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Spinach Artichoke Chicken Casserole - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, shredded or cubed (rotisserie works great)
  • 2 cups fresh spinach, roughly chopped (or 10 oz frozen, thawed and well-drained)
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 cup plain Greek yogurt or sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan, plus extra for topping
  • 1/2 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon lemon zest and 1 tablespoon lemon juice
  • 1/2 cup shredded provolone or Monterey Jack (optional, for extra melt)
  • 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter (optional topping)

Method
 

  1. Preheat the oven. Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté aromatics. In a skillet over medium heat, warm the olive oil. Add the diced onion and a pinch of salt. Cook until softened and translucent, about 4–5 minutes. Stir in the garlic and cook 30 seconds more, just until fragrant. Remove from heat.
  3. Prep the greens. If using fresh spinach, add it to the warm skillet and toss until just wilted. If using frozen spinach, make sure it’s fully thawed and squeeze out as much liquid as possible.
  4. Make the creamy base. In a large bowl, whisk together cream cheese, Greek yogurt (or sour cream), and mayonnaise until smooth. Add lemon zest and juice, salt, pepper, and red pepper flakes if using.
  5. Add the cheeses. Fold in mozzarella, Parmesan, and provolone or Monterey Jack (if using). The mixture should be thick and well combined.
  6. Combine the filling. Add the cooked chicken, chopped artichokes, and prepared spinach-onion mixture to the bowl. Stir gently until everything is evenly coated in the creamy sauce.
  7. Assemble the casserole. Spread the mixture into the prepared baking dish. Smooth the top. Sprinkle with a little extra Parmesan. If you like a crispy top, scatter the buttered panko evenly over the surface.
  8. Bake. Place in the oven and bake for 20–25 minutes, until the edges are bubbling and the top is lightly golden. If you want deeper color, broil for 1–2 minutes at the end, watching closely.
  9. Rest and serve. Let the casserole sit for 5–10 minutes so it sets slightly. Serve warm with a fresh salad, roasted vegetables, or crusty bread.