This cheesy spinach artichoke chicken casserole is packed with flavor, uses three kinds of gooey cheeses, fresh spinach, decedent artichoke hearts, tangy greek yogurt, and chicken.
Believe you me, when I tell you this casserole is so good, you’ll be tempted to eat it straight from the pan!
Spinach Dip Chicken Casserole
Do you love spinach artichoke dip? If you do, then you’re going to love this casserole recipe! This dish is made with a creamy cheese sauce, chicken, and of course, spinach and artichokes. It’s cheesy, creamy, and packed with flavor. If you’re looking for a different style of comfort food, this is it!.
This casserole can also be served as an appetizer. Simply cut the chicken into small bite-sized pieces, prepare the casserole as directed, and serve with crackers, baguette slices, or tortilla chips. It’s perfect for a busy night when you want something hearty and satisfying. Plus, it’s easy to customize based on your preferences. So, get ready to dig in!
Why You’ll Love This Spinach Dip Chicken Casserole
- One word – Cheese. This casserole is made with a blend of cream cheese, mozzarella, and parmesan. So, you know it’s going to be good. The cheesiness is balanced out by the addition of tangy Greek yogurt, fresh spinach, and artichoke hearts.
- Crowd pleaser. This dish is always a hit with family and friends. I’ve made it for potlucks, game days, and holiday gatherings. It’s one of those recipes that everyone seems to love.
- Easily adaptable. This recipe is very versatile. Don’t like chicken? You can easily leave it out or substitute in another protein. Not a fan of artichokes? Feel free to omit them or add in another vegetable. The possibilities are endless!
Equipment you’ll need to make this Chicken Casserole with Greek Yogurt
- Casserole Dish – I like this one with a lid for easily storing leftovers.
- Veggie Chopper – This little tool is one of my favorites and especially handy for chopping onions.
- Silicone Spatulas – I use these for everything. They are heat safe.
- Large Skillet – I’ve had this one for years without complaints. I even bought my parents one, too.
Ingredients for your Spinach Artichoke Chicken Casserole
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
CHICKEN – Boneless skinless chicken breasts is what I use. Boneless thighs could also be used.
BUTTER – Unsalted butter.
ONION – One medium onion. I like to use a medium white onion. Yellow would also work nicely.
GARLIC – Fresh minced garlic or garlic packed in olive oil if that’s what you have on hand.
CREAM CHEESE – I use full fat but low fat will also work. Make sure it is softened to room temperature so it melts easier.
GREEK YOGURT – I use plain Greek yogurt for added protein but sour cream can also be used.
SPINACH – Either frozen spinach, thawed and wrung out, or fresh baby spinach, sauteed.
ARTICHOKE HEARTS – Pick a jar of quartered artichoke hearts to make your life easier.
PARMESAN CHEESE – Shredded parmesan cheese melts nicely but grated will also work.
MOZZARELLA CHEESE – Shredded mozzarella cheese.
How to make Spinach Artichoke Chicken Casserole
STEP ONE: First, trim and butterfly the chicken breasts, season with salt & pepper, and lay them into a greased 9×13 casserole dish
STEP TWO: Next, make the topping by melting the butter in a large skillet over medium heat. Add in the chopped onions and saute until their translucent. Add in the garlic and heat until fragrant. [if using fresh baby spinach, add that in now to saute with the onion and garlic until wilted] Then, add in the cubed cream cheese and Greek yogurt, seasoning with salt and pepper. Remove the pan from the heat.
STEP THREE: Then, once off the heat, add in the spinach, artichokes, half of the parmesan cheese, and half of the mozzarella cheese. Stir until melted and fully incorporated. Spread the mixture evenly over the chicken, then cover with foil and bake for 20 minutes in a 400° preheated oven.
STEP FOUR: Finally, after the 20 minutes is up, add the remaining cheeses and finish baking for 10-15 minutes or until cheeses are melted and bubbly. Remove from the oven and let sit for approximately 10 minutes before serving.
What to serve with your spinach dip casserole
Because this recipe is rich, I usually opt to serve it with a lighter veggie side dish. Some of my favorites include sauteed asparagus, Brussel sprouts, roasted green beans, or a simple side salad.
I also usually pair it with rice and it’s actually excellent on top of cilantro lime rice. I’ve even scooped it up with tortilla chips. Try it!
Garlic knots also make a great addition to this meal! If you’re feeling really ambitious, you could even make a batch of homemade garlic knots. But, if you’re short on time, store-bought ones work just as well.
For dessert go with something that has a fresh element like blackberry crumble, lemon raspberry cupcakes or strawberry shortcake.
How to Store & Reheat Spinach Artichoke Dip Casserole
This dish can be stored in the fridge for up to four days. When you’re ready to reheat, simply pop it in the oven at 350° degrees until heated through. Or, the microwave is always an option.
