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This Spinach Artichoke Chicken Casserole turns the beloved spinach artichoke dip into a simple chicken casserole! It’s made with shredded chicken, artichoke hearts, crispy bacon and a creamy cheese sauce, all baked until perfectly delicious.
😍 Why You’ll Love this Chicken Casserole
- Combines the creamy, tangy flavors of a beloved dip into a satisfying meal.
- Packed with protein-rich chicken, making it a hearty meal for any time.
- Has a generous amount of gooey, melted cheese for ultimate comfort food vibes.
- Perfect for meal prep, as it reheats well for lunches or dinners throughout the week.
- Quick and easy to make, requiring minimal prep time for a delicious, homemade dish.
If you’re a fan of spinach, you’ll also love these delicious recipes: Bacon Boursin Creamed Spinach, Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce, and Steakhouse Creamed Spinach. Check them out for more tasty ways to enjoy your greens!
✅ What’s in Chicken Spinach Artichoke Casserole?
- Bacon (½ cup, diced): Adds a smoky, savory depth to the dish. Dicing it before cooking ensures it renders its fat and becomes crispy.
- Minced Garlic (2 teaspoons): Infuses the casserole with a pungent, aromatic flavor. Garlic’s intensity brings a necessary balance to the richness of the cheeses and cream.
- Frozen Chopped Spinach (11-ounce packet, thawed and squeezed dry): Offers a nutritious, earthy base. Thawing and thoroughly squeezing out the moisture is crucial to prevent the casserole from becoming soggy.
- Marinated Artichoke Hearts (14 ounces, chopped): Add a tangy, slightly sweet flavor and tender texture.
- Cooked Chicken (4 cups, shredded): Follow our easy guide to How to Boil Chicken Breasts for the best texture.
- Cream Cheese (8 ounces, at room temperature): Bring it to room temperature so it blends smoothly without lumps.
- Pecorino Romano Cheese (1 cup, grated): Offers a sharp, salty flavor that cuts through the richness of the cream cheese and sour cream. You can also use Parmesan cheese instead.
- Sour Cream (1 ½ cups): Adds tanginess and creaminess, enhancing the sauce’s body and flavor complexity.
- Mayonnaise (¼ cup): Helps to emulsify the sauce. You can choose between store-bought or homemade mayonnaise, whatever you prefer!
- Milk (1/2 cup): We recommend to use full fat milk.
- Salt and Pepper (to taste): Essential for seasoning. Adjust according to taste, considering the saltiness of the bacon and Pecorino Romano cheese.
- Mozzarella (1 ½ cup): Topped over the casserole, it melts into a gooey, stretchy layer that’s visually appealing and delicious. You can also use Provolone cheese. It melts well, making it a great alternative for that gooey cheese topping.
🔪 How to Make Spinach Artichoke Chicken Casserole
Preheat the oven to 375°F.
Heat a large skillet over medium-high heat. Add the bacon and cook it until it’s crispy. Then, take the skillet off the stove. Reserve half of the bacon for later use.
Into the skillet with the cooked bacon, add the garlic, thawed and dried spinach, artichokes, chicken, cream cheese, Pecorino Romano cheese, sour cream, mayonnaise, milk, and salt and pepper to taste. Stir everything together well until it’s fully mixed.
If your skillet isn’t safe for the oven, move the mixture into a 10. 5″ X 7. 5″ baking dish that you’ve sprayed with nonstick spray. Sprinkle mozzarella cheese on top.
Bake for 20 minutes, then raise the oven temperature to 400°F and continue baking for another 5 minutes, or until the cheese turns slightly golden and starts to bubble.
Top with extra crispy bacon before serving.
🗄️ Storage
- Refrigerate: Transfer the cooled casserole into an airtight container. If you’ve made it in a casserole dish that comes with a lid, you can simply cover it tightly. Otherwise, wrap it securely with plastic wrap or aluminum foil. It can be refrigerated for 3 to 4 days.
