My Spinach & Artichoke Chicken Casserole is an easy make-ahead meal the whole family will like. You can prep it a day or two before and just pop it in the oven for about half an hour before serving. This is your favorite spinach and artichoke dip turned into a creamy cheesy chicken casserole so that you can call it dinner.
Spinach and artichoke is one of my favorite flavor combinations.
I have two other spinach and artichoke chicken recipes here at Joy Filled Eats already. Could there be room for a third? I wasn’t sure, but my kids prefer this to the other two and if you have precooked chicken already it is the easiest of the three.
If you tried those let me know your favorite of the three. They are all different enough to hold a special place on my blog and on my dinner menu. I prefer the stuffed chicken breasts for dinner company or home date nights with my hubby. The lazy chicken breasts are the fastest if I’m working with raw chicken. This casserole is the richest and creamiest. It is pure comfort food.
How to Make Spinach & Artichoke Chicken Casserole
Combine all the ingredients (besides the slices of cheese) in a large bowl and mix them well.
Put the chicken and spinach filling into your large casserole dish. Any casserole dish about 9 x 13 will work. Stop with the cheese slices.
Bake until hot. Enjoy!
Can I sub in another kind of cheese?
Feel free to top this casserole with any mild cheese. Mozzarella works really well too!
Can I use frozen spinach?
Yes. I used fresh spinach in this one so I didn’t have to thaw and drain frozen spinach. It worked really well. I was afraid the liquid released from the spinach would add too much liquid to the sauce. But it didn’t.
But, if you prefer to use frozen spinach just thaw and drain it first.
What does a chicken casserole taste like?
Chicken casseroles vary a lot based on the other ingredients in them. Most are rich and creamy. My family loves a cheesy chicken casserole any day of the week!
Why is my casserole watery and how can I thicken it?
The best way to fix a watery casserole is to prevent it from happening! This is the reason to use cooked chicken instead of raw when making a casserole. Raw chicken releases liquid as it cooks which makes your casserole thin.
If you end up with a watery casserole anyway you can sprinkle a little xanthan gum or glucomannan into the sauce to thicken it.
What is the best way to reheat a casserole?
Most of the time I just microwave individual portions when reheating a casserole. If you have an entire casserole you want to reheat just bake it covered with aluminum foil.
Last time I made this spinach and artichoke chicken casserole I ate leftovers for breakfast. Seriously. It is that good. When I was going through all my breakfast options this was the most appealing. I was just as good, if not better, as leftovers.
- 4 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayo
- 2 tbsp dried minced onion
- 1 tbsp garlic powder
- 1 tsp thyme
- 1 tsp salt
- 2 pound cooked chicken breast cubed
- 1 cup chopped marinated artichokes drained
- 4 oz fresh spinach (2 big handfuls)
- 10 slices provolone cheese divided (about 7.5 oz) (or use shredded)
- Preheat the oven to 400.
- In a large mixing bowl stir together the cream cheese, sour cream, mayo, and seasonings until smooth. Mix in the chicken, artichokes, and spinach. Cut 4 of the slices of provolone into pieces and stir those in.
- Spread in the bottom of a large 10 x 13 inch casserole dish. Top with the additional 6 slices of cheese.
- Bake for 25 - 35 minutes until golden, hot, and bubbly. Serve with green veggies or a salad.
Originally Published March 4, 2017. Revised and Republished March 23, 2020.