Creamy Spinach Artichoke Chicken Casserole

Creamy spinach artichoke chicken casserole FI

4.5 from 10 reviews

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!


Units Scale
  • 16 ounces (454 g) frozen chopped spinach
  • 16 ounces (454 g) frozen artichoke hearts
  • 3 1/2 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


  1. 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.)
  2. Preheat the oven to 425 degrees F/220 degrees C and take the cream cheese out of the fridge to soften.
  3. Finely chop the garlic, set aside.
  4. 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.
  5. 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!)
  6. 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.)
  7. Tear or chop the artichokes into smaller pieces and add to the pan.
  8. 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).
  9. 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).
  10. 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 1/2 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 1/2 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.


Keywords: chicken casserole, spinach artichoke casserole, spinach artichoke chicken casserole