X

Cheesy Spinach Artichoke Chicken Casserole

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

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!

wooden spoon scooping spinach artichoke chicken casserole from a blue glass dish.

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!
spinach artichoke chicken casserole on a white plate with a fork in it.

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.

overhead shot of labeled ingredients laid out to make spinach dip casserole.

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.

collage of four photos showing a chicken casserole being assembled.

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.

overhead shot of spinach artichoke chicken casserole in a blue baking dish.

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.

wooden spoon scooping spinach dip casserole from a blue baking dish.

Connect with Persnickety Plates!

Follow along on my social media so you never miss a post!

I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.


Also, sign up to receive an email in your inbox for each new recipe:

FREE EMAIL SUBSCRIPTION & EBOOK

If you MAKE & LOVE this recipe, share it on Instagram and tag me @melissa_pplates and/or #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

It is VERY HELPFUL to me and other readers if you leave a review after you make my recipe. Please come back & let me know how it turned out!

wooden spoon scooping spinach artichoke chicken casserole from a blue glass dish.

Cheesy Spinach Artichoke Chicken Casserole

Melissa Williams
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.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 356 kcal

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

Alternatively, you can use fresh baby spinach in place of the frozen spinach. Add it after sauteing the onion and garlic and heat until wilted, then proceed with the rest of the recipe as written.
Store leftovers in the fridge, covered, for up to four days.
If freezing, it is best to assemble and freeze before baking, for up to 3 months. Move the fridge the night before you’re ready to serve to thaw and then bake as written.

Nutrition

Serving: 1gCalories: 356kcalCarbohydrates: 8gProtein: 36gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 123mgSodium: 671mgPotassium: 653mgFiber: 2gSugar: 3gVitamin A: 6158IUVitamin C: 5mgCalcium: 277mgIron: 2mg

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.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

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.

Spinach and Artichoke Dip Chicken Casserole

Reader Interactions

    Share Your Thoughts

    Your email address will not be published.

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Lori Yates says

    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).

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

Simple Share Buttons