Creamy Spinach Artichoke Chicken Bake Recipe

Introduction

This Creamy Spinach Artichoke Chicken Bake is a comforting and flavorful dish that combines tender chicken with a rich, cheesy sauce loaded with spinach and artichokes. It’s perfect for an easy weeknight dinner or a cozy gathering.

Ingredients

• 4 cups cooked chicken (shredded or chopped; rotisserie chicken works great for an easy shortcut)
• 9 ounces frozen spinach (thawed and squeezed very dry)
• 14 ounces plain artichoke hearts (canned or jarred, drained and chopped)
• 8 ounces cream cheese (softened)
• 1 cup grated Parmesan cheese
• 1.5 cups shredded mozzarella cheese
• 0.67 cup sour cream
• 0.5 cup heavy cream
• 0.25 cup mayonnaise
• 3 cloves garlic (minced)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Step 2: In a large mixing bowl, combine the softened cream cheese, sour cream, heavy cream, mayonnaise, minced garlic, salt, and pepper. Whisk until smooth and well blended.
3. Step 3: Add the shredded cooked chicken, well-drained spinach, chopped artichoke hearts, and grated Parmesan cheese to the creamy mixture. Stir gently until all ingredients are evenly coated.
4. Step 4: Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese generously over the top.
5. Step 5: Bake for 20 minutes at 375°F. Then increase the oven temperature to 400°F (200°C) and bake for an additional 5 minutes, or until the mozzarella is golden and bubbly.
6. Step 6: Let the casserole cool for a few minutes before serving. Enjoy your hearty and creamy chicken bake!

Tips & Variations

• For extra flavor, try adding a pinch of red pepper flakes or smoked paprika to the creamy mix.
• Fresh spinach can be used instead of frozen; just sauté it lightly until wilted and drain any excess moisture before adding.
• Use part-skim cheeses if you prefer a lighter dish, though full-fat will provide a richer taste.
• Adding chopped sun-dried tomatoes can add a lovely tangy contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through or microwave in short intervals until hot. This dish also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes! Cook and shred your chicken before mixing it in. Baking times remain the same, but be sure the chicken is fully cooked before combining.

Can I prepare this dish in advance?

Absolutely. Prepare the mixture and store it in the baking dish covered in the refrigerator for up to a day before baking. Just add a few extra minutes to the bake time if baking from cold.

Creamy Spinach Artichoke Chicken Bake Recipe

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★★★★★

4.8 from 353 reviews

This Creamy Spinach Artichoke Chicken Bake is a comforting, cheesy casserole combining tender chicken, nutrient-rich spinach, and tangy artichoke hearts in a luscious cream cheese-based sauce. Topped with golden, bubbly mozzarella, this easy-to-make dish is perfect for a family dinner or meal prep, delivering hearty flavors and creamy textures in every bite.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Mixture

• 4 cups cooked chicken (shredded or chopped; rotisserie chicken works great for an easy shortcut)
• 9 ounces frozen spinach (thawed and squeezed very dry)
• 14 ounces plain artichoke hearts (canned or jarred, drained and chopped)

Creamy Sauce

• 8 ounces cream cheese (softened)
• 0.67 cup sour cream
• 0.5 cup heavy cream
• 0.25 cup mayonnaise
• 3 cloves garlic (minced)
• Salt and freshly ground black pepper (to taste)

Cheese Toppings

• 1 cup grated Parmesan cheese
• 1.5 cups shredded mozzarella cheese

Instructions

1. Get Ready: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
2. Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, heavy cream, mayonnaise, minced garlic, salt, and freshly ground black pepper. Whisk together thoroughly until the mixture is smooth and homogenous.
3. Mix It All In: Add the shredded cooked chicken, the well-drained spinach, chopped artichoke hearts, and grated Parmesan cheese to the creamy sauce. Gently fold everything together until all ingredients are evenly coated and combined.
4. Bake Away: Transfer the prepared mixture into the greased baking dish, spreading it evenly. Sprinkle the shredded mozzarella cheese generously over the top to create a cheesy crust once baked.
5. Golden Finish: Place the casserole in the preheated oven and bake for 20 minutes at 375°F. After 20 minutes, increase the oven temperature to 400°F (200°C) and bake for an additional 5 minutes or until the mozzarella topping turns golden brown and bubbly.
6. Serve & Enjoy: Remove the dish from the oven and allow it to cool for a few minutes before serving. This warming casserole is ideal for a hearty meal. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.

Notes

• Use rotisserie chicken for a quick and convenient shortcut.
• Ensure the spinach is thoroughly squeezed dry to avoid excess water making the casserole soggy.
• If fresh garlic is unavailable, substitute with 1 teaspoon garlic powder.
• To make this dish lower in fat, substitute sour cream and mayonnaise with Greek yogurt.
• This casserole freezes well; thaw completely before reheating.
• Adjust salt and pepper according to your taste preference and dietary needs.

Keywords: Creamy Spinach Artichoke Chicken Bake, chicken casserole, spinach artichoke recipe, easy baked chicken dish, cheesy chicken bake