Creamy Spinach Artichoke Chicken Casserole Recipe – Easy Comfort Food for Weeknights

Steam rising from a bubbling pan, the smell of creamy garlic and tender chicken drifting through the kitchen—now that’s my idea of a perfect weeknight. Honestly, creamy spinach artichoke chicken casserole is the kind of dish that can turn a regular Tuesday into something memorable. The first time I made this, I was trying to recreate that classic spinach artichoke dip vibe but with enough protein to satisfy my entire crew. Let’s just say, it disappeared faster than I expected (even my picky eater went back for seconds).

There’s something magical about combining juicy chicken, earthy spinach, and tangy artichokes under a blanket of rich, cheesy sauce. It’s the kind of comfort food that leaves you feeling cozy but not weighed down. This casserole is a lifesaver for busy families—quick to put together, easy to adapt, and a total crowd-pleaser. If you’re juggling homework, work deadlines, or just day-to-day life, this recipe lets you serve dinner with minimal fuss but max flavor.

As someone who’s tested this creamy spinach artichoke chicken casserole at least a dozen times, I can vouch for its reliability. Whether you’re cooking for two or planning leftovers, it’s forgiving and flexible. Plus, I love that it sneaks in extra veggies while still feeling like pure comfort food. If you’re searching for a weeknight dinner that brings everyone to the table, you’re in the right spot. Let’s dig into the details and make tonight’s dinner a little more special!

Why You’ll Love This Creamy Spinach Artichoke Chicken Casserole

• Quick & Easy: You can get this casserole in the oven in under 20 minutes—perfect for those days when you just can’t deal with complicated meals.
• Simple Ingredients: Nothing fancy here. Most of what you need is probably already sitting in your fridge or pantry.
• Perfect for Weeknights: Creamy, filling, and comforting—exactly what you crave after a long workday or chilly evening.
• Crowd-Pleaser: Even picky eaters seem to love the cheesy, savory flavors. I’ve served this creamy spinach artichoke chicken casserole for potlucks, family dinners, and it always gets rave reviews.
• Unbelievably Delicious: The blend of cream cheese, mozzarella, and parmesan turns simple vegetables and chicken into something truly crave-worthy.

What sets my version apart? For starters, I use rotisserie chicken (hello, time saver!) and blend the sauce for silky smoothness. You know, sometimes recipes skip the step of blending, but I’ve found it makes all the difference—no weird lumps, just creamy goodness. I also sneak in a little Greek yogurt for tang and extra protein (trust me, it works).

This creamy spinach artichoke chicken casserole isn’t just another chicken bake. It’s the kind of recipe that makes you close your eyes and savor every bite. I’ve spent plenty of weeknights tweaking the seasoning, testing different cheeses, and—let’s be real—eating way more than my fair share. It’s comfort food you can feel good about, and it’s perfect for impressing guests or making an ordinary meal feel special. If you want a dinner that’s low effort but high reward, you’ll love this one.

Ingredients Needed

This casserole is all about balancing creamy, tangy, and savory flavors. Most of these ingredients are everyday staples, but a few make all the difference for texture and taste. I’ll share my favorite brands and quick substitution tips—just in case you’re missing something.

• Chicken: 3 cups cooked chicken, shredded or chopped (rotisserie chicken is my go-to for flavor and convenience)
• Spinach: 2 cups fresh baby spinach, roughly chopped (or 1 cup frozen spinach, thawed and squeezed dry)
• Artichoke Hearts: 1 can (14 oz/400g) artichoke hearts, drained and chopped (I prefer quartered hearts in water, not marinated)
• Cream Cheese: 8 oz (225g), softened (full-fat for best texture, but you can use light if you want)
• Greek Yogurt: 1/2 cup (120g) plain Greek yogurt (adds tang and protein; sour cream works too)
• Mayonnaise: 1/4 cup (60g) (for richness; you can use avocado mayo or skip if you want a lighter casserole)
• Garlic: 3 cloves, minced (fresh is best, but 1 tsp garlic powder can work in a pinch)
• Mozzarella Cheese: 1 cup (120g) shredded (melts beautifully for that gooey top)
• Parmesan Cheese: 1/2 cup (50g) grated (for sharp, salty flavor)
• Salt & Black Pepper: To taste (start with 1/2 tsp salt, 1/4 tsp pepper, then adjust)
• Italian Seasoning: 1 tsp (or use a mix of dried basil, oregano, and thyme)
• Red Pepper Flakes: 1/4 tsp (optional, for a little kick)

