Sometimes, a warm, hearty casserole is exactly what your soul needs after a long, busy week. If that's the case for you, my chicken spinach artichoke casserole is perfect for dinner tonight!
The whole family will obsess over the savory, cheesy goodness-and you'll love just how effortless it is to throw together.
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What makes this recipe irresistible
Just like the Garlic Parmesan Chicken Bake, you can use a rotisserie chicken or leftover shredded chicken for extra-easy recipe prep AND is ready in under an hour but only takes about 15 minutes of active time!
If you crave spinach artichoke dip as a snack, you will love the classic spinach artichoke flavor in this casserole dinner!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
Creative variations to try
- Swap the rotisserie chicken with any type of leftover cooked chicken. Use chicken breasts, chicken thighs, legs meat etc. You can even use leftover turkey!
- Sprinkle in some parmesan cheese to complement the mozzarella, or feel free to swap it altogether with Monterey-Jack or cheddar!
- We love this dish over rice or pasta, but you can serve the chicken spinach and artichoke casserole over a bed of rice or even cauliflower rice as a low carb option.
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat oven and prep the casserole dish.
- Place chopped chicken in a large mixing bowl with the drained spinach, and artichokes.
- In a small mixing bowl, stir together cream cheese, sour cream, and ranch dressing.
- Fold cream cheese mixture, bacon and half the mozzarella cheese to the chicken. Stir until fully combined.
- Spoon into the prepared casserole dish. Top with remaining mozzarella cheese and cover with foil.
- Bake in the preheated oven until hot & bubbly.
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Frequently asked questions (FAQ's)
Yep! Frozen spinach is easier to use, but either frozen or fresh will do the job. If using fresh, let it wilt over medium heat on the stove for a few minutes before adding it to the rest of the ingredients. Be sure to squeeze the water out of the spinach.
It's simple! Let your cream cheese sit out at room temperature for 30-60 minutes to properly soften. You can also speed it up using 50% power on your microwave, but I don't recommend it-it melts so quickly.
Assemble the entire casserole up to the point of baking, then cover it with aluminum foil and store in the refrigerator until ready to bake. It'll keep prepared this way for a day or two in the fridge.
You can, but you'll have to cook it first! Raw chicken won't fully cook in this casserole recipe. Feel free to poach it, cook it in the crockpot, or even grill it for a quick option. I like to season it with a bit of salt and black pepper after cooking but before stirring it into the casserole for extra flavor.
Set it in a colander over a large bowl and let it sit in the fridge overnight. If you need a faster option, use the defrost setting on your microwave.
If spinach and artichoke is one of your favorite dips, you already know the goodness that comes from this combination! It's savory and briney, with a gooiness from the cheese that everyone loves.
Deb's tips for the perfect dish
Make sure to shred a block of mozzarella instead of using pre-shredded cheese. The additives can prevent melting, which will affect the texture. Trust me, you want to get all that perfect cheesiness in this ooey, gooey casserole!
- If you prefer smaller chunks of artichokes, look for quartered artichokes instead of halved. Or, simply chop 'em with a knife to your liking.
- Don't forget to drain the spinach well-you can even ring it out with some paper towels. Otherwise, your casserole might be watery.
How to store leftovers
Refrigerate-Store leftover chicken spinach casserole in an airtight container for 4-5 days.
Freezer-Store in a freezer-safe container for up to 3 months.
Reheat-The best way to thaw from frozen is to refrigerate overnight before heating. Microwave refrigerated casserole in short intervals until heated through.
Related recipes
Serve with
- Southern Style Green Beans are a go-to in my house. The whole family loves the southern flavor, and they're super to make as a dinner side.
- Use a slice of Cheesy Garlic Bread to sop up every bit of goodness from this creamy chicken casserole.
- Strawberry Shortcake is just what you need to finish off a good dinner-it takes 10 minutes and doesn't require any big kitchen cleanup.
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If you are a fan of my chicken spinach and artichoke casserole, be sure to let me know by leaving a review below!
Creamy Chicken Spinach and Artichoke Casserole
Equipment
- 9x13 casserole dish
Ingredients
- 3 cups cooked chicken meat chopped
- 8 ounce package of frozen spinach thawed and drained
- 14 ounce can of halved artichoke hearts drained
- 8 ounces cream cheese softened
- 16 ounce container sour cream
- 1 ounce package dry ranch dressing mix 1 package
- 8 slices bacon cooked and chopped
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray, set aside.
- Place chopped chicken in a large mixing bowl and set aside. Squeeze liquid from the spinach and drain the can of artichoikes. Add to bowl with chicken. Stir to combine.
- In a small mixing bowl, stir together cream cheese, sour cream, and ranch dressing. If needed pop the cream cheese into the microwave to soften it. It makes it easier to mix together.
- Add the cream cheese mixture, bacon and 1 cup of mozzarella cheese to the chicken. Stir until fully combined.
- Pour chicken mixture into prepared 9 x 13 casserole dish. Top with remaining mozzarella cheese and cover with foil.
- Bake for 25-30 minutes, remove foil, and bake an additional 10 minutes or until bubbly and cheese is melted.
Victoria Parker says
Can you use frozen artichoke hearts here?
Debra Clark says
Yes, drain the artichokes and pat them dry to remove excess water and you'll be good! Enjoy the casserole Victoria!
Lois says
This looks just great. Will be making it very soon. Thanks for the recipe.
Debra Clark says
Thanks Lois - enjoy the recipe!!