This spinach artichoke chicken casserole is an easy recipe that's fit for any occasion. It tastes just like the iconic dip, made better with juicy chicken throughout. Rich, creamy, and cheesy, this is comfort food at its finest!
If you love spinach artichoke dip, you'll be obsessed with this spinach artichoke chicken casserole. It transforms all the flavors of creamy artichoke dip into a rich, comforting, and hearty casserole. This recipe is just what you need if you're looking for a new healthy dinner your family will love!
Table of Contents
Why You'll Love This Recipe
- The combination of ingredients is amazing. The tender artichokes and wilted spinach pair perfectly with juicy chicken breasts. And don't even get me started on the rich and decadent cream sauce. It's so good I could eat it with a spoon!
- This chicken artichoke bake is guaranteed to be a crowd favorite. Everyone always raves when I make it and loves that it has the nostalgic flavor of creamy and cheesy spinach artichoke dip. You'll be surprised by how much everyone likes it. Even kids and picky eaters!
- This is a healthier recipe that's made with wholesome ingredients. It's full of veggies and lean protein, plus some other nutritious ingredients like cottage cheese.
Ingredients You'll Need
- Chicken- I used shredded chicken breasts from my crock pot frozen chicken recipe, but a rotisserie chicken or any leftover chicken works great.
- Olive oil- or any other oil you want, like avocado oil. You can also use melted butter instead.
- Sour cream- to make the creamy sauce.
- Cottage cheese- the other element of the sauce. Feel free to substitute it with ricotta cheese or Greek yogurt.
- Shredded cheese- I used shredded mozzarella for the sauce and for topping the casserole. Shredded parmesan works great too.
- Fresh parsley and dried thyme- for that iconic herb flavor.
- Salt- just a pinch. I used sea salt.
- Garlic powder- for a savory flavor.
- Lemon juice- to brighten up the flavors.
- Fresh spinach and artichoke hearts- the veggie duo that makes this casserole so darn good.
How To Make Spinach Artichoke Chicken Casserole
Step 1: Prep work. Preheat the oven to 350°F (180°C) and grease a 9x13-inch baking dish or something similar in size with oil or nonstick cooking spray.
Step 2: Combine the ingredients. Add the cooked shredded chicken, olive oil, cottage cheese, and sour cream to a large mixing bowl. Mix everything to combine the ingredients, then add half of the shredded cheese, parsley, sea salt, garlic, thyme, and lemon juice to the bowl. Give it all another mix to combine, then gently fold in the fresh chopped spinach and artichoke hearts. Fold and mix a few more times until you have a cohesive filling.
Step 3: Assemble and bake the casserole. Spread the cheese mixture into the greased baking dish and sprinkle the remaining shredded cheese evenly over the top. Bake it for 50-60 minutes until the cheese just starts to turn golden brown. Let it cool for a few minutes to let the filling thicken, serve warm, and enjoy!
- Top the casserole with Ritz cracker crumbs coated in melted butter for a crispy topping.
- Cottage cheese has an acquired taste, so you can substitute it with ricotta cheese, Greek yogurt, or even softened cream cheese instead.
- Try using canned marinated artichokes to add another dimension of flavor.
- Serve the casserole on top of a bed of cauliflower rice, cauliflower mashed potatoes, or these red skin mashed potaotes for a heartier meal.
How To Store and Reheat Leftovers
In the fridge: We never have any leftovers in the Duff household since everyone goes in for seconds, but if you have some, the casserole stores really well! You can keep any leftovers in an airtight container or in the baking dish with the lid on and refrigerate for up to 4 days.
In the freezer: Allow the leftover casserole to cool completely, then transfer it to a freezer-safe container and freeze for up to 4 months. It makes a delicious and convenient freezer meal that tastes great when reheated. Just remember to let it thaw in the fridge first.
Reheating: My favorite way to reheat the casserole is in the oven. Just put everything back in a baking dish and warm it in the oven at 350°F for 10 minutes until the cheese melts again and it's heated through. You can microwave it in 30-second increments for a quicker method, I just don't like the texture the microwave gives chicken.
More Casserole Recipes To Try Next
- Mushroom casserole
- Artichoke casserole
- Mixed vegetable casserole
- Southern sweet potato casserole
- Pork chop casserole
- Chicken broccoli stuffing casserole
- 3 cups cooked chicken breast, shredded (a rotisserie chicken works great)
- 2 tbsp. olive oil
- ½ cup cottage cheese*
- ¾ cup sour cream
- 2 cups mozzarella, shredded
- ¼ cup fresh Italian parsley, chopped
- 1 teaspoon sea salt
- 1 ½ teaspoon garlic powder
- 1 tbs. dried thyme
- Juice from ½ a lemon
- 2 cups fresh spinach
- 1 cup artichoke hearts, drained and halved
- Preheat oven to 350°F (180ºC). Grease a 9x13-inch casserole dish or something similar in size with olive oil.
- Add the cooked shredded chicken, oil or melted butter, cottage cheese, and sour cream to a large bowl. Mix everything to combine.
- Add half of the shredded cheese, parsley, sea salt, garlic, thyme, and lemon juice to the bowl. Stir until the ingredients are fully combined.
- Gently fold in the spinach and artichoke hearts until they combine with the filling.
- Pour the mixture into the greased casserole dish and sprinkle the remaining shredded cheese over the top of the casserole.
- Bake for 50-60 minutes or until the cheesy is bubbly and just golden brown. Let the casserole cool for a few minutes before serving.
*You can substitute cottage cheese with ricotta cheese, Greek yogurt, or softened cream cheese.
Serving Size:2 cups
Amount Per Serving: Calories: 367Total Fat: 20gSaturated Fat: 9.6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 122mgSodium: 327mgCarbohydrates: 5.3gFiber: 0.8gSugar: 0.5gProtein: 40.4g