Spinach and Artichoke Chicken Casserole

Name: Artichoke and Spinach Chicken Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups rotisserie chicken (skin removed and roughly chopped); 1 tablespoon olive oil; 1 cup diced yellow onion; 1 tablespoon minced garlic; 9 ounce package fresh spinach leaves; 1 teaspoon salt; ½ teaspoon black pepper; 14 ounce can artichoke hearts (drained well and roughly chopped); 8 ounce block cream cheese (softened to room temperature); ¾ cup mayonnaise; ¾ cup sour cream; 3 cups shredded mozzarella cheese (divided (1 cup blended into the cream cheese mixture and 2 cups to top the casserole)); ¾ cup grated parmesan cheese (divided (½ cup blended into the cream cheese mixture and ¼ cup to top the casserole)); 2 teaspoons chopped fresh parsley for garnish

This spinach and artichoke chicken casserole blends tender rotisserie chicken, creamy cheese, and fresh spinach and artichokes into a comforting, flavorful dish perfect for any meal.

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Table of Contents

What You Need to Know
Chicken and Artichoke Bake Ingredients
Artichoke Chicken Casserole Substitutions and Additions
How to Make Spinach and Artichoke Chicken
How to Serve Spinach Artichoke Chicken Bake
How to Store Chicken Artichoke Spinach Bake
Troubleshooting Tips for Spinach and Artichoke Chicken Casserole
Why Spinach Artichoke Dip with Chicken is the Best
Artichoke with Chicken and Spinach Casserole Frequently Asked Questions
More Favorite Spinach Recipes You'll Love
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More Delicious Recipes

This spinach and artichoke chicken casserole takes the flavors of the classic appetizer dip and turns them into a hearty meal that everyone will love. Tender rotisserie chicken is combined with a luscious cream cheese, sour cream, and mozzarella sauce, offering comfort and indulgence in every bite. With artichoke hearts, fresh spinach, and the perfect seasoning, this casserole makes for a satisfying dinner that’s comforting and easy to make on busy weeknights.

What You Need to Know

MAIN INGREDIENTS: Rotisserie chicken, yellow onion, fresh spinach, artichoke hearts, cream cheese, mayonnaise, sour cream, mozzarella cheese, parmesan cheese, garlic, olive oil, salt, black pepper, fresh parsley

QUICK STEPS: Sauté onions, garlic, and spinach, add artichokes and cook down, layer chicken and vegetables in casserole dish, mix cream cheese, mayonnaise, sour cream, and cheeses, spread mixture over casserole, top with remaining cheese, bake until bubbly and golden

TOTAL TIME AND YIELD: 50 minutes, 6 servings

Why This Recipe

What makes this creamy spinach artichoke chicken casserole recipe special is how easy it is to prepare—using rotisserie chicken saves time while ensuring the chicken stays moist and flavorful.
Fresh spinach and artichokes add a vibrant balance to the rich, cheesy base, while the golden, bubbly topping of mozzarella and parmesan creates an irresistible finishing touch.

Chicken and Artichoke Bake Ingredients

You’ll need:

3 cups rotisserie chicken, skin removed and roughly chopped
1 tablespoon olive oil
1 cup diced yellow onion
1 tablespoon minced garlic
1 9-ounce package fresh spinach leaves
1 teaspoon salt
½ teaspoon black pepper
1 14-ounce can artichoke hearts, drained well and roughly chopped
1 8-ounce block cream cheese, softened to room temperature
¾ cup mayonnaise
¾ cup sour cream
3 cups shredded mozzarella cheese, divided (1 cup blended into the cream cheese mixture and 2 cups to top the casserole)
¾ cup grated parmesan cheese, divided (½ cup blended into the cream cheese mixture and ¼ cup to top the casserole)
2 teaspoons chopped fresh parsley for garnish

Artichoke Chicken Casserole Substitutions and Additions

ROTISSERIE CHICKEN: You can use cooked, shredded chicken breasts or chicken thighs in place of rotisserie chicken. Just be sure they are well-seasoned to maintain the depth of flavor that rotisserie chicken adds to the dish. You could also use leftover grilled or roasted chicken for a slightly smoky flavor.

FRESH SPINACH: Frozen spinach is an excellent alternative. Just thaw it completely and squeeze out all excess moisture before adding to the dish. If you’re in a pinch, baby kale or Swiss chard would work well, giving the casserole a slightly earthier flavor.

ARTICHOKE HEARTS: If you don’t have canned artichoke hearts, you can use marinated artichokes from a jar. Just drain and rinse them well to prevent overpowering the dish with the marinade flavor. This option will add a bit more tang to the recipe.

