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Spinach artichoke chicken casserole

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Spinach artichoke chicken casserole is a super creamy (but lightened up) dinner the whole family will love! And it takes just 10 minutes to prep!
A crusted chicken breast being lifted from a casserole dish

I can’t believe we just had Daylight Savings Time start.

I love that it means spring is here and longer days to enjoy playing in the driveway and going for walks and being outside, but I sure do hate losing that hour.

Especially because the kids somehow still wake up at the same time even though there was an hour skipped in there. And they expect me to wake up as well.

M was tugging at me in bed yesterday. Sleeping in doesn’t translate yet. Nor does self-served breakfast. 😂

Springtime though, always has me ready for fresh, bright flavors, but the chilly mornings and evenings make me want to slide back into the warm, comforting foods of winter for just a bit longer.

A collage of different stages of building a creamy spinach chicken casserole

Enter this creamy, scrumptious spinach artichoke chicken casserole that has fresh, spring flavors but serious homey notes to satisfy both sides.

And it’s only 10 minutes to prep!

I basically took my aunt’s hot artichoke dip recipe and lightened it up. Cause that’s what I do. And cause it definitely didn’t need all that cheese and mayo. You’ll see what I mean. This is super rich as is!

Then I added in some fresh spinach cause I mean, artichoke and spinach are like peas and carrots, chocolate and peanut butter, me and bourbon. They just fit well together.

A baked casserole dish in a white pan with a golden brown topping a bowl of brown riceCreamy spinach artichoke baked chicken served on a blue and white plate over a bed of rice

And I smothered some chicken breasts with this delightful mixture.

It gets a sprinkling of breadcrumbs for a little texture and off to the oven it goes to get all bubbly and toasty.

I like to serve this spinach artichoke chicken over brown rice. (The only kind we use.)

You could also pair it with some pasta or even some crusty bread – basically anything to help sop up that juicy, creamy veggie mixture because you are going to want every.last.bit.

A baked spinach artichoke chicken breast served with rice on a blue and white plate and a casserole dish in the background

Get your casserole on for dinner, and enjoy!

XO,

Kathryn

Yield: 4 servings

Spinach artichoke chicken casserole

Super creamy (but lightened up) spinach artichoke chicken casserole | FamilyFoodontheTable.com

Spinach artichoke chicken casserole is a super creamy (but lightened up) dinner the whole family will love! And it takes just 10 minutes to prep!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 4 (6 oz.) boneless, skinless chicken breasts (see notes)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (14.5 oz) cans artichoke hearts, drained and coarsely chopped
  • 2 packed cups of spinach leaves, chopped
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup plain Greek yogurt (I use non-fat)
  • 1/2 cup mayonnaise (I use low-fat)
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup unseasoned breadcrumbs (see notes)

Instructions

  1. Preheat oven to 350. Spray a large casserole dish or baking dish with cooking spray.
  2. Season the chicken breasts with salt and pepper. Place in the baking dish.
  3. In a medium bowl, add the chopped artichoke hearts, spinach, Parmesan cheese, Greek yogurt, mayonnaise, garlic and Worcestershire sauce. Mix well.
  4. Spread the spinach-artichoke mixture over the chicken breasts.
  5. Sprinkle the breadcrumbs evenly over the entire baking dish.
  6. Bake at 350 for 35 minutes, or until chicken is cooked through. If desired, broil on low for 2-3 minutes (watch it closely!) to get the breadcrumbs to brown up on the top.
  7. Serve hot over steamed brown rice or whole wheat pasta.

Notes

This makes enough spinach artichoke mixture that you could easily cover up to 6 chicken breasts if you need to feed more people.

You can leave off the breadcrumbs or use gluten-free breadcrumbs if you want to make this gluten-free.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 391Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 55mgSodium: 995mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 21g
© Kathryn Doherty
Cuisine: American / Category: Chicken

A series of process photos for making a spinach artichoke chicken casserole

Comments

  1. Mahy says

    I love one pot wonders like this! I absolutely adore artichokes and I feel there’s very few recipes using them! Now the fact that you lightened up your favorite artichoke spinach dip is just brilliant! I can’t wait to make this! Pinning!