For the Topping (optional):

• 1/2 cup (30g) panko breadcrumbs (for a crunchy finish)
• 2 tbsp (30g) melted butter (helps brown the topping)
• 2 tbsp (10g) grated parmesan cheese

Ingredient Tips:
– If you want gluten-free, skip the breadcrumbs or use GF panko.
– Dairy-free? Use vegan cream cheese and shredded cheese.
– No artichokes? Double the spinach or add chopped cooked broccoli.
– For extra veggies, add sautéed mushrooms, diced bell peppers, or even a handful of chopped sun-dried tomatoes.
– I find the Kirkland rotisserie chicken from Costco works great for flavor and moisture.

Honestly, don’t stress if you’re missing one thing—this creamy spinach artichoke chicken casserole is pretty forgiving. Just aim for those creamy, tangy, and savory notes.

Equipment Needed

You don’t need a fancy kitchen to whip up this casserole. Here’s what I use, plus some alternatives if you’re working with a small kitchen or tight budget.

• Large Mixing Bowl – For combining the creamy sauce and chicken.
• Medium Bowl – Handy for mixing the topping separately.
• 9×13-inch (23x33cm) Baking Dish – The classic casserole size. A deep pie dish or two smaller dishes works too.
• Sharp Knife & Cutting Board – For chopping spinach and artichokes.
• Garlic Press (optional) – Honestly, I just mince by hand most times.
• Measuring Cups & Spoons – For accuracy with cheese and seasonings.
• Blender or Food Processor (optional) – If you want a super smooth sauce (I swear by this step for ultra creamy texture).
• Spatula or Spoon – For stirring and scraping every last bit into the dish.

Cleanup is usually a breeze—I just toss everything in the dishwasher. If you’re using a glass or ceramic casserole dish, let it cool before washing to avoid cracking. Budget tip: You can find sturdy baking dishes at most grocery stores or thrift shops. Don’t fret if yours is metal or a little scratched—just grease it well and you’re good to go.

Preparation Method

1. Preheat the Oven: Set your oven to 375°F (190°C). Grease your 9×13-inch (23x33cm) casserole dish with a little butter or spray. (If you’re using a smaller dish, you may need to bake a bit longer.)
2. Prepare the Sauce: In a large mixing bowl, add 8 oz (225g) cream cheese, 1/2 cup (120g) Greek yogurt, 1/4 cup (60g) mayo, and 3 minced garlic cloves. Sprinkle in 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if you like spice. (Blend with a hand mixer or food processor for extra smoothness—trust me, it’s worth it.)
3. Add the Veggies: Fold in 2 cups chopped fresh spinach and 1 can (14 oz/400g) artichoke hearts, chopped. Stir well until the veggies are coated and evenly spread throughout the sauce. (If using frozen spinach, make sure to squeeze out all that water—otherwise, your casserole can get soggy.)
4. Mix in the Chicken: Add 3 cups shredded cooked chicken. Stir gently until everything is well combined. (If your chicken is dry, add an extra spoonful of yogurt or a splash of chicken broth.)
5. Add Cheese: Stir in 1 cup shredded mozzarella and 1/2 cup grated parmesan. (Reserve a little mozzarella for sprinkling on top if you want that extra gooey finish.)
6. Transfer to Baking Dish: Pour the mixture into your greased casserole dish and spread it evenly with a spatula. (It’ll look thick—that’s perfect.)
7. Prepare the Topping: In a small bowl, mix 1/2 cup panko breadcrumbs, 2 tbsp melted butter, and 2 tbsp grated parmesan. Sprinkle this over the casserole for a crunchy golden finish. (Skip or swap with gluten-free crumbs if you need.)
8. Bake: Place the casserole in the oven and bake for 25-30 minutes, until the top is golden and bubbly. (If you love extra browning, switch on the broiler for 2 minutes at the end—watch it closely!)
9. Rest & Serve: Let the casserole sit for 5-10 minutes before serving. This helps it set and makes for easier scooping. (It will smell amazing, but don’t rush—let it cool a little.)