MAYONNAISE: Sour cream or plain Greek yogurt can replace mayonnaise in this recipe. Greek yogurt will add a bit more tang and a lighter texture, while sour cream keeps it closer to the original flavor and creaminess.

MOZZARELLA CHEESE: If you’re looking to switch things up, Monterey Jack or provolone can be used instead of mozzarella. These cheeses melt similarly and will provide a slightly different flavor profile without altering the texture.

PARMESAN CHEESE: Asiago or Pecorino Romano are good substitutes for parmesan. Both will give a similarly sharp, salty kick, though Pecorino Romano has a bit more bite due to its sheep’s milk base.

SEASONING: For extra flavors, you could add a teaspoon of onion powder and garlic powder. If you like some heat, add half a teaspoon of crushed red pepper flakes.

How to Make Spinach and Artichoke Chicken

STEP ONE: Preheat oven to 375°F. Lightly spray a 9×13 casserole dish with cooking spray.

STEP TWO: Spread the rotisserie chicken into an even layer in the bottom of the prepared casserole dish and set aside.

STEP THREE: Add olive oil to a large skillet over medium-high heat.

Once the oil is hot, add the diced onions, minced garlic, fresh spinach, salt, and black pepper.

Cook the spinach and onions for two to three minutes or until the spinach has wilted and cooked down.

STEP FOUR: Add the roughly chopped artichoke hearts to the skillet and cook the vegetables for another four to five minutes or until most moisture evaporates. Remove from heat.

STEP FIVE: Spread the cooked vegetables evenly over the rotisserie chicken in the prepared 9×13 casserole dish.

STEP SIX: In a medium bowl, beat the cream cheese for one minute or until smooth and fluffy using a handheld mixer on medium speed.

STEP SEVEN: To the bowl of beaten cream cheese, add the mayonnaise, sour cream, one cup of shredded mozzarella cheese, and half a cup of grated parmesan cheese. Stir to combine all the ingredients.

STEP EIGHT: Spread the cream cheese mixture into an even layer over the chicken and vegetables in the casserole dish.

STEP NINE: Top the artichoke and spinach chicken casserole with the remaining two cups of shredded mozzarella cheese and the remaining quarter cup of grated parmesan cheese.

STEP TEN: Bake for 25-30 minutes or until the sauce is bubbly and the cheese is lightly golden.

Allow the baking dish to cool on the counter for five minutes before garnishing it with a sprinkle of chopped fresh parsley and serving.

How to Serve Spinach Artichoke Chicken Bake

GARLIC BREAD: Serve this casserole with warm, crusty garlic bread to soak up the creamy sauce. The garlic adds an extra punch of flavor, making it a perfect match for the richness of the dish.

SIMPLE SALAD: A light Caesar salad provides a refreshing contrast to the creaminess of the casserole. The crisp texture and acidity of the salad help balance out the richness.

RICE OR QUINOA: For a heartier meal, serve the casserole over a bed of brown rice or quinoa. These grains soak up the cheesy sauce, making every bite extra satisfying. Cauliflower rice is another excellent option.

PASTA: You can even spoon this casserole over cooked pasta for an indulgent, pasta-bake-inspired meal. The creamy sauce pairs wonderfully with penne or rigatoni.

How to Store Chicken Artichoke Spinach Bake

IN THE REFRIGERATOR: Store any leftovers in an airtight container and refrigerate for up to three days.

IN THE FREEZER: If you want to freeze this casserole as a make-ahead meal, assemble it in a freezer-safe dish, but don’t bake it.

Wrap the unbaked casserole tightly in plastic wrap, then cover with aluminum foil. Freeze for up to two months.

When ready to bake, thaw in the refrigerator overnight, then bake according to the recipe instructions.

REHEATING TIPS: For the best results, reheat the casserole in the oven to keep the texture of the sauce intact.

If using a microwave, stir halfway through to ensure even heating, and add a little extra cheese on top before reheating for an extra cheesy finish.

Troubleshooting Tips for Spinach and Artichoke Chicken Casserole

CASSEROLE IS TOO WATERY: Make sure to cook down the spinach and artichokes until most moisture has evaporated before adding them to the casserole. Excess liquid from the vegetables can lead to a runny sauce.