    Reply

    • Kathryn says

      Thanks! I’ve left them off before, and it’s still good, but the breadcrumbs definitely add a great texture — plus that browned top is just so appetizing!!

      Reply

  3. Dawn @ Girl Heart Food says

    This looks delicious, Kathryn! Love artichoke dip so to have it in dinner form is fantastic. Great idea with the combo of yogurt and mayo and love that the prep is so fast! Perfect meal to whip up in a jiffy! Good one with you and bourbon! I have to agree with you there 🙂 Love me some bourbon, too, especially in an ‘old fashioned’ form with extra orange zest. Hopefully we’ll catch up on that lost hour of sleep! Have a great week!

    Reply

    • Kathryn says

      Thanks Dawn! It’s a great weeknight option that you can fix and forget when there’s lots of other stuff going on. Also, an old fashioned is definitely my favorite cocktail! 🙂

      Reply

  5. [email protected] says

    Kids and dogs never deal with Daylight Savings Time very well! lol! We don’t have children but we have 2 doggies and they are totally confused. Give me a big ol’ plate of this spinach artichoke chicken casserole and I won’t care if the time is changed every weekend. I’m obsessed with spinach artichoke dip and can eat it for dinner, so pretty happy that you added chicken to it for a more well rounded meal. Now I can eat it and not feel guilty that I’m just eating dip for dinner! Yay!!

    Reply

  10. Lisa @ Chocolate Meets Strawberry says

    I love that you can have the best of both worlds with this dish, Kathryn! It looks fresh and green while still being warm and nourishing for those cooler evenings. I hope you enjoy those spring days coming your way! This casserole looks just superb. I can imagine that the crispy breadcrumb layer would really take it to the next level! 🙂

    Reply

    • Kathryn says

      The breadcrumbs really do make a big difference, Lisa! It’s great without them (we’ve had it that way, too) but it’s really superb with that golden layer of crunch on top 🙂

      Reply

  11. Cheyanne @ No Spoon Necessary says

    Hahaha! You and bourbon – I feel you on that pairing! Sorry the kiddos aren’t letting you sleep in, but if I had you to make me breakfast, I wouldn’t let you sleep in either! 😉 I am LOVING this dish, Kathryn!! Hot, cheesy spinach artichoke dip is one of my favs, but smothering that on top of some chicken? AMAZING! This casserole looks beyond delicious, my dear! I want to eat this entire thing for breakfast! SO GOOD! Pinned! Cheers, dear and Happy St. Patty’s day!

    Reply

  20. Kristin says

    I have regular plain yogurt and sour cream in the fridge, but no plain Greek yogurt. Could I use either of those as a substitute? So excited to try this!

    Reply

    • Kathryn says

      Hi Kristin! You could substitute the sour cream for plain Greek yogurt here. It has a similar taste and texture so it should work just fine. Hope you enjoy it! 😊

      Reply

    • Kathryn says

      Hi Lynda! Yes, I think you could substitute more yogurt in place of the mayo. It’ll change the taste/consistently a bit but shouldn’t make that much of a difference. (I’m not a fussy cook!) Hope you enjoy it!

      Reply

  22. Rebecca Wright says

    I was looking for something to make with roasted chicken instead of the usual Chicken Divan and came across this recipe. Except that I used cooked chicken, I followed the recipe exactly and OMIGOSH. Delicious!!!

    Reply

  23. Kelly says

    HI. This was tasty! I’d like to know if it is safe to prepare the night before I cook it? Has anyone tried?
    I wasn’t sure with the raw chicken.

    Reply

    • Kathryn says

      Hi Kelly! Do you mean getting this dish prepped the night before? You could certainly make the spinach-artichoke mix in advance. If you want to put the casserole together ahead of time, you can do that too – put the chicken breasts and the spinach-artichoke mixture in your casserole and keep it covered in the refrigerator. I’d recommend leaving the breadcrumbs off until you are ready to bake so they don’t get soggy. I hope that helps!

      Reply

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