Cheesy Spinach Artichoke Chicken Casserole

wooden spoon scooping spinach artichoke chicken casserole from a blue glass dish.

5 from 8 votes

Cheesy Spinach Artichoke Chicken Casserole

This cheesy spinach artichoke chicken casserole is packed with flavor, uses three kinds of gooey cheeses, fresh spinach, decedent artichoke hearts, tangy greek yogurt, and chicken.

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Author Melissa Williams

Ingredients

1.5 pounds boneless skinless chicken breasts butterflied
1 Tablespoon unsalted butter
½ medium onion chopped
1 teaspoon minced garlic 2 cloves
salt & pepper to taste
6 ounces cream cheese softened & cubed
6 ounces plain Greek yogurt or sour cream
10 ounces chopped frozen spinach thawed & drained
12 ounces quartered artichoke hearts drained & coarsely chopped
½ cup parmesan cheese
½ cup shredded mozzarella cheese

Instructions

Preheat your oven to 400° degrees and spray a 9 x 13 baking dish with non-stick spray. Set aside.
Trim your chicken breasts and then butterfly/cut them in half. Sprinkle with salt & pepper and lay them into the prepared dish.
1.5 pounds boneless skinless chicken breasts, salt & pepper
In a large skillet, over medium heat, melt the butter.
1 Tablespoon unsalted butter
Add in the chopped onion and saute until translucent.
½ medium onion
Add in the minced garlic and cook for about 30 seconds.
1 teaspoon minced garlic
Add in the cream cheese, Greek yogurt, and a pinch of salt & pepper. Stir and melt until fully incorporated.
6 ounces cream cheese, 6 ounces plain Greek yogurt
Remove the pan from the heat and stir in the spinach, artichokes, half of the parmesan cheese and half of the mozzarella cheese until fully combined.
10 ounces chopped frozen spinach, 12 ounces quartered artichoke hearts, ½ cup parmesan cheese, ½ cup shredded mozzarella cheese
Spread the mixture evenly over the chicken. Cover the pan with foil and bake for 20 minutes.
After 20 minutes, remove the foil, add the rest of the parmesan & mozzarella cheeses and bake for another 10 minutes until the mixture is melted and bubbly.
Remove from the oven and let set for 10 minutes before serving.

Notes

Alternatively, you can use fresh baby spinach in place of the frozen spinach. Add it after sautéing the onion and garlic and heat until wilted, then proceed with the rest of the recipe as written.
For freezing: freeze the unbaked casserole in a freezer-safe container for up to 3 months.
Store leftovers in the fridge for up to 4 days; reheat in a 350°F oven or use the microwave.

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