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Spinach Artichoke Chicken Casserole featured image showcasing a creamy, bubbly baked dish.
Lady Maria

Spinach Artichoke Chicken Casserole Ultimate

This Spinach Artichoke Chicken Casserole delivers the comforting flavors of your favorite dip in a hearty, family-friendly meal. It's a creamy, cheesy, and bubbly baked casserole perfect for busy weeknights or potlucks. Enjoy the ultimate comfort food hug in a dish!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 10 ounces frozen spinach, thawed and drained
  • 14 ounces artichoke hearts, drained and quartered
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cloves garlic, minced
  • 1 1/2 cups mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Garlic powder optional, for seasoning chicken

Equipment

  • Oven
  • 9x13 inch baking dish
  • Large bowl
  • Skillet
  • measuring cups and spoons
  • knife
  • Cutting board
  • Mixing spoons

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook chicken breasts using your preferred method (bake, boil, or pan-fry) until cooked through. Season with garlic powder if desired.
  3. Once cooled slightly, shred or dice the chicken.
  4. In a skillet, heat olive oil over medium heat.
  5. Add minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
  6. In a large bowl, combine the shredded chicken, sautéed garlic, thawed and drained spinach, artichoke hearts, cream cheese, mayonnaise, sour cream, 1 cup mozzarella cheese, Parmesan cheese, salt, and pepper.
  7. Mix everything together until well combined.
  8. Pour the mixture into a greased 9x13 inch baking dish.
  9. Spread it evenly.
  10. Top with the remaining 1/2 cup mozzarella cheese, if desired.
  11. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
  12. Let the casserole rest for a few minutes before serving.

Notes

Drain the spinach well to prevent a watery casserole. Try using rotisserie chicken for a shortcut. Substitute Greek yogurt for sour cream for a tangier, healthier option. Use a different cheese blend, such as cheddar or Monterey Jack. Add a pinch of red pepper flakes for a little heat. Top with buttery breadcrumbs or crushed crackers for added texture. The casserole can be stored in the refrigerator for up to 3 days.