If you love classic spinach artichoke dip, this cozy chicken casserole takes all that creamy, cheesy flavor and turns it into an easy weeknight dinner. Juicy cooked chicken gets folded with cream cheese, Greek yogurt, tender spinach, and artichokes, then topped with melty mozzarella and baked until golden and bubbling. So simple, comforting, and so satisfying!

Close up of spinach artichoke casserole in a white baking dish with a spoon.

5 star review

“I made this for dinner tonight and the first thing my husband said after taking his first bite was “This is GOOD”! I used reduced fat cream cheese and non-fat Greek yogurt. It did not compromise the flavor at all. I certainly will be making this again!”

– Vicki
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Make this Creamy Spinach Artichoke Chicken Casserole for Dinner Tonight!

Ok, I’m truly in my casserole era right now, and am loving putting fresh twists on the classics (take this delightful zucchini casserole and loaded chicken corn casserole for example). And now I’m delighted to add this creamy baked spinach artichoke chicken to my list of favorite easy casseroles. The best part is that you get to eat spinach artichoke dip for dinner, but with my version you get a fresher version with the added benefit of chicken to keep you full and satisfied.

My fresh take on baked spinach artichoke dip using baby spinach, rotisserie or pre-cooked chicken to keep things ultra-easy, and a delightfully creamy sauce that’s made with with cream cheese and (surprise!) Greek yogurt. Not only is this chicken casserole fresher, but it’s also wildly simple to make! The no-cook sauce comes together quickly by blending cream cheese, Greek yogurt, a few seasonings, and shredded cheese.

And since I opted to save you time by using cooked chicken (rotisserie chicken is great here), there’s no need to saute or pre-cook any ingredients. Once the sauce is mixed up, just combine all the ingredients (except the remaining cheese) in the bowl, pour into a baking dish, top with cheese, and bake. In just 30 minutes, the casserole comes out of the oven all bubbly with golden, gooey cheese. Does it get any better than that?

Spinach artichoke casserole in a white baking dish.

Welcome to My Kitchen! Let’s Make Spinach Artichoke Chicken Casserole

Jump to Recipe Instructions
Metal bowl with shredded cheese, yogurt, cream cheese, and pepper.
1. Add cream cheese, yogurt, cheese, garlic, salt, and pepper to a bowl.
Metal bowl with whipped cottage cheese and yogurt.
2. Mix until well combined.
Metal bowl with artichokes, spinach, chicken, and cottage cheese.
3. Add chicken, artichokes, spinach, and mix.
Person holding a white baking dish with unbaked spinach artichoke casserole sprinkled with cheese.
4. Add cream cheese mixture to baking dish and top with cheese.
Person holding a white baking dish spinach artichoke casserole.
5. Cover and bake the casserole.
Spoonful of cheesy casserole in a white baking dish.
6. Serve with crusty bread for scooping if you want!
Spinach artichoke casserole in a white baking dish with a spoon.
Close up of spinach artichoke casserole in a white baking dish with a spoon.
5 stars (12 ratings)

Spinach Artichoke Chicken Casserole (Creamy & Cheesy!)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Creamy spinach artichoke chicken casserole with juicy chicken, plenty of spinach and artichokes, and a cheesy topping for a cozy, oven-baked that's perfect for an easy family dinner.
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Ingredients

  • 8-ounces cream cheese (at room temperature)
  • 1 cup plain Greek yogurt (or sour cream)
  • 1 cup shredded mozzarella cheese, divided
  • ⅓ cup grated Parmesan cheese, plus more for topping
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 3 cups artichoke hearts, roughly chopped, frozen and defrosted, or canned and drained
  • 1 (5-ounce) bag baby spinach
  • 2 heaping cups cooked chicken

Equipment

Instructions 

  • Heat the oven to 375F.
  • Add the cream cheese, yogurt, ½ cup mozzarella, parmesan, garlic, salt, and pepper to the bowl of a stand mixer. Using the paddle attachment, beat the cream cheese mixture until well combined. Note: If you don’t have a stand mixer, you can also beat the ingredients together in a large bowl using a hand mixer. You can even use a wooden spoon to mix it by hand, but this will only work if the cream cheese is truly at room temperature.
  • To the same bowl, add the artichoke hearts, spinach, and chicken. Stir by hand until well incorporated.
  • Spray a 9×13 ceramic baking dish with avocado oil or cooking spray. Add the cream cheese chicken mixture, and smooth into an even layer. Sprinkle with the remaining ½ cup mozzarella and 2 tablespoons of parmesan.
  • Cover with foil and bake for 20 minutes. Uncover and bake for an additional 5-10 minutes, or until the top is golden brown and bubbling.
  • For more even slicing, allow to cool for 10-15 minutes before serving.

Notes

  • I tested this recipe with both low-fat cream cheese, low fat (2%) Greek yogurt, and part-skim mozzarella and full fat products. Our family preferred the full fat version, but the low-fat version also worked very well. I did not test with non-fat alternatives, so substitute at your own risk, as non-fat dairy products have a tendency to separate when baked.
  • I also tested this recipe using both frozen (defrosted) artichokes and canned (drained). I preferred the texture of the frozen artichoke hearts, but both worked. Do not use marinated artichoke hearts.
  • Frozen spinach can also be used instead of fresh, just make sure to thaw and drain well.
  • This is a great way to use rotisserie chicken, but you use any type of pre-cooked chicken or cook your own in advance.
Course: dinner
Cuisine: American

Nutrition Information:

Serving: 1 (of 8), Calories: 237kcal, Carbohydrates: 12g, Protein: 24g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 58mg, Sodium: 519mg, Potassium: 430mg, Fiber: 5g, Sugar: 2g, Vitamin A: 431IU, Vitamin C: 6mg, Calcium: 218mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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