Description

Creamy, cheesy, and weeknight-easy, this Spinach Artichoke Chicken Casserole bakes tender chicken in a luscious spinach-artichoke sauce with mozzarella and Parmesan. It’s comfort food with a fresh twist—perfect for family dinners, potlucks, or meal prep.

Ingredients

2 lb boneless, skinless chicken breasts, cut into 1-inch cubes (or 4 cups shredded rotisserie chicken)

1 tbsp olive oil

1 tsp kosher salt, divided

1/2 tsp black pepper

3 cups fresh baby spinach, roughly chopped (or 10 oz frozen spinach, thawed and well-squeezed)

1 can (14 oz) quartered artichoke hearts, drained and chopped

4 oz cream cheese, softened

1 cup plain Greek yogurt (or sour cream)

1/4 cup mayonnaise

3 cloves garlic, minced

1/2 tsp onion powder

1/4 tsp crushed red pepper flakes (optional)

1 tsp lemon zest + 1 tsp lemon juice

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1/2 cup panko breadcrumbs or pork panko (optional topping)

2 tbsp unsalted butter, melted (for topping, optional)

2 tbsp chopped fresh parsley, for garnish

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Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Season the chicken with 1/2 tsp salt and the black pepper. Heat olive oil in a large skillet over medium-high and sear chicken 4–6 minutes until just cooked through (165°F). Remove from heat. (If using rotisserie chicken, skip the skillet and proceed.)

3. In a large bowl, mix cream cheese, Greek yogurt, mayonnaise, garlic, onion powder, red pepper flakes, lemon zest and juice, 1 cup mozzarella, Parmesan, and remaining 1/2 tsp salt until smooth.

4. Fold in the chopped spinach and artichokes. Stir in the cooked chicken until evenly coated.

5. Spread the mixture into the prepared dish. Top with remaining 1/2 cup mozzarella.

6. If using, toss panko with melted butter and sprinkle over the top for crunch (use pork panko for a grain-free option).

7. Bake 20–25 minutes until hot and bubbly. Rest 5–10 minutes, garnish with parsley, and serve.

Notes

For gluten-free: skip regular panko or use pork panko. For extra color, broil 1–2 minutes at the end. Use rotisserie chicken to save time.