Artichoke and Spinach Chicken Casserole

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 Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: Artichoke and Spinach Chicken Casserole, Spinach and Artichoke Chicken Casserole, Spinach and Artichoke Chicken Casserole Recipe

Servings:

Calories: 782kcal

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 9x13 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 9x13 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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