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!
Recipe ingredients
Ingredient notes
- 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!
Recipe FAQs
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.
Related recipes
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Print📖 Recipe
Creamy Spinach Artichoke Chicken Casserole
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!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: main course, entree
- Method: bake
- Cuisine: American
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
- 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
Kathy says
Looks delicious Kate!
Cathy says
Wonderful recipe...Looks great to try for 4th of July for sure..Thanks
Kate says
thank you I'm glad you like the recipe! 🙂
Kate says
Thank you!! 🙂
Julie says
This is my kind of casserole! I looove spinach and artichoke flavored anything, and I roast a whole chicken a few times a month and am always looking for new ways to use up the leftovers. Brilliant!
Tatiana says
Oh my heavens. You've outdone yourself! Seriously so delicious! You have become my "go to" for recipes!!! YUMMMMM.
Jenni LeBaron says
I love creamy casseroles like this. The fella follows a mostly keto diet so this would work well in our weekly meal planning - YUM!
Lori says
I’d love to try this in a crockpot! What would you do differently? I can’t wait to try this!!!
Kate says
Ooo that's a great idea Lori! I actually hadn't thought of that before but I don't see why it wouldn't work - as long as you use pre-cooked chicken (like rotisserie or leftover chicken), everything else is cooked so it's really just about warming everything together and melting the cheese. Since I haven't made it that way myself, I can't say for sure the perfect method, but I would definitely cook it on the lowest setting so that the cream cheese doesn't split, and maybe only cook it until it's warmed through and melty. Also, it would be a good idea to grease or use non-stick spray on the crock pot before adding the ingredients to make cleanup easier. If you do end up making it in the crockpot will you let me know how it turns out?
Marisa F. Stewart says
This is one casserole that the entire family would love and devour in minutes. I love the idea of being able to make it ahead of time and then popping it in the oven. And I bet the non-spinach lovers wouldn't argue with all the other goodies in it. I'm pinning the recipe.
Jordan says
My mom used to make something similar to this and serve it over pasta! I love the recipe step photos since I'm a visual learner. Can't wait to try this out on our meal plan this week.
Riz says
Ah! I'm so glad you shared this, I love love love artichokes, but I never feel that there are enough recipes out there that showcase them. I've added this to my to-make list 🙂 Thank you!
Michele says
WOW! My mouth is watering over here. A casserole made out of my favorite dip! Sounds divine. So creative and flavorful!
Donna says
Wow I can't believe you fit 2 pounds of veg in there!!! Such a good comforting casserole, and i mean who can say no to artichokes and cheese!?!
Nicole says
I am definitely going to make this. This is perfect for Keto dieters.
Amanda says
This is the ultimate comfort food! It’s so cheesy, delicious and simple to make. Thanks so much for sharing!
Jacqueline Debono says
Love the combination of chicken, spinach, artichoke and cheese in this casserole! I've been buying rotisserie chickens quite often recently because it's been too hot to roast chicken myself. Plus our local supermarket sells organic rotisserie chicken which is really delicious! Can't wait to try this casserole the next time I get a chicken!
Eva Hughes says
can you use canned artichokes?
Kate says
yes for sure Eva, I'm sorry I should have mentioned that in the post. Canned artichokes would work just fine (but I would not use the marinated kind that usually come in jars). Just squeeze out the extra liquid and you are good to go!
Siobhan says
Hi this was really good. I used 2 cans of artichokes. Everything else was good. My 20 year old son liked it. I liked it. Chockful of good vegetables. Thank you.
Kate says
Hi Siobhan! I am so happy you and your son enjoyed the recipe! Thank you so much for sharing, I get really excited when someone lets me know they liked one of my recipes 🙂 🙂
Vicki says
Looks great. Can I make this and freeze it and bake later?
Kate says
Hi Vicki! I've actually never tried freezing it before baking, so I can't say whether that would work or not! My worry would be that the texture of the cream cheese wouldn't hold up well to freezing. I'm sorry I can't give you a better answer, if you end up trying the recipe though I hope you like it 🙂
Amy Jo McCord says
This is a great recipe. There are only 2 of us, so I halve the recipe, getting enough for 2 small casseroles. I always freeze one for later use. I thaw, then bake. Comes out great! Don't be afraid to freeze this.
Kate says
Thank you Amy Jo for your comment and tips, it's great to hear that you have had good success freezing and reheating the casserole!
Katie T says
Any suggestions for a side with this? I am the worst at deciding on side dishes. This is so full of veggies it might just be a stand-alone dish!
