This recipe will teach you how to make a cream cheese spinach artichoke chicken casserole with an absurdly tasty mix of ingredients. It has a little bit of everything and it’s so easy to make, too. Check this out if you want something soul-satisfying still but healthy as a lunch or dinner option.
How to Make Cream Cheese Spinach Artichoke Chicken Casserole
Here’s what you’ll need to do in order to prepare this cream cheese spinach artichoke chicken casserole from scratch:
- Preheat the oven. Preheat your oven to 425℉.
- Prepare the sour cream mixture. Add the sour cream, softened cream cheese, one cup of finely shredded parmesan cheese, one cup of finely shredded monterey Jack cheese and the onion powder to a large bowl and mix to combine.
- Season. Season with salt and black pepper to taste and mix well.
- Set aside. Set the sour cream mixture aside for now.
- Prepare the cooking skillet. Heat the olive oil in a large skillet over medium heat.
- Cook the garlic. Add the minced garlic cloves and cook for 30 seconds.
- Cook the spinach. Add the chopped fresh spinach and cook until the spinach is wilted and all of the liquid has evaporated.
- Season. Season with salt and black pepper to taste.
- Combine the ingredients. Add the shredded cooked chicken, cooked spinach and one can of artichoke hearts (drained well and chopped) to a baking dish.
- Add the sour cream mixture. Add the sour cream mixture and stir to combine.
- Sprinkle. Sprinkle with the remaining parmesan cheese and monterey Jack cheese.
- Bake. Bake the casserole in the preheated oven for 25 to 30 minutes (or until the cheeses are melted and bubbly).
- Serve. Serve the casserole warm.
Is This Cream Cheese Spinach Artichoke Chicken Casserole Keto?
Yes, this chicken casserole dish can be considered to be keto-friendly. It’s made with vegetables and herbs (spinach, garlic and artichokes) that are low enough in carbs to fit the macros of keto dieters.
Keep in mind though that artichokes are slightly higher in carbs than other typical leafy greens eaten by keto dieters; if your macros are fairly strict, be sure to enjoy this casserole in moderate amounts to avoid accidentally knocking yourself out of ketosis.
Can I Make Spinach Artichoke Chicken Casserole Ahead?
Chicken casserole dishes like this one are fantastic options for making ahead of time. You can easily assemble this casserole by following the recipe instructions and then just quickly bake it whenever you’re ready to serve it.
You can keep your prepared casserole in the fridge for 3 to 4 days or freeze it for up to 3 months.
(Also try: Down Home Spinach Casserole with a Crunchy Top)Print
Cream Cheese Spinach Artichoke Chicken Casserole
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- 3 ½ cups shredded cooked chicken chicken
- 1 pound fresh spinach, chopped
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 (14 oz) can artichoke hearts, drained well and chopped
- 1 cup cream cheese, softened
- 2 cups sour cream
- 2 cups finely shredded Parmesan cheese
- 2 cups finely shredded Monterey Jack cheese
- 1 tsp onion powder
- salt and black pepper to taste
- Preheat oven to 425ºF.
- In a large bowl combine the cream cheese, sour cream, 1 cup of Parmesan cheese, 1 cup of Monterey Jack cheese and onion powder.
- Season to taste with salt and black pepper and mix well.
- Set side.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and cook for 30 seconds.
- Add the spinach and cook until the spinach is wilted and all the liquid is evaporated.
- Season to taste with salt and black pepper.
- Add the chicken, spinach and artichoke to a baking dish.
- Add the sour cream mixture and stir to combine.
- Sprinkle with remaining Parmesan and Monterey Jack cheese.
- Bake in preheated oven for 25-30 minutes or until the cheeses are melted and bubbly.