Troubleshooting Tips:
– If the casserole looks watery, it’s probably extra moisture from frozen spinach or chicken. Next time, squeeze spinach well and drain chicken.
– If the top isn’t browning, give it a few extra minutes or broil briefly.
– If you want to prep ahead, assemble everything, cover, and refrigerate up to 24 hours. Add topping just before baking.

I’ve found prepping the chicken and chopping veggies ahead of time makes this recipe lightning fast. Sometimes, I even freeze the sauce in batches for emergencies (like when hangry kids attack!).

Cooking Tips & Techniques

Years of casserole-making taught me a few things. First, always taste your sauce before baking. Sometimes the salt needs a little bump, especially if your chicken is bland. Here are some pro tips for creamy spinach artichoke chicken casserole magic:

• Use Rotisserie Chicken: It’s juicy, flavorful, and saves tons of time. If using poached or baked chicken, season it well first.
• Blend the Sauce: For ultra-smooth texture, blend the cream cheese, yogurt, mayo, and garlic. Skipping this step sometimes leads to grainy pockets.
• Squeeze Spinach Dry: Frozen spinach holds a lot of water. Press out as much liquid as you can.
• Add Cheese in Layers: Stir some cheese into the filling and sprinkle some on top. This way, you get gooey bites throughout and a golden crust.
• Don’t Overbake: Casseroles dry out if left in the oven too long. As soon as the edges bubble and the top browns, pull it out.

Common mistakes? Not draining artichokes or spinach (hello, watery casserole). Once, I tried baking in a too-small dish—ended up with overflow and a smoky oven. Lesson learned: stick to the right size pan.

Multitasking tip: While the casserole bakes, whip up a simple salad or heat some garlic bread. The timing lines up perfectly, and you’ll have a complete meal ready when the casserole comes out.

Variations & Adaptations

This creamy spinach artichoke chicken casserole is endlessly adaptable. Here are my favorite ways to switch it up:

• Low-Carb/Keto: Skip the panko topping and swap out the artichokes for chopped broccoli. Use full-fat dairy throughout.
• Vegetarian: Leave out the chicken and add more veggies—try mushrooms, roasted cauliflower, or extra spinach. It’s still hearty and satisfying.
• Spicy Version: Stir in chopped jalapeños, use pepper jack cheese, and double the red pepper flakes for a kick.

Cooking method tweaks? This casserole works great in individual ramekins for portion control, or in a slow cooker for extra hands-off ease (just cook on low 2-3 hours, uncovered for the last 30 minutes to crisp the top).

Need allergen swaps? Use vegan cheeses and mayo for dairy-free, or gluten-free panko for sensitive eaters. I’ve even tossed in leftover roasted veggies from the night before—delicious!

One night, I added a handful of sun-dried tomatoes for tang and color. It was a hit, and now I sneak them in whenever I feel fancy.

Serving & Storage Suggestions

This casserole tastes best hot and bubbly, straight out of the oven. I love scooping it onto plates and watching cheese strings stretch in every direction. For a pretty Pinterest-worthy presentation, sprinkle fresh chopped parsley or basil on top—so simple but it looks fancy.

Pair this creamy spinach artichoke chicken casserole with a crisp green salad, garlic bread, or roasted asparagus. If you’re feeling extra, a glass of chilled white wine (Pinot Grigio or Sauvignon Blanc) is perfect.

Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, microwave individual servings for 1-2 minutes (cover loosely), or warm in a low oven (325°F/165°C) until heated through. For longer storage, freeze in portions up to 2 months. Thaw overnight in the fridge before reheating—sometimes I add a splash of milk if the sauce thickens up.

The flavors deepen overnight, especially the garlic and cheese. I swear, the second-day casserole is even better, so don’t be afraid to make extras!

Nutritional Information & Benefits

This creamy spinach artichoke chicken casserole packs a solid punch of protein and veggies in every bite. Here’s an estimate per serving (based on 8 servings):

• Calories: ~350
• Protein: 27g
• Fat: 22g
• Carbs: 11g
• Fiber: 3g

Spinach and artichokes add fiber, iron, and vitamin C. Chicken keeps you full and satisfied, while Greek yogurt and cheese offer calcium and probiotics. This casserole is naturally low in carbs if you skip the breadcrumbs, and you can make it gluten-free or dairy-free with easy swaps.

