Need a comforting dinner that’s quick and flavorful? Creamy Spinach Artichoke Chicken Casserole is a Healthy Chicken Casserole that combines tender rotisserie chicken, spinach, and artichokes in a cheesy, creamy spinach artichoke chicken bake. Ready in under an hour, this cheesy chicken casserole is perfect for busy weeknights or meal prep. Let’s make this Creamy Spinach Artichoke Chicken Casserole and enjoy its cozy, nutritious goodness!
Why You’ll Love Creamy Spinach Artichoke Chicken Casserole
- Quick Prep: Uses rotisserie chicken and frozen veggies for a fast assembly.
- Comforting and Creamy: Rich, cheesy sauce with a golden-brown top.
- Nutrient-Packed: Loaded with protein and veggies for a healthy casserole.
- Low-Carb Option: No pasta or rice, perfect for lighter diets.
- Versatile: Great for family dinners, potlucks, or leftovers.
Ingredients for Creamy Spinach Artichoke Chicken Casserole
Here’s what you’ll need for this creamy chicken casserole (serves 6):
Main Ingredients:
- 3 cups (450g) cooked shredded rotisserie chicken
- 2 cups (60g) frozen spinach, thawed and squeezed dry
- 1 cup (200g) frozen artichoke hearts, thawed and chopped
- 8 oz (225g) cream cheese, softened
- 1 cup (240g) sour cream or plain Greek yogurt
- 1 cup (100g) shredded Monterey Jack cheese
- ½ cup (50g) grated Parmesan cheese
- 2 cloves garlic, finely chopped
- 2 tsp kosher salt (or 1½ tsp fine salt)
- ½ tsp black pepper
- 1 tsp onion powder
Equipment
- 9×13-inch baking dish
- Medium mixing bowl
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Microwave (for thawing veggies, optional)
Ingredient Tips
- Chicken: Rotisserie chicken saves time; season leftover chicken with salt and pepper for this spinach artichoke chicken bake.
- Veggies: Thaw and drain spinach and artichokes to avoid a watery casserole.
- Cream Cheese: Soften for smooth mixing in this cheesy chicken casserole.
- Cheese: Swap Monterey Jack for Colby or mozzarella if preferred.
- Salt: Reduce to 1½ tsp if using fine salt or salted canned veggies.
Directions for Creamy Spinach Artichoke Chicken Casserole
Let’s make this Creamy Spinach Artichoke Chicken Casserole—a cozy, flavorful dish!
Preheat and Prep
I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. If using frozen veggies, I thaw 2 cups spinach and 1 cup artichokes in the microwave for 2–3 minutes, squeezing out excess moisture.
Prepare Chicken and Veggies
I shred 3 cups rotisserie chicken and add it to the baking dish. I add the thawed, drained spinach and chopped artichokes, spreading evenly for this spinach artichoke chicken bake.
Mix Creamy Base
In a medium bowl, I combine 8 oz softened cream cheese, 1 cup sour cream, 2 chopped garlic cloves, 2 tsp kosher salt, ½ tsp black pepper, 1 tsp onion powder, ½ cup Monterey Jack, and ¼ cup Parmesan. I mix until smooth.
Assemble Casserole
I pour the creamy mixture over the chicken and veggies, stirring to combine evenly. I keep the top textured for a crispy finish, then sprinkle with the remaining ½ cup Monterey Jack and ¼ cup Parmesan.
Bake and Serve
I bake uncovered for 25–30 minutes until bubbly and golden. I let it cool for 5 minutes, garnish with fresh parsley, and serve this cheesy chicken casserole warm.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: ~40–45 minutes
- Servings: 6 (about 1 cup per serving)
- Calories: ~350–400 kcal per serving
- Macros per Serving: 10g carbs, 25g protein, 25g fat, 2g fiber
Variations for Creamy Spinach Artichoke Chicken Casserole
Try these twists for your healthy casserole:
- Veggie Boost: Add ½ cup sautéed mushrooms or bell peppers, inspired by LaylaCooks’ Cauliflower Rice Spinach Artichoke Casserole.
