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- 2 cups cooked chicken, shredded - 1 cup frozen spinach, thawed and drained - 1 can (14 oz) artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup breadcrumbs (optional for topping) - 2 tablespoons olive oil (optional for greasing the pan) Using thawed and drained spinach is key. It helps avoid excess water, which could make your casserole soggy. Feel free to use fresh spinach, but you must cook and chop it first. For artichokes, canned ones are easy, but fresh ones can add a nice touch. Cheese options are flexible. You can swap mozzarella for provolone or use a dairy-free cheese if needed. I recommend a 9x13 inch baking dish. This size gives even heat and good cooking. Use mixing bowls to combine ingredients easily. A spatula or spoon helps to mix well. Make sure you have a sharp knife for chopping the artichokes. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step gets the oven ready for baking. Grease a 9x13 inch baking dish with olive oil. Use your fingers or a paper towel to spread it evenly. This helps the casserole not stick. In a large mixing bowl, combine 1 cup of softened cream cheese, 1/2 cup of sour cream, and 2 cloves of minced garlic. Mix these until they are smooth. Next, add 2 cups of shredded cooked chicken, 1 cup of thawed and drained frozen spinach, and 1 can of chopped artichoke hearts. Add 1 teaspoon of onion powder and 1/2 teaspoon of red pepper flakes if you want a little heat. Season with salt and pepper to taste. Stir everything until it is well combined. Now, fold in half of the shredded mozzarella and half of the grated Parmesan cheese. This gives the casserole a creamy and rich flavor. Pour this mixture into the prepared baking dish. Spread it out evenly so it cooks well. Sprinkle the rest of the mozzarella and Parmesan cheese on top. If you like a crunchy topping, add 1 cup of breadcrumbs. Bake the casserole in your preheated oven for 25-30 minutes. The cheese should be bubbly and golden brown when done. To check for doneness, look for the bubbly cheese and a golden color on top. When it’s ready, take it out and let it cool for a few minutes before serving. To achieve a creamy texture, use room temperature ingredients. Cold cream cheese can make lumps. Mix the cream cheese, sour cream, and garlic well until smooth. Stir gently to keep your mix fluffy. When adding chicken, spinach, and artichokes, fold them in lightly. This helps maintain the creaminess. Pair your casserole with a fresh side salad or crusty bread. A simple arugula salad with lemon dressing works great. For a pop of color, garnish with fresh parsley or extra red pepper flakes. Serve in bowls or on plates for a nice presentation. If you want to adjust serving sizes, double or halve the recipe easily. To freeze, let the casserole cool first. Use airtight containers for storage. You can prepare this dish ahead too. Just mix the ingredients and store them in the fridge. Bake it fresh when you're ready to eat. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spinach and artichokes instead of frozen or canned. This enhances the flavor and nutritional value of the dish. Adjust the Spiciness: If you prefer a milder casserole, omit the red pepper flakes. Alternatively, add more for an extra kick. Perfectly Creamy Texture: To achieve a smooth and creamy texture, ensure the cream cheese is softened at room temperature before mixing. Make Ahead: This casserole can be prepared a day in advance. Simply cover and refrigerate before baking. Add a few extra minutes to the baking time if starting from cold. {{image_2}} You can make simple swaps to fit your diet. For a keto-friendly option, try using cauliflower rice instead of breadcrumbs. This change cuts carbs but keeps it hearty. If you want a vegetarian dish, swap the chicken for tofu or chickpeas. They add protein and texture, making it satisfying. Boost flavors with fresh herbs and spices. Consider adding basil, thyme, or dill for a twist. You can also mix different cheeses for unique flavors. Try gouda or feta for a stronger taste. These changes keep your casserole exciting and fresh. You can cook this casserole in different ways. Use a slow cooker for a hands-off approach. Just mix the ingredients and let them cook on low for a few hours. If you have an Instant Pot, set it to pressure cook for a quick meal. For a smoky flavor, grill the ingredients or use the stovetop. Just cook the chicken first, then mix everything and bake it. These methods give you options for any day. To keep your casserole fresh, use an airtight container. Glass containers work best. Place the cooled casserole in the container, sealing it tightly. This keeps moisture in and prevents drying. To maintain creaminess, store it without the topping. You can add breadcrumbs or cheese just before reheating. For reheating, the oven is the best choice. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Bake for about 20 minutes. If using a microwave, heat in short bursts. Stir in between to avoid hot spots. Always check for a warm center to keep the texture nice. You can freeze the casserole before or after baking. If freezing before baking, wrap it well. Use plastic wrap, then foil to prevent freezer burn. To freeze after baking, cool it first. Store in an airtight container or wrap tightly. When ready to eat, thaw in the fridge overnight. Bake it at 350°F (175°C) until hot. This keeps the flavors and texture intact. Yes, you can use fresh spinach. Fresh spinach has great flavor and nutrition. To prepare it, wash the leaves well. Remove any tough stems. Chop the spinach into smaller pieces. Sauté it in a pan over medium heat until it wilts. This usually takes about 2-3 minutes. Let it cool and drain any excess water before adding it to your casserole. If you want a dairy-free option, try using cashew cream or tofu. Blend soaked cashews with a little lemon juice for a creamy texture. Silken tofu is also great for a lighter version. You can add a bit of nutritional yeast for a cheesy flavor. Greek yogurt can be another option; it adds creaminess and tang. Yes, this dish is perfect for prep ahead. You can mix everything in advance and put it in the fridge. Just make sure to cover it tightly. You can prepare it a day ahead. When you're ready to bake, simply preheat the oven and bake it straight from the fridge. If baking from frozen, allow extra time for cooking. This blog post covered how to make a delicious chicken spinach casserole. We discussed the key ingredients, like cooked chicken and artichokes, and shared tips for mixing and baking. I offered ideas for ingredient swaps and different cooking methods, plus storage techniques to keep leftovers fresh. In closing, this dish is versatile and simple. Experiment with flavors and adapt it to your taste. Enjoy your cooking journey!

Creamy Spinach Artichoke Chicken Casserole

A delicious and creamy chicken casserole featuring spinach and artichokes, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen spinach, thawed and drained
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 2 sour cream
  • 1 cup shredded mozzarella cheese
  • 1 2 grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 2 red pepper flakes (optional)
  • 1 to taste Salt and pepper
  • 1 cup breadcrumbs (optional for topping)
  • 2 tablespoons olive oil (optional for greasing the pan)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with olive oil.
  • In a large mixing bowl, combine the softened cream cheese, sour cream, and garlic. Mix until smooth and well combined.
  • Add the shredded chicken, drained spinach, chopped artichoke hearts, onion powder, and red pepper flakes (if using). Season with salt and pepper to taste. Stir until all ingredients are well incorporated.
  • Fold in half of the mozzarella cheese and half of the Parmesan cheese into the mixture.
  • Pour the mixture into the prepared baking dish, spreading it out evenly.
  • Sprinkle the remaining mozzarella and Parmesan cheese over the top of the casserole. If using breadcrumbs, sprinkle them on top for added crunch.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

Serve warm, optionally garnished with fresh parsley or red pepper flakes.
Keyword artichoke, casserole, cheese, chicken, spinach