Creamy Spinach Artichoke Chicken Casserole
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!
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.