Spinach Artichoke Chicken Casserole

Creamy Spinach Artichoke Chicken Casserole is rich, cheesy, and packed with tender chicken in a sauce that feels a little fancy without any extra work. If you love the flavors of spinach artichoke dip, wait until you try them baked into a cozy, family-friendly dinner. It’s perfect for busy weeknights but special enough for Sunday dinner!

I’m obsessed with recipes that don’t require me to run to three different stores, and this one? Total fridge-and-freezer situation. And, when I’m feeling lazy (which, let’s be real, is most weeknights), I grab a rotisserie chicken, and we’re golden.

And honestly, the creamy, cheesy goodness never disappoints. It’s become such a regular rotation that my family knows it’s casserole night just by the smell!

If comfort food is what you’re after, you should try my Stuffed Pepper Casserole or Cornbread Cowboy Casserole next

Why I love this recipe

• It uses ingredients I usually have in my pantry and freezer, so I don’t need a special shopping trip.
• Rotisserie chicken works great here when I’m short on time, and it’s also high in protein.
• The creamy, cheesy sauce never gets old; my family requests this regularly!
• Leftovers taste just as good reheated the next day.

Ingredients

• Pasta: ziti – the hearty base that holds everything together.
• Chicken: diced chicken breast or use cooked rottiserie chicken as a shortcut if needed
• Seasonings: garlic powder, onion powder, salt, black pepper, fresh garlic – simple staples that bring out all the savory flavors
• Olive oil – for sautéing the chicken and adding richness
• Creamy Base: cream cheese, plain Greek yogurt, milk – creating a smooth, tangy sauce that coats every bite. Substitute sour cream if you don’t have Greek yogurt on hand.
• Cheese: shredded mozzarella cheese (divided) and shredded Parmesan – for melty texture and bold, cheesy flavor
• Veggies: frozen spinach (thawed and squeezed dry) and chopped artichoke hearts – classic spinach artichoke flavor
• Garnish: fresh parsley (optional) – for a pop of color and freshness

Step by step

1. Bring a large pot of salted water to a rolling boil. Cook the ziti following the package directions until tender but still firm (al dente). Drain and set aside.
2. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
3. Toss the diced chicken with ¼ teaspoon salt, ¼ teaspoon pepper, garlic powder, and onion powder.
4. Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, stirring now and then, until fully cooked and lightly browned. Take off the heat.

1. In a large bowl, beat the softened cream cheese until smooth. Add the Greek yogurt and milk, stirring until the mixture is creamy and well blended.
2. Fold in ¾ cup of the mozzarella, the Parmesan, minced garlic, and the remaining salt and pepper.
3. Add the cooked pasta, chicken, spinach, and chopped artichokes. Stir until everything is evenly coated in the sauce.
4. Transfer the mixture to the prepared dish and spread it out evenly. Top with the remaining mozzarella.

1. Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbly. Switch to broil for 1 to 2 minutes, keeping a close eye on it, until the top turns lightly golden.
2. Remove from the oven and let it sit for about 5 minutes. Garnished with fresh parsley if you like, then serve and enjoy.

Variations

If ziti isn’t available, sturdy noodles such as penne, rigatoni, or bow-tie pasta will work just as well. For a low-carb option, try replacing the pasta with cauliflower florets. Or add some crumbled bacon on top before baking to create extra richness.

Serving suggestion

This casserole is filling on its own, but I like to round out the meal with a roasted vegetable. For the extra touch, serve with garlic bread or Texas toast to soak up any sauce, or stick with roasted vegetables for a lighter, low-carb option.

Storage

If you have leftovers, store in an airtight container in the refrigerator for up to 4 days. Warm them in the oven at 350°F for 20 minutes with foil, or microwave single portions for 2–3 minutes.

You can freeze this casserole both before or after baking easily. For freezing before baking, assemble the casserole and cover tightly with plastic wrap and foil for up to 3 months before baking. Thaw in the fridge overnight then bake as directed, adding an extra 10 minutes to the baking time.

For an already-baked dish, let it cool, wrap well, and freeze for up to 2 months. Reheat in the oven until hot all the way through.

If you try this recipe please comment and rate it below, I love hearing from you!