Kate says
Hi Katie! I would serve it with a green salad, and maybe even a side of crusty bread too. Yes I agree it has so many veggies already it doesn't seem like you would need another side of cooked veggies. I think the salad would add a nice contrast because it's cold, with some nice crunchy elements and it's lighter of course. I hope this helps and if you end up making the casserole I hope you like it! 🙂
Rachel Sloss says
Can you top cooked pasta with this?
Kate says
Hi Rachel! That's a great idea actually! I think if you wanted to do that, you would need to thin it out slightly, so maybe mix in a bit of extra sour cream or even a little milk just so that it turns a bit more saucy. If you end up trying it that way please let me know how you like it! 🙂
Kate says
Hi Rachel, I'm back because I thought some more about your question and wanted to give a couple more thoughts! I think if you want to turn this into a pasta topping, I'm thinking you could mix up the ingredients as instructed, then rather than baking it in the pan in the oven, warm it up on low in a skillet, adding in some heavy cream, and maybe even more sour cream to make it saucy. Then, add the pasta to coat it. You could even mix in a little of the water from cooking the pasta to thin it out more if needed. You may want to half the recipe though, so you have room to fit it all in the pan. I haven't actually done this before, these are just some thoughts I had so if you do try it please let me know what you think! I hope this helps Rachel! 🙂
Amy says
I’m known to make a mean spinach-artichoke dip so I was eager to give this a try... TOTAL winner!! I’ve shared this recipe with several friends and they too are thrilled with the results, especially my low-carb diet peeps! Have to confess though, I always add 2-3 pressed cloves of garlic to the cheese mixture. Aside from garlic being my favorite vegetable :^), it’s a match made in heaven with spinach. I serve it with wild rice to soak up all that goodness.. Thank you for a wonderful dish!
Kate says
Amy I am absolutely delighted that you and your friends enjoyed this casserole! I think garlic sounds like a wonderful addition, I too am a huge garlic fan 🙂 Thank you for sharing!
Gloria says
Nice recipe. Did not have sour cream so made my own. Did not have Monterey Jack so I used sharp cheddar. It was yummy.
Kate says
Thank you Gloria! I've never made my own sour cream before I am so interested to learn how to do it, I'll have to look that up! And I think sharp cheddar would taste wonderful. I'm so happy you enjoyed the recipe!
Adelina says
Could you serve this on top of rice?
Kate says
Hi Adelina, thank you for your comment! The casserole does hold it's shape somewhat, especially after it's cooled down. It does not have a soupy texture. So I think it would pair well with rice, but it won't necessarily become like a wet topping if that makes sense. I hope this helps, if you end up making the casserole I hope you enjoy it 🙂
Amanda says
I was excited to try this and it is good, but there are no seasonings so it is kind of really bland.
Kate says
Sorry the casserole was not to your liking Amanda, but I appreciate your feedback! You're right, this casserole is rather simple in its seasoning. If you like more complex flavors, there are so many ways you could customize the recipe to your tastes. Another reader commented that they enjoyed adding several cloves of garlic, or you could add garlic powder, onion powder, or even some cayenne if you like things hot!
Judith Dunston says
I added buffalo wing seasoning, garlic, and onions. I have a developed a taste for buffalo seasoning lately. Served this as a dip by using my food processor for the chicken, artichokes, and onions. It was a winner!
Kate says
That sounds amazing, I love buffalo seasoning too! I'm so happy you enjoyed it 🙂
Mary Switzer says
I added in some Hidden Valley Ranch dry mix to taste. I know a restaurant that adds it to their spinach artichoke dip and it’s amazing.
Kate says
Oooo Mary that is an excellent idea, I bet it was delicious with the added ranch flavor. Thanks for the tip! 🙂
Cathy P. says
This recipe looks so good I'm planning on making this for super bowl. I saw the question about adding pasta to the recipe so I'll let you know how it turns out.
Kate says
Ok great! I haven't tried it yet but I was just throwing out some ideas, so I would love to hear how it turns out for you!
Ali says
Just mediocre in our opinion.
Kate says
Sorry you didn't enjoy the recipe Ali, thank you for your feedback!
Barbara says
Me and my kids love anything with cheese. I must say this seemed to have too much cheese and seemed more like a baked dip than a dinner.
Kate says
Yes it does have a lot of cheese! If you feel like making it again you could always reduce the amount of cheese to suit your tastes. Thank you for trying the recipe and providing your feedback, I appreciate it 🙂
Joann says
I just made with lots of substitutes and added spices based on what was on hand. It’s in the fridge waiting to be baked tomorrow.
