Creamy Sun-Dried Tomato Spinach Artichoke Chicken Casserole

There are some flavor combinations that are just meant to be, and for me, spinach and artichoke is one of them. I remember the first time I had that classic, bubbly hot dip at a friend’s party. I think I stood by that bowl all evening. It was creamy, cheesy, and just everything you want in a comfort food. For years, it was my go-to appetizer to bring to any gathering.

One busy Tuesday, staring into the fridge with a rotisserie chicken and a craving for comfort, a little lightbulb went off. Why just have those flavors as a dip? Why not turn it into a full-blown meal, a main course that could satisfy the whole family?

That was the beginning of my Spinach Artichoke Chicken Casserole. I started with the basics, the cream cheese, the spinach, the artichokes, and of course, the chicken and pasta to make it a hearty meal. It was good, really good, but I knew it could be great. It needed a little something extra, a pop of flavor to cut through all that richness. After a few tries, I found the perfect secret ingredient, a little jar of sunshine that took this casserole from delicious to absolutely unforgettable.

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Why This Spinach Artichoke Chicken Casserole Recipe Works

Spinach artichoke dip has earned its place in the appetizer hall of fame for a reason. It’s a crowd pleaser, plain and simple. The combination of earthy spinach, tangy artichoke hearts, and a creamy, cheesy base is universally loved. Turning this iconic dip into a casserole is a natural evolution. It takes all those familiar, comforting flavors and transforms them into a substantial, satisfying weeknight dinner or a standout dish for a potluck.

This recipe builds on that solid foundation. Adding cooked chicken and pasta makes it a complete, balanced meal that will leave everyone at the table happy and full. It’s the kind of dinner that feels special but comes together with surprising ease, especially when you use a rotisserie chicken to save on prep time.

But the real magic here, the thing that sets my recipe apart, is the addition of oil-packed sun-dried tomatoes. This is the twist that truly elevates the dish. While the classic dip is wonderfully creamy, it can sometimes be a little one-note. The sun-dried tomatoes introduce a burst of sweet, tangy, and savory flavor that cuts right through the richness of the cream cheese and mozzarella. They add a beautiful color and a chewy texture that complements the other ingredients perfectly. It’s that unexpected pop of brightness that makes every bite interesting and keeps you coming back for more. This isn’t just a casserole, it’s a culinary experience.

Plus, the crunchy Panko and Parmesan topping provides the perfect textural contrast to the creamy filling below. It bakes up golden brown and crispy, giving you that satisfying crunch that all the best casseroles have. This Spinach Artichoke Chicken Casserole is a complete package of flavor, texture, and pure comfort.

Ingredients for Spinach Artichoke Chicken Casserole

The beauty of this recipe is how it uses mostly simple, easy-to-find ingredients to create something truly spectacular. The key is using good quality components, as each one plays an important role in the final flavor. Here’s what you’ll need to make my Spinach Artichoke Chicken Casserole.

• 1 tbsp olive oil
• 1 medium shallot, finely chopped
• 3 cloves garlic, minced
• 8 oz cream cheese, softened to room temperature: I always recommend using full-fat block cream cheese. It melts smoother and creates a much richer, more luxurious sauce than the low-fat or whipped varieties.
• 1/2 cup sour cream: This adds a lovely tang that balances the cream cheese.
• 1/4 cup heavy cream or milk: Heavy cream will give you the richest sauce, but whole milk works perfectly fine if that’s what you have on hand.
• 1 tsp lemon zest: A little bit of fresh lemon zest brightens up all the flavors and keeps the creamy sauce from feeling too heavy.
• 1/2 tsp red pepper flakes: This adds a gentle warmth in the background. Feel free to adjust the amount to your personal spice preference.
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed completely dry: This is a critical step! Any excess water will make your casserole runny. Squeeze it, then squeeze it again.
• 1 (14 oz) can artichoke hearts, drained and roughly chopped: I prefer artichoke hearts packed in water or brine, not the marinated kind, so their flavor doesn’t overpower the dish.
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped: This is my secret weapon! Oil-packed tomatoes are tender and have a much more intense flavor than the dry-packed kind. Be sure to drain them well before chopping.
• 1 1/2 cups shredded low-moisture mozzarella cheese, divided: Using low-moisture mozzarella is key for that perfect, cheesy pull without adding extra water to the casserole.
• 1/2 cup grated Parmesan cheese, divided: Please use freshly grated Parmesan if you can. It melts better and has a much more robust, nutty flavor than the pre-shredded kind.
• 3 cups cooked, shredded chicken: A store-bought rotisserie chicken is my favorite shortcut here. It’s flavorful, moist, and saves so much time.
• 8 oz short pasta (like penne, cavatappi, or shells), cooked al dente: Choose a pasta shape with plenty of nooks and crannies to catch all that delicious sauce.
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup Panko breadcrumbs: Panko breadcrumbs are lighter and crispier than regular breadcrumbs, giving the casserole a superior crunchy topping.
• 2 tbsp unsalted butter, melted

