Eat spinach artichoke dip for dinner with this creamy baked spinach artichoke chicken casserole! Ready in 30-minutes, this dump-and-baked casserole is packed with fresh spinach, rotisserie (or pre-cooked) chicken, canned or frozen artichokes, and a simple cream sauce made with cream cheese and Greek yogurt or sour cream. Addictively golden, melty, cheesy, and oh-so easy to make.
Make this Creamy Spinach Artichoke Chicken Casserole for Dinner Tonight!
Ok, I’m truly in my casserole era right now, and am loving putting fresh twists on the classics (take this delightful zucchini casserole and loaded chicken corn casserole for example).
And now I’m delighted to add this creamy baked spinach artichoke chicken to my list of favorite easy casseroles.
The best part is that you get to eat spinach artichoke dip for dinner, but with my version you get a fresher version with the added benefit of chicken to keep you full and satisfied.
My fresh take on baked spinach artichoke dip using baby spinach, rotisserie or pre-cooked chicken to keep things ultra-easy, and a delightfully creamy sauce that’s made with with cream cheese and (surprise!) Greek yogurt.
Not only is this chicken casserole fresher, but it’s also wildly simple to make!
The no-cook sauce comes together quickly by blending cream cheese, Greek yogurt, a few seasonings, and shredded cheese.
And since I opted to save you time by using cooked chicken (rotisserie chicken is great here), there’s no need to saute or pre-cook any ingredients.
Once the sauce is mixed up, just combine all the ingredients (except the remaining cheese) in the bowl, pour into a baking dish, top with cheese, and bake.
In just 30 minutes, the casserole comes out of the oven all bubbly with golden, gooey cheese. Does it get any better than that?
Welcome to My Kitchen! Let’s Make Spinach Artichoke Chicken Casserole
Creamy Chicken Spinach Artichoke Casserole (Oven Baked)
Equipment
Ingredients
- 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
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 3 cups artichoke hearts, roughly chopped frozen and defrosted, or canned and drained
- 1 (5-ounce) bag baby spinach
- 2 heaping cups cooked chicken
Instructions
- Heat the oven to 375F.
- Add the cream cheese, yogurt, ½ cup mozzarella, parmesan, garlic, salt, and pepper to the bowl of a stand mixer. Using the paddle attachment, beat the cream cheese mixture until well combined. Note: If you don’t have a stand mixer, you can also beat the ingredients together in a large bowl using a hand mixer. You can even use a wooden spoon to mix it by hand, but this will only work if the cream cheese is truly at room temperature.
- To the same bowl, add the artichoke hearts, spinach, and chicken. Stir by hand until well incorporated.
- Spray a 9×13 ceramic baking dish with avocado oil or cooking spray. Add the cream cheese chicken mixture, and smooth into an even layer. Sprinkle with the remaining ½ cup mozzarella and 2 tablespoons of parmesan.
- Cover with foil and bake for 20 minutes. Uncover and bake for an additional 5-10 minutes, or until the top is golden brown and bubbling.
- For more even slicing, allow to cool for 10-15 minutes before serving.
Notes
Nutrition
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