Description
If you’re craving comfort food that feels cozy yet wholesome, this Spinach Artichoke Chicken Casserole will hit all the right notes. With its creamy, cheesy filling, savory chicken, and the irresistible flavor of spinach and artichokes, it’s the ultimate weeknight dinner that everyone will love.
Let’s get cooking!
Ingredients
For the Casserole:
3 cups cooked shredded chicken (rotisserie works perfectly)
1 (14 oz) can artichoke hearts, drained and roughly chopped
2 cups fresh baby spinach (you can use frozen, thawed and drained)
4 oz cream cheese, softened
1 cup plain Greek yogurt (or sour cream)
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Optional for Serving:
Crusty bread, rice, or a fresh green salad.
Instructions
Step 1 – Mix the Base
In a large mixing bowl, add softened cream cheese, Greek yogurt, half of the mozzarella, Parmesan, garlic, onion powder, salt, and pepper. Use a hand whisk or spatula to blend everything until smooth and creamy.
Step 2 – Add the Good Stuff
Stir in the cooked chicken, chopped artichokes, and spinach. Make sure the chicken and veggies are fully coated in the creamy mixture.
Step 3 – Assemble the Casserole
Spread the mixture evenly into a lightly greased 9×9-inch (or similar size) baking dish. Sprinkle the remaining mozzarella cheese over the top.
Step 4 – Bake
Bake at 375°F (190°C) for 25–30 minutes, or until the casserole is hot and bubbling with a lightly golden top.
Step 5 – Serve & Enjoy
Let it cool for a few minutes, then serve warm. Pair it with a side salad or crusty bread for the ultimate cozy meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in a 350°F (175°C) oven for about 10–15 minutes or until hot.
- You can also freeze this casserole for up to 2 months — just thaw overnight before baking.
- Prep Time: 10 min
- Cook Time: 30 min
- Method: Baking
- Cuisine: American