Step-by-Step Instructions For Making Spinach Artichoke Chicken Casserole

This casserole comes together in just a few straightforward steps. I love making the sauce in an oven-safe skillet or a Dutch oven, that way it can go straight from the stovetop to the oven, saving you a dish to wash. Let’s get cooking!

1. Prep Your Oven and Pan

First things first, preheat your oven to 375°F. This ensures it’s nice and hot and ready to go when your casserole is assembled. Go ahead and lightly grease your 9×13 inch baking dish. A little butter or non-stick spray is all you need to keep the casserole from sticking.

2. Sauté the Aromatics

In your large, oven-safe skillet, heat the olive oil over medium heat. Add the finely chopped shallot. Cooking the shallot first allows it to soften and release its delicate, sweet flavor. After about 3 or 4 minutes, when the shallot is translucent, add the minced garlic and red pepper flakes. Cook for just another minute until you can smell that wonderful garlic aroma. Be careful not to let the garlic burn, or it will turn bitter.

3. Create the Creamy Sauce Base

Now, turn the heat down to low. This is important because you don’t want to scorch the dairy. Add the softened cream cheese, sour cream, heavy cream, and lemon zest. Stir everything together constantly with a whisk or a wooden spoon. Keep stirring until the cream cheese is completely melted and the sauce is perfectly smooth. Patience here will reward you with a velvety, lump-free sauce.

4. Mix in the Good Stuff

Once your sauce is smooth, remove the skillet from the heat. It’s time to add the stars of the show. Stir in the super-squeezed spinach, the chopped artichoke hearts, my secret ingredient, the sun-dried tomatoes, 1 cup of the mozzarella, and 1/4 cup of the Parmesan. Mix until everything is well combined.

5. Fold in the Chicken and Pasta

Gently fold in your shredded chicken and the cooked pasta. You want to stir just enough to coat everything evenly in that glorious sauce without breaking up the pasta or chicken too much. Give it a taste and season generously with salt and pepper.

6. Assemble the Casserole

If you used an oven-safe skillet, you’re all set! If not, now is the time to transfer the entire mixture into your prepared baking dish. Spread it out into a nice, even layer.

7. Prepare the Crispy Topping

In a small bowl, mix together the Panko breadcrumbs, the melted butter, and the remaining 1/4 cup of Parmesan cheese. Use a fork to toss it all together until the breadcrumbs are evenly coated in the butter.

8. Top and Bake

Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top of the casserole. Then, scatter the Panko mixture over the cheese. This two-layer topping gives you both melty cheese and a crispy crust. Bake it uncovered for 20-25 minutes. You’ll know it’s done when the filling is hot and bubbly around the edges and the topping is a beautiful golden brown.

9. Let It Rest

This might be the hardest step, but it’s so important! Let the casserole rest on a wire rack for about 10 minutes before you dig in. This allows the sauce to set up a bit, so it doesn’t run all over the plate when you serve it.

How To Serve Spinach Artichoke Chicken Casserole

Once that golden-brown, bubbly casserole comes out of the oven and has had a few minutes to rest, it’s ready for its moment of glory. This Spinach Artichoke Chicken Casserole is a fantastic all-in-one meal, but a few simple side dishes can turn it into a truly memorable feast. The key is to pair it with things that are light and fresh to complement its rich, creamy nature.

My absolute favorite way to serve it is with a simple, crisp green salad. The freshness of the greens and the acidity of a light vinaigrette provide the perfect contrast to the savory casserole. You don’t need anything fancy, just some mixed greens, maybe a few cherry tomatoes and cucumber slices, and a lemon-based dressing. It’s a classic pairing for a reason.