Allergens: Contains dairy and eggs (in mayo). Use vegan alternatives if needed. Personally, I love that it has veggies tucked in with every serving—making dinnertime a little healthier without anyone noticing!

Conclusion

If you’re craving a dinner that’s creamy, comforting, and easy enough for a hectic weeknight, this creamy spinach artichoke chicken casserole should be at the top of your list. It’s flexible, forgiving, and a total crowd-pleaser—the kind of meal that makes you feel like a kitchen rockstar without much effort.

Don’t be afraid to tweak and play with the ingredients. I’ve swapped cheeses, added more veggies, and even tried spicy versions—each one is a winner. This recipe is close to my heart because it brings people together around the table, and that’s what good food is all about.

Let me know how you make it your own! Drop a comment below with your favorite twists or share a photo on Pinterest—seeing your creations always makes my day. Here’s to cozy dinners, happy bellies, and finding comfort in the little things (like a really good casserole).

FAQs About Creamy Spinach Artichoke Chicken Casserole

Can I use raw chicken instead of cooked?

For this casserole, cooked chicken works best. If you only have raw chicken, dice it and sauté until cooked through before adding, or bake it separately first.

Can I make this casserole ahead of time?

Absolutely! Assemble everything (except the topping), cover, and refrigerate up to 24 hours. Add the breadcrumb topping right before baking for best texture.

Is this recipe freezer-friendly?

Yes, you can freeze the casserole either before or after baking. Thaw overnight and bake or reheat as usual. The texture may be a bit softer but still delicious.

What’s the best cheese substitute for dairy-free?

Use vegan cream cheese and shredded vegan mozzarella. Brands like Daiya or Violife melt well and taste great in this recipe.

Can I use fresh artichokes instead of canned?

Fresh artichokes work if you have time to prep them. Steam until tender, trim off tough leaves, and chop the hearts before adding. Canned is much quicker for busy nights!

Creamy Spinach Artichoke Chicken Casserole

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• Author: Ananya Patel
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

This creamy spinach artichoke chicken casserole combines juicy chicken, earthy spinach, and tangy artichokes in a rich, cheesy sauce for the ultimate weeknight comfort food. Quick to assemble and packed with protein and veggies, it’s a crowd-pleaser that’s easy to adapt for any family.

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Ingredients

Scale 1x2x3x

• 3 cups cooked chicken, shredded or chopped (rotisserie recommended)
• 2 cups fresh baby spinach, roughly chopped (or 1 cup frozen spinach, thawed and squeezed dry)
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• For the Topping (optional):
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp grated parmesan cheese

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
2. In a large mixing bowl, combine cream cheese, Greek yogurt, mayonnaise, and minced garlic. Add Italian seasoning, salt, black pepper, and red pepper flakes. Blend with a hand mixer or food processor for a smooth sauce.
3. Fold in chopped spinach and artichoke hearts until evenly coated.
4. Add shredded cooked chicken and stir gently to combine. If chicken is dry, add a spoonful of yogurt or splash of chicken broth.
5. Stir in shredded mozzarella and grated parmesan cheese, reserving a little mozzarella for topping if desired.
6. Transfer mixture to the prepared casserole dish and spread evenly.
7. In a small bowl, mix panko breadcrumbs, melted butter, and grated parmesan for the topping. Sprinkle over casserole.
8. Bake for 25-30 minutes, until top is golden and bubbly. For extra browning, broil for 2 minutes at the end, watching closely.
9. Let casserole rest for 5-10 minutes before serving to set.

Notes

For gluten-free, use GF panko or omit topping. For dairy-free, use vegan cream cheese and cheese. Squeeze spinach and drain artichokes well to avoid watery casserole. Rotisserie chicken adds flavor and saves time. Assemble ahead and refrigerate up to 24 hours; add topping just before baking. Leftovers keep well and taste even better the next day.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1/8 of casserole
• Calories: 350
• Sugar: 3
• Sodium: 650
• Fat: 22
• Saturated Fat: 10
• Carbohydrates: 11
• Fiber: 3
• Protein: 27

Keywords: chicken casserole, spinach artichoke, comfort food, weeknight dinner, easy casserole, creamy chicken, family meal, protein, gluten-free option, low carb