Description
This creamy and cheesy Spinach Artichoke Chicken Casserole combines juicy cooked chicken, tender spinach, and tangy artichoke hearts in a rich cream cheese and Greek yogurt base, all baked to golden perfection with a melted mozzarella and Parmesan topping. It’s a comforting, easy-to-make dish perfect for family dinners or meal prep.
Ingredients
Dairy & Cheese
- 8 ounces cream cheese (at room temperature)
- 1 cup plain Greek yogurt (or sour cream)
- 1 cup shredded mozzarella cheese, divided
- ⅓ cup grated Parmesan cheese, plus more for topping
Vegetables
- 1 clove garlic, minced
- 3 cups artichoke hearts, roughly chopped (frozen and defrosted, or canned and drained)
- 1 (5-ounce) bag baby spinach
Protein
- 2 heaping cups cooked chicken
Seasonings & Others
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- Avocado oil or cooking spray (for greasing the baking dish)
Instructions
- Preheat the Oven: Heat your oven to 375°F (190°C) to ensure it is ready once the casserole is prepared.
- Mix the Cream Cheese Base: In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature cream cheese, plain Greek yogurt, ½ cup shredded mozzarella, grated Parmesan, minced garlic, kosher salt, and freshly cracked black pepper. Beat until smooth and well incorporated. If you don’t have a stand mixer, use a hand mixer or mix thoroughly by hand using a wooden spoon, ensuring the cream cheese is really soft.
- Add Vegetables and Chicken: To the cream cheese mixture bowl, add the roughly chopped artichoke hearts, baby spinach, and cooked chicken. Stir everything together by hand until the mixture is evenly combined.
- Prepare the Baking Dish: Lightly spray a 9×13-inch ceramic baking dish with avocado oil or your preferred cooking spray to prevent sticking.
- Assemble the Casserole: Spread the creamy chicken mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of shredded mozzarella and 2 tablespoons of Parmesan cheese evenly over the top.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 20 minutes to allow the casserole to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 5 to 10 minutes, until the top is golden brown and bubbly.
- Cool Before Serving: Let the casserole cool for 10 to 15 minutes after baking to help it set, making slicing easier and serving neater.
Notes
- Make sure the cream cheese is fully softened before mixing to achieve a smooth base.
- Use cooked chicken you have on hand, such as roasted or grilled, shredded for ease.
- If using canned artichoke hearts, drain them well to avoid excess moisture in the casserole.
- For a lighter version, use low-fat Greek yogurt and reduce the cheese quantities slightly.
- This casserole can be refrigerated for up to 3 days and reheated in the oven until warmed through.