Here are a few more ideas to get you started:

• Garlic Bread or Crostini: You simply can’t go wrong with something to mop up any extra creamy sauce on your plate. A warm, crusty loaf of garlic bread or some toasted baguette slices are perfect for the job.
• Roasted Vegetables: A side of simple roasted vegetables like broccoli, asparagus, or green beans adds color and nutrition to the meal. Just toss them with a little olive oil, salt, and pepper and roast them alongside the casserole.
• A Glass of Wine: For the adults at the table, a crisp white wine like a Sauvignon Blanc or a Pinot Grigio pairs beautifully. Its acidity cuts through the richness of the cheese and cream, cleansing the palate with each sip.
• Fresh Fruit Salad: Especially in warmer months, a light and refreshing fruit salad for dessert is a wonderful way to end the meal without feeling overly full.

Whether you’re serving this for a cozy family dinner on a Tuesday night or as the main event for a Sunday supper with friends, these simple additions will make the meal feel complete and well-rounded. Just scoop a generous portion onto a plate, maybe garnish with a little fresh parsley if you’re feeling fancy, and watch everyone’s faces light up.

How To Store & Reuse Spinach Artichoke Chicken Casserole Leftovers

One of the best things about a good casserole is that the leftovers are often just as delicious, if not more so, as the flavors have had more time to meld together. Storing and reheating this Spinach Artichoke Chicken Casserole properly is key to enjoying it the next day. As long as you follow a few simple steps, your leftovers will taste just as wonderful as they did fresh from the oven.

First, be sure to let the casserole cool down to room temperature before storing it. Covering it while it’s still hot can create condensation, which can make the topping soggy. Once cooled, you can either transfer individual portions into airtight containers or cover the entire baking dish tightly with plastic wrap or foil.

Here are my go-to methods for storing and reheating:

• Refrigerating: Properly stored in the refrigerator, the casserole will stay fresh for up to 4 days. This makes it perfect for easy lunches or quick dinners throughout the week.
• Reheating in the Oven: This is the best method for reviving that crispy topping. Place the desired portion in an oven-safe dish, cover it with foil, and bake at 350°F for about 15-20 minutes, or until heated through. For the last 5 minutes, remove the foil to help the Panko topping crisp up again.
• Reheating in the Microwave: For a quicker option, the microwave works just fine. Place a single serving on a microwave-safe plate and heat it in 1-minute increments until it’s hot. The topping won’t be as crispy, but the flavor will still be fantastic. You might want to stir it halfway through to ensure even heating.
• Creative Leftover Ideas: If you want to transform your leftovers, try thinning a portion out with a splash of milk or chicken broth on the stove to create a rich, creamy sauce to pour over fresh pasta. You could also use it as a filling for stuffed bell peppers or even as a decadent topping for a baked potato.

I don’t recommend freezing this casserole. Dairy-based sauces, especially those with sour cream and cream cheese, can separate and become grainy when thawed. It’s best enjoyed fresh or within a few days from the fridge.

Substitutions & Variations For Spinach Artichoke Chicken Casserole

A great recipe is one that you can make your own, and this Spinach Artichoke Chicken Casserole is incredibly versatile. It’s a wonderful base that invites creativity and can easily be adapted to suit your family’s tastes or what you happen to have in your pantry. Don’t be afraid to experiment. A little change here or there can lead to a delicious new discovery.

Whether you need to accommodate a dietary preference or just feel like trying something new, there are plenty of simple swaps you can make. The creamy, cheesy foundation is very forgiving, so have some fun with it. This is your chance to play in the kitchen and create a version of this casserole that’s uniquely yours.

Here are some of my favorite substitutions and variations:

• Protein Swaps: If you’re not a fan of chicken, this casserole works wonderfully with other proteins. Try using cooked, crumbled Italian sausage for a savory kick, or use leftover shredded turkey after the holidays. For a vegetarian version, you can simply omit the meat and add more vegetables like sautéed mushrooms or roasted red peppers.
• Cheese Variations: While mozzarella and Parmesan are a classic duo, you can certainly mix things up. Try substituting some of the mozzarella with Gruyère for a nutty flavor, or use fontina or provolone for an extra creamy melt. A little bit of smoked gouda can also add a wonderful, complex flavor.
• Spice It Up: If your family likes a bit more heat, feel free to increase the red pepper flakes. You could also add a finely chopped jalapeño along with the garlic for a more pronounced spicy flavor. A dash of your favorite hot sauce stirred into the cream cheese mixture also works well.
• Go Low-Carb or Gluten-Free: To make this dish gluten-free, simply use your favorite gluten-free pasta and swap the Panko for crushed pork rinds or gluten-free breadcrumbs. For a lower-carb option, you can omit the pasta altogether and serve the creamy chicken mixture over a bed of cauliflower rice or zucchini noodles.
• Add More Veggies: Feel free to bulk up the casserole with more vegetables. Sautéed mushrooms, chopped roasted red peppers, or even some steamed broccoli florets would be delicious additions. Just be sure to cook them down first to remove excess moisture.

