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Creamy Spinach Artichoke Chicken Casserole

  • Author: Kate
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: main course
  • Method: baking
  • Cuisine: American

Description

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!


Scale

Ingredients

  • 16 oz. frozen chopped spinach
  • 16 oz. frozen artichoke hearts
  • 1 rotisserie chicken, about 3.5 cups when shredded (see notes)
  • 8 oz. cream cheese
  • 2 cups sour cream
  • 2 cups shredded Parmesan cheese, divided
  • 2 cups shredded Monterey Jack cheese, divided
  • 2 tsp. salt

Instructions

1. Pre-step: Place the spinach and artichoke hearts in the fridge the night before to thaw. Place on a plate or inside a Ziploc bag to prevent leaks. (If you don’t have time to thaw the vegetables in the fridge, follow the microwave thawing steps below.)

2. Preheat the oven to 425 degrees and take the cream cheese out of the fridge to soften.

3. If your spinach is frozen, place it in a medium microwave-safe bowl and microwave on high for two minutes. Stir, and microwave again for another two minutes, stir. While the spinach is microwaving, shred or chop the rotisserie chicken into large pieces and place inside a 9 x 13 inch casserole or baking pan.

4. Squeeze the moisture out of the thawed spinach and add to the 9 x 13 pan.

5. 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 two minutes, stir, and microwave again for another two minutes, stir. While the artichoke hearts are microwaving, shred the cheeses if you didn’t buy pre-shredded cheese.

6. Tear or chop the artichokes into smaller pieces and add to the 9 x 13 pan.

7. Add the cream cheese, sour cream, salt, 1 cup Monterey Jack and 1 cup Parmesan to the same medium bowl. Break up the cream cheese with a large spoon and stir to combine. Add to the 9 x 13 pan and stir to combine all the ingredients. Make sure the ingredients are distributed evenly in the pan (the top doesn’t need to be perfectly smooth however).

8. Sprinkle with the remaining Parmesan and Monterey Jack cheeses and bake for 25 minutes, or until the casserole is bubbly around the edges and the top is browned.



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 3.5 cups of cooked, shredded chicken. If you are cooking your own chicken, make sure to season it with salt!

If you want to make this recipe gluten free, see the discussion “Can I Make This Recipe Gluten Free?” in the blog post above for more information.

Keywords: chicken casserole, chicken spinach casserole, chicken spinach artichoke casserole, chicken artichoke casserole, cheesy chicken casserole, creamy chicken casserole

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