CHEESE DIDN’T MELT PROPERLY: Ensure your cheese is at room temperature before mixing it into the cream cheese mixture. Cold cheese can take longer to melt and may not blend as smoothly into the sauce.
SAUCE IS TOO THICK: If the cream cheese mixture is too thick, you can add a small amount of milk or chicken broth to thin it out slightly, but be careful not to add too much, or the sauce may become runny.
TOPPING ISN’T BROWNING: If the cheese on top isn’t browning after the casserole is fully baked, place it under the broiler for one to two minutes, keeping a close eye to avoid burning.
CHICKEN IS DRY: If using leftover chicken instead of rotisserie, make sure it’s not overcooked beforehand. Adding overcooked chicken to the casserole can result in a dry, less flavorful outcome.
CASSEROLE DIDN’T HEAT THROUGH: Make sure the casserole is evenly layered, and if you’ve pre-assembled and refrigerated it, let it sit at room temperature for 15-20 minutes before baking to ensure even heating.

Why Spinach Artichoke Dip with Chicken is the Best

Time-Saving Rotisserie Chicken: Pre-cooked rotisserie chicken keeps the dish moist and flavorful while reducing prep time.

Classic Dip Flavor: The rich, creamy combination of cream cheese, sour cream, and mozzarella brings all the familiar flavors of spinach artichoke dip.

Fresh Ingredients: Spinach and artichokes add a vibrant, healthy twist to balance the creamy sauce.

Easy to Prepare: Simple steps and easy-to-find ingredients make this recipe approachable for cooks at all levels.

Versatile Meal: Whether for busy weeknights or casual entertaining, this casserole provides comfort and indulgence in a single dish.

Artichoke with Chicken and Spinach Casserole Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach for fresh. Make sure to thaw it completely and squeeze out any excess moisture before adding it to the casserole. This helps avoid making the dish too watery.

Can I omit the mayonnaise?

You can substitute mayonnaise with additional sour cream or plain Greek yogurt. Greek yogurt will give the dish a slightly tangier flavor and lighter texture.

Can I add other vegetables to the casserole?

Yes! Mushrooms, bell peppers, or even zucchini can be added for extra texture and flavor. Just be sure to sauté them first to avoid adding too much moisture to the dish.

This spinach and artichoke chicken casserole combines the comforting flavors of a classic dip with hearty, satisfying ingredients for an easy, go-to meal. Perfect for weeknight dinners or entertaining guests, its creamy, cheesy goodness is sure to impress every time.

More Favorite Spinach Recipes You’ll Love

Artichoke and Spinach Chicken Casserole

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This spinach and artichoke chicken casserole blends tender rotisserie chicken, creamy cheese, and fresh spinach and artichokes into a comforting, flavorful dish perfect for any meal.

Prep Time 20

Cook Time 30

Total Time 50

Servings

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Ingredients

3 cups rotisserie chicken skin removed and roughly chopped
1 tablespoon olive oil
1 cup diced yellow onion
1 tablespoon minced garlic
9 ounce package fresh spinach leaves
1 teaspoon salt
½ teaspoon black pepper
14 ounce can artichoke hearts drained well and roughly chopped
8 ounce block cream cheese softened to room temperature
¾ cup mayonnaise
¾ cup sour cream
3 cups shredded mozzarella cheese divided (1 cup blended into the cream cheese mixture and 2 cups to top the casserole)
¾ cup grated parmesan cheese divided (½ cup blended into the cream cheese mixture and ¼ cup to top the casserole)
2 teaspoons chopped fresh parsley for garnish

Instructions

Preheat oven to 375* F. Lightly spray a 9×13 casserole dish with cooking spray.
Spread the rotisserie chicken into an even layer in the bottom of the prepared casserole dish and set aside.
In a large skillet, over medium-high heat, add the olive oil. Once the oil is hot, add the diced onions, minced garlic, fresh spinach, salt and black pepper. Cook the spinach and onions for 2-3 minutes or until the spinach has wilted and cooked down.
Add the roughly chopped artichoke hearts to the skillet and continue to cook the vegetables for another 4-5 minutes or until most of the moisture has evaporated from the skillet. Remove from the heat.
Spread the cooked vegetables evenly over the rotisserie chicken in the prepared 9×13 casserole dish.
In a medium bowl, beat the cream cheese for 1 minute or until smooth and fluffy using a handheld mixer on medium speed. This will make the cream cheese easier to mix with the remaining ingredients.
To the bowl of beaten cream cheese add the mayonnaise, sour cream, 1 cup shredded mozzarella cheese and ½ cup grated parmesan cheese. Stir to combine all the ingredients.
Spread the cream cheese mixture into an even layer over the chicken and vegetables in the casserole dish.
Top the artichoke and spinach chicken casserole with the remaining 2 cups shredded mozzarella cheese and remaining ¼ cup grated parmesan cheese.
Bake for 25-30 minutes or until the sauce is bubbly and the cheese is lightly golden. Allow the casserole to cool on the counter for 5 minutes before garnishing with a sprinkle of chopped fresh parsley and serving.

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