Spinach Artichoke Chicken Casserole is a warm, creamy dish that’s perfect for busy nights or when you want something filling and comforting. The spinach and artichokes add freshness, while the chicken makes it hearty enough for a complete meal. It’s an easy way to bring a familiar favorite to the table with simple steps and wholesome ingredients.

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Spinach Artichoke Chicken Casserole

One tip for making this casserole easier is to use pre-cooked chicken, such as rotisserie, to cut down on prep time. You can also use frozen spinach to skip washing and chopping fresh leaves—just thaw and drain it well. This small step saves time and keeps the texture right for baking.

A serving of Spinach Artichoke Chicken Casserole is a good source of protein from the chicken and calcium from the cheese. You’ll also get fiber, iron, and vitamins from the spinach and artichokes.

A serving spoon lifts a portion of cheesy spinach and artichoke casserole from a white baking dish.

A baked spinach and cheese casserole in a white dish sits on a napkin atop a gray countertop, garnished with chopped herbs.

Substitutions

You can swap in Greek yogurt for some or all of the cream cheese for a lighter option. If you prefer, use shredded turkey or even cooked shrimp in place of chicken. Fresh spinach works well, but it will cook down a lot, so start with more than you think you’ll need. Adding a little shredded mozzarella or Parmesan on top before baking creates a golden crust.

If you want to add pasta, try my Spinach Artichoke Chicken Pasta Bake or a more traditional SPINACH ARTICHOKE FETA LASAGNA. And, if you like chicken and rice, try Rotisserie Chicken and Rice Soup, Spinach Artichoke Chicken Pasta Bake, and SPINACH ARTICHOKE FETA LASAGNA.

Substitute for Cream of Chicken Soup

Cream of chicken or mushroom soup is a convenient product. However, it also contains a high amount of sodium. You can make and use this in Spinach Artichoke Chicken Casserole instead of using the cream of chicken soup in recipes. One recipe of this substitute equals one can of cream of chicken soup.

3 tablespoons butter
¼ cup onions, diced
3 tablespoons all-purpose flour
1 and ½ cups chicken broth
1 cup whole milk
1 and ½ teaspoon salt
¼ teaspoon freshly ground black pepper

In a large pot over medium heat, add the butter and melt. Add the diced onion to the melted butter and cook until translucent about 5 minutes.
Add the flour. Stir and cook for about 1 minute.
Whisk in the chicken broth and milk and slowly bring to a boil. Reduce heat to simmer and simmer until the mixture thickens slightly. This will take 4 to 5 minutes. Whisk frequently.

Why you’ll ❤️ this Spinach Artichoke Chicken Casserole recipe.

🥪⌛Easy to prepare – Simple steps and common ingredients make it quick to put together, even on a busy weeknight.

🥣Makes a complete meal in one dish – You get protein, vegetables, and comfort all baked together without needing extra sides.

🔄🍽️Great for leftovers – It reheats well and keeps its texture, making it just as good the next day.

👨‍👩‍👧‍👦Works well for family dinners or casual gatherings – It’s versatile enough for a weeknight meal and hearty enough to share when guests come over.

😋Creamy and flavorful – The rich sauce blends with tender chicken and vegetables for a smooth, well-balanced bite every time.

Bowls containing chopped ingredients on a grey countertop.

A fork lifting a serving of cheesy baked casserole with spinach from a white rectangular dish on a countertop.

Spinach Artichoke Chicken Casserole Frequently Asked Questions

Can I make this ahead of time? Yes, you can assemble it up to a day ahead and refrigerate until ready to bake.
Can it be frozen? Yes, assemble and freeze before baking, then thaw in the fridge and bake as usual.
What sides go with it? It pairs well with a green salad, roasted vegetables, or crusty bread.

Baked food in a white dish, partially served, with melted golden cheese on top. A knife and white napkin are nearby on a gray surface.

Spinach Artichoke Chicken Casserole Conclusion

This Spinach Artichoke Chicken Casserole is a dependable dish you can turn to when you need something simple yet hearty. It’s simple, hearty, and easy to make for a family-friendly dinner and brings together familiar ingredients in a way that feels comforting and easy. With flexible options and simple steps, it’s one recipe you’ll want to keep in rotation.

A serving dinner on a white plate, garnished with fresh parsley, with the baking dish and additional parsley in the background.

Spinach Artichoke Chicken Casserole

Spinach Artichoke Chicken Casserole is a rich, cozy meal that works well on hectic evenings or anytime you’re craving something satisfying. The spinach and artichokes bring a bright, fresh element, while the chicken gives it the substance needed to stand on its own as a full dinner.

Author: Paula

5 from 1 vote

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Prep Time: 10

Cook Time: 25

Servings: 6 servings

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Ingredients

2 large chicken breasts boneless skinless or thighs, about 1lb
2 tablespoon olive oil
14 ounce can artichoke hearts drained and chopped into small pieces
4 ounces cream cheese softened
10.75 ounce can cream of chicken undiluted , see notes
1and ½ cups mozzarella cheese shredded, divided
⅓ cup Parmesan cheese grated
10 oounce spinach frozen chopped, defrosted & drained well
2 cloves garlic minced

Instructions

Preheat oven to 350 degrees F. Lightly spray an 11 x 7-inch baking pan.
Cut chicken into chunks.
Heat oil in a large skillet over medium-high heat. Brown chicken well on all sides; remove from pan and set aside.
In a large bowl, mix the artichokes, cream cheese, soup, 1 cup shredded mozzarella, Parmesan, and spinach.
Spread half of the dip in the bottom of the prepared pan. Place browned chicken on top, then top chicken with remaining dip. Sprinkle with the reserved 1/2 cup of shredded mozzarella.
Bake for 25-30 minutes or until dip is bubbling and cheese topping is browned

Notes

For cream of chicken soup. You can substitute cream of mushroom soup. I recommend using low-sodium cream of chicken or mushroom. Or, make 1 and ¼ cup homemade bechamel sauce.
Substitute 10 ounces of fresh, wilted spinach for frozen spinach.