This creamy spinach artichoke chicken casserole is made with rotisserie chicken and frozen veggies, making prep a breeze! You can make this entire chicken casserole in under 1 hour.
Note: this post was originally published in 2019 and updated in 2021 with new photos and improved instructions. The recipe has also been improved based on user feedback.
Casseroles are the perfect dinner choice when you need something comforting and cozy. But, sometimes they can be a bit time consuming to prep, especially if you have to boil noodles first as the base. So, if you're looking for a creamy and hearty casserole but want to save time on prep, you have to try this creamy spinach artichoke chicken casserole!
Rather than a typical pasta or rice base, this casserole uses chunks of rotisserie chicken and tons of veggies. This makes this casserole the perfect choice if you're looking for a lower carb dinner option as well.
And, by using rotisserie chicken and frozen veggies, you can make this entire casserole in under 1 hour, start to finish! Serve with my recipe for oven roasted potatoes and green beans for a delicious veggie-filled dinner!
- Rotisserie chicken: if you don't want to use rotisserie chicken, you can use any leftover chicken. Just make sure it's seasoned with salt and pepper!
- Monterey Jack cheese: if you don't like or don't have Monterey Jack cheese, you can substitute this with any semi-hard cheese that melts well, such as Colby. Here is a great list of substitution ideas for Monterey Jack!
- Kosher salt: this recipe uses kosher salt, which is coarse grained. If you would like to substitute fine grain salt, reduce the amount in the recipe from 2 teaspoons to 1 ½ teaspoons, or, salt to taste.
Step by step photos
Here is a breakdown of how to make the casserole. To see a brief slideshow how-to, check out my web story for this recipe!
1. After first preheating the oven, peel and finely chop the garlic, set aside.
2. Then, shred the rotisserie chicken or chop it into pieces, discarding the skin. Add the chicken to a 9 x 13 inch casserole dish or baking pan.
3. Squeeze the moisture out of the thawed spinach and add it to the pan.
4. Next, break the thawed artichoke hearts into smaller pieces, or chop them. Add the artichoke hearts to the pan with the chicken and spinach.
5. In a medium bowl, add the cream cheese, sour cream, kosher salt, pepper, onion powder, and garlic. Also add in half of the Parmesan and Monterey Jack cheeses. Mix everything together until well combined.
6. Add the cheese filling to the casserole dish with the chicken, artichoke hearts and spinach. Mix everything together to combine well.
Make sure the ingredients are distributed evenly in the pan, but leave the top a bit textured, rather than completely smooth. This will help to get a nice brown crispy top!
7. Sprinkle the remaining Parmesan and Monterey Jack cheeses on top and bake in the preheated oven until the casserole is bubbly and the top is nicely browned.
Tips and tricks
- If you have time, you can thaw the veggies in the fridge overnight to save time on prep. However, if you forgot or don't have time, the recipe includes instructions on how to thaw the veggies in the microwave!
- If you're using the microwave to thaw the vegetables, you can save time by prepping other ingredients while the veggies are thawing in the microwave. For example, shred the rotisserie chicken while the spinach is microwaving and shred the cheeses while the artichoke hearts are microwaving (if you didn't buy pre-shredded cheese).
- Speaking of cheese, I like to buy block cheese and shred it myself, since pre-shredded cheese has added fillers that can prevent the cheese from melting quite as smoothly. However, I have also made this casserole with pre-shredded cheese when short on time and it also tasted delicious!
Yes, you can substitute canned spinach and/or canned artichokes for frozen. However, you will need to drain the canned veggies well, and in the case of the spinach, squeeze out any extra moisture, just as was done for the frozen spinach.
In addition, check to see if your canned veggies have any added salt. If they do, cut down on the salt called for in the recipe to avoid over-salting the casserole.
Yes, you can freeze this casserole, with one caveat: the texture of the cream cheese and sour cream base was slightly affected, making the frozen and re-heated casserole a little less silky smooth than when freshly baked.
However, it still tasted amazing when re-heated! So, I would say if you have any casserole you want to save beyond the 3 - 4 days it can be kept in the fridge, go ahead and freeze the leftovers. It will be so nice to have for a busy day when you don't want to cook!