5 FAQs About Spinach Artichoke Chicken Casserole

Here are some straightforward answers to the most common questions I receive about this Spinach Artichoke Chicken Casserole recipe.

Can I make this Spinach Artichoke Chicken Casserole ahead of time?

Absolutely! This is one of the things that makes this casserole so great for busy weeknights or for entertaining. You can fully assemble the entire casserole, right up to the point of baking. Instead of putting it in the oven, just cover it tightly with foil or plastic wrap and place it in the refrigerator. It can be made up to 24 hours in advance.

When you’re ready to bake it, I recommend taking it out of the fridge about 30 minutes before it goes into the oven. This allows it to come to room temperature a bit, which promotes more even cooking. You will likely need to add about 10-15 minutes to the total baking time since you’re starting with a cold dish. Just bake it until it’s hot all the way through and bubbly around the edges. I suggest waiting to add the Panko topping until just before you bake it to ensure it stays as crispy as possible.

What is the best way to get all the water out of the spinach for the Spinach Artichoke Chicken Casserole?

This is probably the single most important step for ensuring your casserole has the perfect creamy consistency and isn’t watery. My tried-and-true method is to use a clean kitchen towel or several layers of heavy-duty paper towels. After you’ve thawed the frozen spinach, place the lump of spinach in the center of the towel.

Gather the corners of the towel up to form a tight bundle, then twist and squeeze with all your might over the sink. You will be absolutely amazed at how much green liquid comes out. Keep twisting and squeezing from different angles until you can’t get any more liquid out. The spinach should feel quite dry and compressed when you’re done. Another great tool for this job is a potato ricer, it works wonders for pressing out every last drop of moisture.

Can I use fresh spinach instead of frozen in my Spinach Artichoke Chicken Casserole?

You can certainly use fresh spinach, but it requires a bit more prep work. You will need a lot more fresh spinach to equal the amount in a frozen package, typically about 1.5 to 2 pounds, as it wilts down significantly. You’ll need to cook the fresh spinach first to remove its moisture.

To do this, heat a large skillet or pot over medium heat and add the fresh spinach in batches. Cook, stirring occasionally, until it has completely wilted down. Transfer the wilted spinach to a colander and let it cool. Once it’s cool enough to handle, you’ll need to follow the same squeezing process as you would for frozen spinach to get all the excess water out. The final result will be delicious, it just adds an extra step to the process.

Why is my Spinach Artichoke Chicken Casserole sauce grainy?

A grainy or separated sauce is almost always caused by one of two things, heat or the ingredients themselves. The most common culprit is cooking the dairy-based sauce over heat that is too high. When cream cheese, sour cream, or even milk gets too hot too quickly, the proteins can curdle and separate, resulting in a grainy texture. This is why it’s so important to reduce the heat to low before adding the creamy ingredients and to stir constantly until they are just melted and smooth.

Another potential cause is using lower-fat dairy products. Full-fat cream cheese and sour cream have a higher fat content, which makes them more stable and less likely to break or curdle when heated. If you’ve ever had your sauce split, check your heat level and your ingredients next time, and you should have a perfectly smooth and velvety result.

Can I freeze my leftover Spinach Artichoke Chicken Casserole?

While some casseroles freeze beautifully, I generally advise against freezing this particular one. The issue lies with the creamy sauce. Ingredients like cream cheese and sour cream have a tendency to separate when they are frozen and then thawed. The freezing process can alter their texture, causing the sauce to become watery and grainy upon reheating.

While the casserole would still be safe to eat, the texture would be far from its original creamy, luscious state. The Panko topping would also lose all of its crispness. For the best quality and flavor, this Spinach Artichoke Chicken Casserole is best enjoyed fresh or stored in the refrigerator and eaten within 3 to 4 days.

Try These Recipes Next

If you loved the incredible flavors in this casserole, I have a few other recipes that I know you’ll enjoy.

• Spin Dip Pasta: This is a quick and easy skillet version that brings all the dip flavors to pasta in under 30 minutes.
• Spinach Artichoke Wontons: A fun and crispy appetizer where the creamy dip is tucked inside fried wonton wrappers. They’re dangerously addictive!
• Creamy Spinach Mushroom Chicken Pasta: If you love creamy chicken and pasta dishes, this one-pan meal with earthy mushrooms is an absolute must-try.

I hope you give them a try and love them as much as my family does!