This Chicken Spinach and Artichoke Casserole combines tender chicken, fresh spinach, and creamy artichoke goodness into one hearty casserole dish.
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Inspired by everyone’s favorite dip, this recipe takes cheesy spinach artichoke dip to the next level by turning it into a main course that’s satisfying, flavorful, and perfect any time of year.
Whether it’s your first time making this or you’re an experienced casserole maker, this hearty dish will quickly become one of your favorite things.
If you love meat and veggie recipes, then next you should try this vegetable lasagna with white sauce recipe or this Air Fryer Kielbasa and Veggies recipe.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Chicken Breasts – Boneless, skinless chicken breasts are perfect for this recipe because they’re tender and low fat.
- Artichoke Hearts – Canned artichoke hearts are a great way to add a tangy, briny note to the dish. Look for ones packed in water rather than oil to avoid excess moisture. Chop them into bite-sized pieces so they spread evenly.
- Frozen or Fresh Spinach – Frozen spinach is convenient and saves time, but you’ll need to thaw and remove excess water before using it.
- Cheesy Base (Mayonnaise, Sour Cream, and Cheeses) – This cheesy mixture forms the creamy sauce that ties all the ingredients together. Use mayonnaise for richness, sour cream for tang, parmesan cheese for a salty bite, and mozzarella for that gooey, melty texture that makes casseroles irresistible.
- Garlic & Seasonings – A dash of minced garlic, black pepper, onion powder, and dried oregano gives this dish so much flavor.
- Crunchy Breadcrumb Topping – For a satisfying crunch on top of the chicken, sprinkle breadcrumbs mixed with parmesan cheese over the entire casserole before baking.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: In a large mixing bowl, combine the shredded chicken, chopped artichokes, and drained spinach.
Step 2: In a separate bowl, mix together mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, dried oregano, onion powder, salt, and pepper.
Step 3: Add the creamy mixture to the chicken and vegetables, stirring until everything is well-coated.
Step 4: In a preheated oven, transfer the mixture to the prepared baking dish, spreading it evenly. Top with the remaining cheese and cook until golden brown.
Storage
Storage – Keep leftovers sealed in an airtight container in the refrigerator. The casserole will stay fresh for 3–4 days, making it great for easy weeknight meals or lunch the next day.
Freezing – Want to turn this into a freezer meal? Prepare the casserole but stop before baking. Cover tightly with plastic wrap, then aluminum foil. Store in the freezer for up to 2 months.
Reheating – For the best results, thaw the frozen casserole in the fridge overnight, then bake at 375 degrees F until heated through. Cover with foil to avoid drying out the sauce.
Wendy’s Tips
- Excess Moisture: Avoid a watery casserole by draining artichokes and spinach thoroughly.
- Mix it Up: Add cooked red bell peppers or sautéed mushrooms for extra layers of flavor.
- Make it Low Carb: Swap breadcrumbs with crushed pork rinds or serve with cauliflower rice for a keto-friendly full meal.
- Great Way to Use Leftovers: This is an easy way to use leftover chicken!
What To Serve With Chicken Spinach and Artichoke Casserole
This recipe is packed with protein, so you won’t need much to turn it into a full meal. Add in some more veggies with this Roasted sweet potatoes and green beans or some Air Fryer Broccoli and Cauliflower.
FAQs
Absolutely! Cream cheese makes a richer, more indulgent casserole. Combine half cream cheese and half heavy cream for the tastiest results.
Absolutely! This is a great way to use up leftover chicken, and it will save you some prep time. Just make sure the chicken is fully heated through when reheating the casserole.
Chicken Spinach and Artichoke Casserole
Equipment
- 2 large mixing bowls
- 9×13 inch baking dish
- spatula
Ingredients
- 4 chicken breasts Boneless skinless , cooked and diced
- 14 ounces artichoke hearts drained and chopped
- 10 ounces frozen chopped spinach thawed and drained
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup Parmesan cheese
- 2 cups mozzarella cheese divided
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs optional, for topping
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, chopped artichokes, and drained spinach.
- In a separate bowl, mix together mayonnaise, sour cream, Parmesan cheese, 1 cup of mozzarella cheese, minced garlic, dried oregano, onion powder, salt, and pepper.
- Add the creamy mixture to the chicken and vegetables, stirring until everything is well-coated.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Top with the remaining cheese.
- If desired, sprinkle breadcrumbs over the top for a crunchy finish.
- Bake in the preheated oven for 35-40 minutes or until the casserole is bubbly and golden brown on top.
- Remove from the oven and let it rest for a few minutes before serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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