Spinach Artichoke Chicken Casserole Recipe
This Spinach Artichoke Chicken Casserole recipe is an easy make-ahead meal the whole family will love. This is your favorite spinach and artichoke dip turned into a creamy, cheesy chicken casserole recipe.
Spinach and artichoke is one of my favorite flavor combinations. I adore spinach dip. Add some protein, and it becomes dinner! It pairs perfectly with chicken for an easy casserole.
This is great for meal prepping because you can prep it a day or two before and just pop it in the oven for about half an hour before serving. This casserole is pure comfort food.
Make sure to try my Spinach & Artichoke Stuffed Chicken Breasts and Lazy Spinach Artichoke Chicken Breasts for more simple dinners. Or make my Keto Spinach Artichoke Dip Bites for the perfect app!
Ingredients
- Chicken – You can use any type of cooked chicken. Chicken breasts, chicken thighs, or rotisserie chicken. Casseroles are a great way to use up leftover chicken.
- Spinach – I used fresh baby spinach but frozen spinach that has been thawed and drained is fine too.
- Artichoke Hearts – Canned artichoke hearts, a jar of marinated artichoke hearts that have been drained, or thawed frozen artichoke hearts all work.
- Cream Cheese, Sour Cream, & Mayo – This creamy combo is my trifecta for a perfect casserole. I use all three in almost every casserole I make.
- Provolone Cheese – Slices of provolone cheese cover the top perfectly but you can use the shredded cheese of your choice if you prefer.
- Seasoning – I use a combo of onion, garlic, thyme, and kosher salt.
See quantities in the recipe card.
How to Make Spinach & Artichoke Chicken Casserole
1️⃣ Make the Filling
Combine all the ingredients (besides the slices of cheese) in a large bowl and stir well. Adjust the seasonings to taste.
👉 Tip: Using room temperature ingredients makes it easier to mix.
2️⃣ Assembly
Put the chicken and spinach mixture into a large baking dish. Any casserole dish about 9 x 13 will work. Stop with the cheese slices.
3️⃣ Bake the Casserole
Put the pan in a preheated oven. Bake the chicken spinach artichoke casserole until hot. Enjoy!
Storage
Store leftovers in the fridge for 3-4 days in an airtight container. To reheat, I usually microwave individual portions. If you have an entire casserole you want to reheat, bake it covered with aluminum foil.
Variations
- Cheese – Feel free to top this casserole with any mild cheese. Mozzarella cheese or grated parmesan cheese works really well too!
- Bacon- Add in some cooked chopped bacon crumbles for a boost of flavor.
- Spicy – Crushed red pepper adds a nice zing. Black pepper can also add some extra flavor.
Make sure to try this Creamy Chicken Piccata Casserole Recipe next!
Common Questions
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.
How do I serve a chicken casserole?
Many traditional chicken casseroles call for pasta or rice. To keep this low carb we avoid adding those. I normally serve with a side of green vegetables or a garden salad. You can also serve it on top of cauliflower rice, hearts of palm noodles, or spaghetti squash.
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.
Try this Keto Philly Cheesesteak Chicken Casserole next! Or for a vegetable based option my Leftover Broccoli Casserole Recipe is perfect!
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Spinach Artichoke Chicken Casserole
Ingredients
- 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)
Instructions
- 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.
Nutrition
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Originally Published March 4, 2017. Revised and Republished December 5, 2025.
Do you chop the spinach?
If it’s big pieces you can. With baby spinach you shouldn’t need to.
Could you use more spinach? 4 oz. doesn’t seem like much once it wilts down.
Sure!
Thanks for this amazingly easy and delicious recipe! It is our new go-to comfort food, and I love how forgiving it is if you use different quantities.
I’ve started adding sauteed mushrooms for variety.
Could I use more sour cream in place of Mayo? Or plain Greek yogurt?
Yes. I think sour cream would work better. Or cream cheese.
Can you use the kale and spinach mix?
Sure!
could I use frozen spinach instead of fresh?
Yes, just thaw, drain, and proceed. Enjoy 😀
This is on our dinner menu tonight. Thank you for the great recipe.
I’m going to make this tonight. Wondering what it would be like to add delivered almonds to it. Or water chestnuts
I think almonds would be great. I am not a fan of water chestnuts myself (I pick them out of Chinese food) so you probably don’t want my opinion of that option 😉
water chestnuts are a bit carb heavy
Do you buy your artichokes already in a jar? Or marinate them yourself?
I just buy the jarred artichokes when I want them in a marinade. You can also just use the canned variety.
What is considered to be a serving size? This was really good.. but more calories than I usually have at dinner.
A serving is 1/8th of the casserole. I usually cut it into pieces just to eyeball it and then scoop onto the plates
I am a huge fan of spinach artichoke dip. This was a great way to make a meal out of it. Super yum!
My husband loved this one! So creamy and cheesy.
What about making and then freezing? Would you suggest baking and then reheating?
I don’t do too many freezer meals myself but I’ve had readers do both ways successfully with my other casseroles. I don’t see why this one wouldn’t work too.
Hi Joy!
Love all your recipes. I was wondering if this one could be made ahead of time? Mix all the ingredients up and place it in the dish to be made the next night?
Yup!
Oh my heavens. You’ve outdone yourself! Seriously so delicious! You have become my “go to” for recipes!!! YUMMMMM.