Full disclosure - I don't eat gluten free and I'm not an expert on any certain diet. Always do your own research and due diligence on ingredients you are eating! But, since it seems like it's harder to find gluten free casserole recipes since many contain pasta, breadcrumbs, etc., I thought it would be helpful to discuss here.
Since there are no ingredients that are inherently wheaty (is that a word?) like pasta, then you could make this recipe gluten free as long as you make sure all the individual ingredients are labeled gluten free. (Sounds obvious but I thought it couldn't hurt to say it!) For instance, not all rotisserie chicken is gluten free, so you need to check the label to make sure.
In addition, here is an interesting article about buying cheese when you have a gluten allergy/sensitivity. And here is another article discussing how to make sure frozen veggies are gluten free.
If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!Print
This casserole uses rotisserie chicken, frozen spinach and frozen artichoke hearts to save time on prep. A creamy, cheesy comfort food that’s sure to please!
- 16 ounces (454 g) frozen chopped spinach
- 16 ounces (454 g) frozen artichoke hearts
- 3 ½ cups (425 g) shredded rotisserie chicken, from about 1 medium rotisserie chicken (see note 1)
- 8 ounces (227 g) cream cheese
- 16 ounces (454 g) sour cream
- 2 cups (141 g) finely shredded Parmesan cheese, divided
- 2 cups (197 g) shredded Monterey Jack cheese, divided
- 2 cloves garlic, finely chopped
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 teaspoon onion powder
- Pre-step: Place the spinach and artichoke hearts in the fridge the night before to thaw. Place on a plate or inside a gallon zip top bag to prevent leaks. (If you don’t have time to thaw the vegetables in the fridge, follow the microwave thawing directions below.)
- Preheat the oven to 425 degrees F/220 degrees C and take the cream cheese out of the fridge to soften.
- Finely chop the garlic, set aside.
- If your spinach is frozen, place it in a medium microwave-safe bowl and microwave on high for 2 minutes. Stir, and microwave again for another 1 - 2 minutes, or until thawed. Stir again. Squeeze the moisture out of the thawed spinach and add to a 9 x 13 inch (33 x 23 cm) baking pan or casserole dish.
- Shred or chop the rotisserie chicken into large pieces, discarding the skin. Place the shredded or chopped chicken inside the casserole dish or baking pan. (If you are using the microwave to thaw the vegetables, this step can be completed while the spinach is microwaving!)
- If your artichoke hearts are frozen, place them into the same bowl the spinach was in (dump out the spinach water first!). Microwave on high for 2 minutes, stir, and microwave again for another 1 - 2 minutes, or until thawed. Stir again. (While the artichoke hearts are microwaving, you can shred the cheeses if not using pre-shredded cheese.)
- Tear or chop the artichokes into smaller pieces and add to the pan.
- Add the cream cheese, sour cream, kosher salt, black pepper, onion powder, garlic, 1 cup Monterey Jack cheese and 1 cup Parmesan cheese to a medium bowl (if you used the microwave to thaw the vegetables, you can use that same bowl).
- Break up the cream cheese with a large spoon and stir until the ingredients are well combined. Add to the pan and stir to combine all the casserole ingredients together. Make sure the ingredients are distributed evenly in the pan but leave some texture on the top (do not smooth down the top of the casserole).
- Sprinkle with the remaining Parmesan and Monterey Jack cheeses and bake for 25 - 30 minutes, or until the casserole is bubbly around the edges and the top is browned. Serve immediately.
If you don’t want to use rotisserie chicken, you can use any leftover chicken (white and/or dark meat) or cook your own. You will need 3 ½ cups of cooked, shredded chicken. If you are cooking your own chicken, make sure to season it with salt and pepper!
This recipe uses kosher salt, which is coarse grained. If substituting with fine grain salt, use 1 ½ teaspoons salt instead of the 2 teaspoons called for to avoid over-salting the casserole, or, add salt to taste.
The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
- Serving Size: 1/12 recipe
- Calories: 333
- Sugar: 0.8 g
- Sodium: 419 mg
- Fat: 24.6 g
- Saturated Fat: 14.6 g
- Carbohydrates: 8.5 g
- Fiber: 2.9 g
- Protein: 21.7 g
- Cholesterol: 87 mg
Keywords: chicken casserole, spinach artichoke casserole, spinach artichoke chicken casserole