Description

This Spinach Artichoke Chicken Casserole is a creamy, cheesy, and flavorful baked dish that combines tender shredded chicken, artichoke hearts, fresh spinach, and a rich sauce made from cream cheese, mayonnaise, and sour cream. Topped with mozzarella and Parmesan cheeses, it bakes to golden, bubbly perfection, making it an ideal comforting dinner for family and guests.

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

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Instructions

Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with nonstick spray to prevent sticking and ensure easy cleanup.
Layer Chicken and Artichokes: Spread the shredded cooked chicken evenly across the bottom of the prepared baking dish. Then, evenly distribute the chopped artichoke hearts over the chicken.
Make Sauce: In a large bowl, use an electric mixer to blend together the softened cream cheese, mayonnaise, sour cream, Dijon mustard, minced garlic, onion powder, kosher salt, and black pepper until smooth and creamy. Gently fold in 1 cup of shredded mozzarella, ½ cup of grated Parmesan cheese, and the fresh spinach until all ingredients are evenly incorporated.
Assemble and Bake: Pour the prepared sauce mixture over the layered chicken and artichokes in the baking dish, spreading it evenly. Sprinkle the remaining 1 cup mozzarella and ½ cup Parmesan cheese evenly on top. Place the dish in the oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Broil (Optional): For an extra golden and crispy top, switch your oven to broil and broil the casserole for an additional 2-3 minutes. Watch carefully to avoid burning.
Serve: Remove from the oven and serve hot. This casserole pairs wonderfully on its own or served over rice, cauliflower rice, or pasta for a complete meal.

Notes

You can substitute sour cream with plain Greek yogurt for a tangier and slightly healthier option.
To save time, use pre-cooked rotisserie chicken shredded at home.
For a lower-fat version, reduce the amount of mayonnaise and cream cheese or use light versions.
Adding a pinch of crushed red pepper flakes to the sauce can give a subtle spicy kick.
Store leftovers in an airtight container and refrigerate for up to 3 days; reheat thoroughly before serving.

Prep Time: 10 minutes
Cook Time: 27 minutes
Category: Main Course
Method: Baking
Cuisine: American