- Freeze (Optional): For longer storage, freeze the casserole. Wrap it tightly to avoid freezer burn and store it for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
- Oven Method: Preheat your oven to 350°F. If the casserole was stored in the fridge, you might want to let it sit out for about 15-20 minutes to come closer to room temperature for even reheating. Cover the casserole with aluminum foil to prevent the top from burning or drying out. Heat for 20-25 minutes or until thoroughly warmed through. If it was frozen, first ensure it’s fully thawed.
- Microwave Method: For reheating individual servings, use the microwave. Heat on high for 2-3 minutes or until hot. Stirring halfway through can help heat it evenly.
What To Serve with this Chicken Casserole
Casserole dishes are versatile and can stand alone as a main dish, but pairing them with different sides can elevate the meal even further. We enjoy serving ours with Instant Pot Basmati Rice or alongside Boursin Mashed Potatoes for a rich, comforting side. Cheesy Garlic Roasted Asparagus or Air Fryer Green Beans with Garlic are also excellent choices.
FAQs
Yes! You’ll need about 1 pound of fresh spinach, which should be sautéed until wilted and then squeezed dry to remove excess moisture before adding it to the casserole.
Absolutely! You can assemble the casserole up to a day in advance and store it covered in the refrigerator. When you’re ready to bake, you might need to add a few extra minutes to the cooking time since it will be cold from the fridge.
Grated Parmesan cheese is a good substitute for Pecorino Romano. You could also use Asiago or another hard, flavorful cheese.
More Easy Chicken Dinner Casseroles
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
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Spinach Artichoke Chicken Casserole
Ingredients
- 1/2 cup diced bacon
- 2 teaspoons minced garlic
- 11 ounce packet frozen chopped spinach, thawed completely and squeezed dry
- 14 ounces marinated artichoke hearts, chopped
- 4 cups cooked chicken, shredded
- 8 ounces cream cheese, at room temperature
- 1 cup Pecorino Romano or Parmesan cheese, grated
- 1 1/2 cups sour cream
- ¼ cup mayonnaise
- 1/2 cup milk
- Salt and pepper, top taste
- 1 1/2 cup mozzarella
- Equipment: 10. 5″ X 7. 5″ casserole dish
Instructions
- Preheat the oven to 375°F.
- Heat a large skillet over medium-high heat. Add the BACON and fry until crispy. Remove from the heat. Reserve half of the cooked bacon and set it aside on a plate for later use.
- Add the GARLIC, thawed and dried SPINACH, ARTICHOKES, CHICKEN, CREAM CHEESE, PECORINO ROMANO CHEESE, SOUR CREAM, MAYONNAISE, MILK, and SALT and PEPPER to taste to the skillet with the cooked bacon. Mix everything together well until fully combined.
- Top with MOZZARELLA CHEESE. (If your skillet is not oven safe, transfer the mixture into a 10. 5″ X 7. 5″ baking dish that has been sprayed with nonstick spray and sprinkle with the cheese.)
- Bake for 20 minutes. Then, increase the temperature to 400°F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
- Top with extra crispy bacon before serving.
- Serve and enjoy!
Notes
Storage
- Refrigerate: Transfer the cooled casserole into an airtight container. If you’ve made it in a casserole dish that comes with a lid, you can simply cover it tightly. Otherwise, wrap it securely with plastic wrap or aluminum foil. It can be refrigerated for 3 to 4 days.
- Freeze (Optional): For longer storage, freeze the casserole. Wrap it tightly to avoid freezer burn and store it for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
- Oven Method: Preheat your oven to 350°F. If the casserole was stored in the fridge, you might want to let it sit out for about 15-20 minutes to come closer to room temperature for even reheating. Cover the casserole with aluminum foil to prevent the top from burning or drying out. Heat for 20-25 minutes or until thoroughly warmed through. If it was frozen, first ensure it’s fully thawed.
- Microwave Method: For reheating individual servings, use the microwave. Heat on high for 2-3 minutes or until hot. Stirring halfway through can help heat it evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was like having spinach artichoke dip in meal form! The chicken was tender, and the creamy sauce with cheese was absolutely delicious. A new favorite for sure!
Thanks, Jessica! Spinach artichoke anything is a win, right? So happy you enjoyed it!