Spinach Artichoke Chicken Casserole

5 from 2 votes

Spinach Artichoke Chicken Casserole

Need dinner to just handle itself for once? This Spinach Artichoke Chicken Casserole comes together fast—just 15 minutes of prep, then straight into the oven. It’s creamy, cheesy, full of flavor, and just the kind of baked chicken dish that works for both busy weeknights and make-ahead freezer meals. No overthinking, no extra mess—just comfort in a casserole dish.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: Casserole

Servings:

Calories: 451.47kcal

Author: Wendy Polisi

Ingredients

½ cup heavy cream
½ cup chicken broth
¼ cup butter
8 ounces cream cheese cubed
1 teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
8 ounces frozen chopped spinach thawed and excess moisture pressed out
10 ounces quartered artichoke hearts drained
3 ½ cups cooked cubed chicken
2 cups shredded mozzarella
1 cup shredded parmesan
½ cup crumbled feta

Instructions

Preheat the oven to 350° F. Spray a 8 x 8 casserole dish with cooking spray.
Heat the cream, chicken broth, and butter in a large saucepan over medium heat until the butter melts.
Add the cream cheese, garlic powder, salt, and pepper.
Whisk until the cream cheese melts, about 5 to 7 minutes.
Stir in the spinach, artichokes, and chicken.
Transfer to the prepared baking dish.
Top with mozzarella, parmesan, and feta.
Cook for 20 minutes until the cheese is melted and bubbly.

Notes

Storage

Keto chicken spinach artichoke casserole can be stored in an airtight container in the fridge for up to 3 days.

Reheat Spinach Artichoke Chicken Casserole in the microwave or oven until warmed through. If it seems dry, you may need to add a little chicken broth or water to the casserole.

This casserole can also be frozen. I would recommend freezing it before adding the topping. Thaw in the refrigerator overnight, then sprinkle the topping and bake as directed.

Nutrition