Description
A creamy and cheesy Spinach Artichoke Chicken Casserole that combines tender shredded chicken, fresh spinach, and artichoke hearts in a rich sauce made with cream cheese, mayonnaise, and sour cream. Topped with mozzarella and Parmesan cheeses, this comforting casserole is baked to bubbly, golden perfection. Perfect as a hearty dinner served alone or over rice, pasta, or cauliflower rice.
Ingredients
Scale
Chicken and Vegetables
- 3 ½ cups shredded cooked chicken
- 14 ounces artichoke hearts, drained and chopped (1 can)
- 4 ounces fresh spinach (about 3 cups)
Sauce
- 1 cup cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream (or plain Greek yogurt)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
Cheeses
- 2 cups freshly shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
Instructions
- Preheat and Prep. Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with nonstick spray to ensure the casserole doesn’t stick during baking.
- Layer Chicken and Artichokes. Spread the shredded cooked chicken evenly across the bottom of the prepared baking dish. Then spread the chopped artichoke hearts evenly over the chicken layer.
- Make Sauce. In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Dijon mustard, minced garlic, onion powder, kosher salt, and ground black pepper using an electric mixer until smooth and creamy. Gently fold in 1 cup of shredded mozzarella, ½ cup of grated Parmesan, and fresh spinach until everything is well incorporated.
- Assemble and Bake. Pour the creamy sauce mixture evenly over the chicken and artichokes in the baking dish. Sprinkle the remaining 1 cup mozzarella and ½ cup Parmesan cheeses evenly over the top. Place in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the cheese topping is golden brown.
- Broil (Optional). For a crispier, more browned cheese crust, broil the casserole on high for 2-3 minutes, watching carefully to prevent burning.
- Serve. Remove from oven and serve hot, either on its own or over a bed of rice, cauliflower rice, or pasta for a delicious, filling meal.
Notes
- Use plain Greek yogurt instead of sour cream for a lighter, tangier flavor.
- Leftover casserole can be stored covered in the refrigerator for up to 3 days.
- To reheat, bake at 350°F until warmed through, or microwave individual servings.
- This casserole can be made ahead and baked just before serving to save time.
- For extra flavor, add a pinch of crushed red pepper flakes to the sauce mixture.