You could also freeze this casserole for later. I recommend freezing it before you bake it. Simply place the unbaked casserole into a freezer-safe dish and store it for up to three months. When you’re ready to eat, let it thaw in the fridge overnight and then bake as directed.
FAQs
Can I make this recipe ahead of time?
Yes! This is actually a great recipe to make ahead of time. Simply prepare the casserole through and then store it in the fridge for up to. When you’re ready to reheat, let it sit out at room temperature for 30 minutes and then bake as directed.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. However, if you’re serving it with garlic knots, be sure to check the labels to make sure they are gluten-free as well.
Is this recipe low carb?
Yes, this recipe is low carb so if you’re doing keto, it will fit in. I usually serve it with white rice but it could easily be served with cauliflower rice.
Can I substitute the chicken for another protein?
Yes! If you’re not a fan of chicken or are looking for a vegetarian option, you could easily substitute in tofu, tempeh, or another protein of your choice.
Whether you’re serving this dish as an appetizer or main course, I guarantee it will be a hit! So go ahead and give it a try. I think you’ll be pleasantly surprised. And if you’re looking for more easy and delicious casserole recipes, be sure to check out my other favorites. Happy cooking!
Need more chicken recipes? Try these:
Slow Cooker Cajun Chicken Alfredo
Crock pot Honey Bourbon Chicken
Spicy Buffalo Chicken Sandwiches
Quick & Easy Chicken & Broccoli
Laughing Cow Stuffed Chicken Breasts
Click here for my entire collection of chicken recipes.
Cheesy Spinach Artichoke Chicken Casserole
Ingredients
- 1.5 pounds boneless skinless chicken breasts butterflied
- 1 Tablespoon unsalted butter
- ½ medium onion chopped
- 1 teaspoon minced garlic 2 cloves
- salt & pepper to taste
- 6 ounces cream cheese softened & cubed
- 6 ounces plain Greek yogurt or sour cream
- 10 ounces chopped frozen spinach thawed & drained
- 12 ounces quartered artichoke hearts drained & coarsely chopped
- ½ cup parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400° degrees and spray a 9 x 13 baking dish with non-stick spray. Set aside.
- Trim your chicken breasts and then butterfly/cut them in half. Sprinkle with salt & pepper and lay them into the prepared dish.
- In a large skillet, over medium heat, melt the butter.
- Add in the chopped onion and saute until translucent.
- Add in the minced garlic and cook for about 30 seconds.
- Add in the cream cheese, Greek yogurt, and a pinch of salt & pepper. Stir and melt until fully incorporated.
- Remove the pan from the heat and stir in the spinach, artichokes, half of the parmesan cheese and half of the mozzarella cheese until fully combined.
- Spread the mixture evenly over the chicken. Cover the pan with foil and bake for 20 minutes.
- After 20 minutes, remove the foil, add the rest of the parmesan & mozzarella cheeses and bake for another 10 minutes until the mixture is melted and bubbly.
- Remove from the oven and let set for 10 minutes before serving.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Original notes from January 19, 2014:
This baby is sucking the life out of me and I need all the iron I can get. Enter spinach. I’ve been trying to eat as many iron-rich foods as I can lately.
This recipe is very close to a 30 minute meal, which is always a good thing. And, it’s really good. Really, really good. If you like spinach & artichoke dip, I’m pretty sure you’ll like this. I served it over brown rice and with green beans.
I’m with you, not a fan of non-fat low-fat products unless they are naturally so, like you mentioned. Stay away from low-fat ricotta. I bought it by accident once. THE. WORST.
This recipe looks so good, I could eat a whole pan of it (and I’m NOT with child).
Noted – no low-fat ricotta for me =)
Thank you so much for your sweet comments!! So glad you enjoyed this!!
Me being a widowed man in his early 60’s loves to make one course meals like casseroles etc. I don’t always follow all of the instructions and tend to improvise. Some men like myself want to spend less time preparing a meal when possible, but to create a meal that is tasty and mostly healthy! I have to say this recipe was FABULOUS! Even where I improvised! Instead of boneless chicken breasts I used a package of Tyson diced chicken breast. I substituted a purple onion. A overfilled teaspoon of jarred minced garlic. 8oz of softened creme cheese and 8oz of sour cream. I did not follow any of the saute instructions. Instead I only heated the butter, sour cream and creme cheese in a sauce pan until blended well. I then combined all ingredients including all of the required grated cheeses and mixed with my hands. From there it went into a 9×13 pan. I baked in the oven 400 degrees and then at 350 for 15 minutes to make sure it was bubbling. I also made some wild grain rice and laid that as a bed into 7 containers and topped it with this casserole recipe. FABULOUS!!!.
I’m so happy to hear that, thanks, Joe!