- Lighter Option: Use Greek yogurt and reduced-fat cream cheese for a lighter spinach artichoke chicken bake.
- Spicy Kick: Add ¼ tsp cayenne or chopped jalapeños for heat.
- Hearty Add-In: Mix in 1 cup cooked quinoa or rice for extra substance.
- Vegan Swap: Use vegan cream cheese and mozzarella, inspired by LaylaCooks’ Beet Salad with Arugula.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a light pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store leftovers in an airtight container in the fridge for up to 4 days. For freezing, I wrap the cooled casserole in foil and place in a freezer-safe bag for up to 3 months. I thaw overnight in the fridge and reheat at 350°F (175°C) for 15–20 minutes or microwave in intervals, noting the texture may be slightly less smooth.
Serving Tips
- Presentation: Serve in the baking dish or portion onto plates for a cozy look.
- Garnish: Sprinkle with parsley for a fresh touch.
- Pairing: Enjoy with roasted veggies or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1 cup per person for a satisfying main dish.
- Occasions: Ideal for weeknights, potlucks, or meal prep.
FAQs About Creamy Spinach Artichoke Chicken Casserole
Here are answers to common questions about this dish:
Can I make it ahead?
Yes, assemble this Creamy Spinach Artichoke Chicken Casserole and refrigerate up to 24 hours before baking.
Can I use canned veggies?
Use drained canned spinach or artichokes, reducing salt if they’re salted, for a creamy chicken casserole.
Is it gluten-free?
Yes, this spinach artichoke chicken bake is gluten-free if using gluten-free rotisserie chicken and ingredients.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Creamy Spinach Artichoke Chicken Casserole is a comforting, flavorful dish that’s perfect for busy nights or cozy gatherings. This cheesy chicken casserole is easy to prep, packed with veggies, and sure to please everyone. Whip it up, share with loved ones, and savor its creamy, hearty goodness!
Creamy Spinach Artichoke Chicken Casserole
Ingredients
- 16 ounces 454 g frozen chopped spinach
- 16 ounces 454 g frozen artichoke hearts
- 3 ½ cups 425 g shredded rotisserie chicken, from about 1 medium rotisserie chicken (see note 1)
- 8 ounces 227 g cream cheese
- 16 ounces 454 g sour cream
- 2 cups 141 g finely shredded Parmesan cheese, divided
- 2 cups 197 g shredded Monterey Jack cheese, divided
- 2 cloves garlic finely chopped
- 2 teaspoons kosher salt or to taste
- 1 teaspoon black pepper or to taste
- 1 teaspoon onion powder
Instructions
Preheat and Prep
- I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. If using frozen veggies, I thaw 2 cups spinach and 1 cup artichokes in the microwave for 2–3 minutes, squeezing out excess moisture.
Prepare Chicken and Veggies
- I shred 3 cups rotisserie chicken and add it to the baking dish. I add the thawed, drained spinach and chopped artichokes, spreading evenly for this spinach artichoke chicken bake.
Mix Creamy Base
- In a medium bowl, I combine 8 oz softened cream cheese, 1 cup sour cream, 2 chopped garlic cloves, 2 tsp kosher salt, ½ tsp black pepper, 1 tsp onion powder, ½ cup Monterey Jack, and ¼ cup Parmesan. I mix until smooth.
Assemble Casserole
- I pour the creamy mixture over the chicken and veggies, stirring to combine evenly. I keep the top textured for a crispy finish, then sprinkle with the remaining ½ cup Monterey Jack and ¼ cup Parmesan.
Bake and Serve
- I bake uncovered for 25–30 minutes until bubbly and golden. I let it cool for 5 minutes, garnish with fresh parsley, and serve this cheesy chicken casserole warm.
Notes
- If you don’t want to use rotisserie chicken, you can use any leftover chicken (white and/or dark meat) or cook your own. You will need 3 ½ cups of cooked, shredded chicken. If you are cooking your own chicken, make sure to season it with salt and pepper!
- This recipe uses kosher salt, which is coarse grained. If substituting with fine grain salt, use 1 ½ teaspoons salt instead of the 2 teaspoons called for to avoid over-salting the casserole, or, add salt to taste.
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