bake or Creamy Corn Casserole for Thanksgiving. And if you’re serving guests, a light dessert like apple turnovers or pumpkin pie will round out the meal perfectly.
Key Tips for Making Spinach and Artichoke Chicken Casserole
Drain your spinach thoroughly—nobody likes a watery casserole! Use a kitchen towel to squeeze out extra moisture. If you’re short on time, use rotisserie chicken for quick prep. For a lighter twist, substitute Greek yogurt for sour cream, or use reduced-fat cheeses without sacrificing flavor. Want more kick? Add a pinch of red pepper flakes or a dash of hot sauce. And here’s a little secret: this casserole tastes even better the next day, as the flavors settle and blend overnight.
Storage and Reheating Tips for Spinach and Artichoke Chicken Casserole
Let leftovers cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F for 15–20 minutes, or microwave individual portions for about 90 seconds. For freezing, wrap the unbaked casserole tightly with plastic wrap and foil—it can stay frozen for up to 3 months. When you’re ready to enjoy it, bake straight from frozen, adding about 15 minutes to the cooking time.
FAQs
Can I use fresh spinach instead of frozen? Absolutely! Just sauté it first to remove excess water.
Can I make this casserole ahead of time? Yes, prep it the night before and refrigerate until baking.
Can I substitute the mayonnaise? Try using Greek yogurt or cream cheese for a tangy twist.
How do I make it gluten-free? Use gluten-free breadcrumbs or crushed rice crackers instead.
Final Thoughts
Spinach and Artichoke Chicken Casserole is comfort food at its finest—creamy, cheesy, and full of flavor. It’s the kind of dish that feels like a warm hug after a long day. Whether you’re feeding your family or making something ahead for a busy week, this recipe will never let you down. And once you try it, you might find yourself craving it again before the week’s even over!
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Spinach and Artichoke Chicken Casserole – Creamy, Easy, and Delicious
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 1 hr
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This rich and savory casserole brings together tender chicken, earthy spinach, and tangy artichokes, all smothered in gooey cheese and a crispy topping. Perfect for any gathering!
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1 tablespoon olive oil
- 1⁄4 cup breadcrumbs
- 1 tablespoon butter, melted
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, chopped artichoke hearts, and thawed spinach.
3. Add mayonnaise, sour cream, 3/4 cup mozzarella cheese, 3/4 cup Parmesan cheese, garlic powder, onion powder, black pepper, and salt. Mix everything until well combined.
4. Lightly grease a 9×13-inch baking dish with olive oil.
5. Spread the chicken and spinach mixture evenly in the prepared baking dish.
6. In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are thoroughly coated.
7. Sprinkle the breadcrumb mixture over the casserole, then follow with the remaining mozzarella and Parmesan cheese.
8. Cover the casserole with foil and bake in the preheated oven for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
10. Remove from the oven and allow it to cool slightly before serving.
Notes
This dish can be prepared a day in advance and stored in the refrigerator; just add 5-10 minutes to the baking time.
Serve it with a side salad or garlic bread for a complete meal.
Substitute Greek yogurt for sour cream for a healthier version.
For a spicy twist, add a pinch of red pepper flakes to the mixture.