I used fresh sautéed spinach; chopped canned artichoke bottoms tossed in olive oil with 1/4 cup softened sun dried tomatoes. I added Italian spice blend, garlic paste and dried parsley to artichokes. Because I had partial bags of several shredded cheeses I used Parmesan; Swiss and Mexi Blend to get 4 cups and hope it has enough flavor. Looking forward to tasting.
Kate says
Joann your version sounds like it will be phenomenal, I love the addition of sun dried tomatoes! Please let me know how it turns out, I hope you enjoy it!!
Gayla Culpepper says
Can you freeze this ahead of time before baking?
Kate says
Hi Gayla, thank you for your question! I haven't frozen the casserole before baking before so I cannot say for sure. But I have tried freezing it after baking, and while the texture of the cream cheese wasn't quite the same, it was still delicious. So, I think you could try freezing it before baking because the chicken is already cooked beforehand. Here is an article I found that discusses how to freeze an unbaked casserole: https://www.southernliving.com/food/dish/casserole/how-to-freeze-casseroles (And, just a reminder - ceramic/stoneware and glass casserole dishes cannot be moved directly from the freezer to oven because they may crack!)
DianeS says
FANTASTIC!! This recipe is delicious and easy to put together. It's a great way of using rotisserie chicken.
Kate says
Aw Diane thank you for your nice comment I am really glad that you like the casserole recipe, I am all about a quick and easy casserole 🙂 🙂
Gloria LaRoche says
Can I use fresh spinach? Can I use bottled or canned artichoke hearts?
Kate says
Hi Gloria thank you for your question! I haven't tried using fresh spinach, but I think you could use it in this recipe. I would sauté it beforehand and drain off any cooking liquid so it doesn't make the casserole too watery. And, drained, canned artichokes would be an easy 1-for-1 swap. Bottled artichokes that have been marinated will add a different flavor to the casserole, but you could also use those (drained) if you like that tangy flavor. I hope this helps, and if you make the recipe using the substitutions I would love to hear how it turns out.
Beth Smith says
Hi Katie,
This recipe looks delicious! Could you use fresh spinach in this instead of frozen? I am a single person who is going to try and decrease this to 4 servings. Any suggestions? Thanks in advance.
Kate says
Hi Beth, thank you for your question! I think you could use fresh spinach but I would sauté it first, because if you add it in fresh it could make the casserole watery. The full recipe calls for 16 ounces frozen spinach, but that weight is reduced because you are squeezing out the moisture. If you are measuring the spinach by volume, after cooking it and squeezing it to remove the excess moisture, you would need about 1/3 cup if you are only making 1/3 of the recipe (which is about 4 servings). My other tip for reducing the recipe would be to use an appropriate sized container, like a 7 inch round cake pan, instead of the 9 x 13 inch pan. Finally, be sure to check on the casserole a little early, because it may cook faster since you are making a smaller amount. I hope this information helps and if you end up making the recipe in a smaller size I would love to hear how it turned out for you!
Denise says
That sounds like an amazing recipe. I’m just curious, though, why you couldn’t use jarred artichoke hearts, and squeeze the liquid out??
Kate says
Hi Denise! You definitely could use jarred artichoke hearts. The jarred artichoke hearts I've seen are usually marinated, so they would add some extra salt to the recipe, even if you drained off the liquid. In that case, just add a little less salt than called for in the recipe. If you make the casserole with jarred artichoke hearts I would love to hear how it worked out for you 🙂
Christine says
Can you add noodles to this recipe?
Kate says
Hi Christine, thank you so much for your question! I haven't done so myself so I can't give you exact measurements, but I think you could definitely add cooked noodles to this recipe. The only issue would be that the casserole would be less saucy because you would be adding another dry ingredient. If you want to add noodles, I would add less chicken and/or veggies, or, increase the amount of cream cheese and sour cream. If you end up tweaking the recipe to include noodles, I would love to hear how it turned out for you 🙂
Debbie says
Absolutely delicious. I use Tofurkey chicken instead of real chicken. Also, I add a cup of chicken bouillon or milk with a tablespoon of flour other wise it is too thick. And I like it on faro or egg noodles. Everybody who has had it raves about it.
Kate says
Thank you Debbie for your comment! I love hearing what adjustments/substitutions people make to the recipe to make it their own. I will have to try it with adding the extra liquid + flour, that sounds like it would be really deliciously saucy (perfect for topping the egg noodles or faro!).