Spinach Artichoke Chicken Casserole

We’re always on the lookout for creative casserole recipes, and this spinach artichoke chicken casserole definitely fits the bill. Inspired by the popular restaurant appetizer, this tried-and-true 13×9 casserole recipe captures all the flavors we love from cheesy spinach artichoke dip. It’s also packed with chicken, pasta, mushrooms and plenty of cheese in a lightened-up sauce made with milk and eggs rather than heavy cream.

Since the recipe calls for cooked chicken, it comes together quickly to create an easy weeknight meal. It will appeal to artichoke fans and anyone who loves pasta recipes. After making this surprisingly simple recipe once, it might just end up in your regular rotation.

Spinach Artichoke Chicken Casserole Ingredients

• Bow tie pasta: Bite-sized pasta shapes like bow ties (aka farfalle) are easy to eat and small enough to ensure that every bite of the casserole includes a good mix of meat, veggies and pasta.
• Butter: Butter is used to saute the vegetables and add flavor to the bread crumb topping.
• Mushrooms and onions: The mushrooms and onions are sauteed in butter to soften them and remove excess moisture that could make the casserole watery. We suggest using button or porcini mushrooms, but you can use your favorite type of mushroom.
• Eggs and milk: The chicken and vegetables are bound together with a rich, custard-like mixture that starts with eggs. Milk thins the egg mix to give the casserole a creamy consistency.
• Seasonings: Salt, pepper and Italian seasoning create a simple, Mediterranean-inspired flavor profile. Crushed red pepper flakes add a hint of heat, which can be adjusted to suit your tastes.
• Chicken: Leftover chicken recipes can be made with any kind of chicken. Pick up a rotisserie chicken from the store, or use last night’s baked, braised or grilled chicken.
• Artichoke hearts: This recipe calls for water-packed artichokes, but you can use oil-packed or marinated artichokes for added flavor.
• Frozen spinach: Frozen spinach makes it easy to whip up this casserole without much prep work. Simply let it thaw, then press out as much water as possible before stirring it into the casserole.
• Cheese: We use a mix of Monterey Jack and Parmesan cheese, but you can play around with your favorite type of cheese. (We’ll offer some suggestions in the variations section below.)
• Bread crumb topping: Look for seasoned bread crumbs, which are pleasantly savory, or make homemade seasoned bread crumbs. Then, mix in paprika, melted butter and Parmesan cheese to create a crispy topping. Grated Parmesan melts better than powdered Parmesan (the kind in the green tube), but either works to add cheesy flavor.

Directions

Step 1: Cook the pasta

Preheat the oven to 350°F. Cook the pasta according to the package directions. Drain and set aside.

Step 2: Saute the veggies

TASTE OF HOME

In a large skillet, heat the butter over medium-high heat. Saute the mushrooms and onion until tender, then remove from the heat.

Step 3: Mix the casserole ingredients

TASTE OF HOME

In a large bowl, whisk together the eggs, milk, Italian seasoning, salt, pepper and crushed red pepper flakes.

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Stir in the chicken, artichoke hearts, spinach, Monterey Jack, Parmesan cheese and the mushroom mixture.

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Stir in the pasta. Transfer to a greased 13×9-inch baking dish.

Step 4: Cover and bake the casserole

Bake the casserole, covered, for 40 minutes.

Editor’s Tip: Covering the casserole for this first phase prevents it from drying out.

Step 5: Add the topping

TASTE OF HOME

Mix the bread crumbs, Parmesan, melted butter and paprika. Uncover the baking dish, and sprinkle the topping over the casserole. Bake, uncovered, until the casserole is bubbly and the topping is golden brown, 5 to 10 minutes.

TASTE OF HOME

Recipe Variations

• Change up the cheese: Parmesan is a key ingredient in spinach artichoke dip, but you can change the casserole’s flavor by using other melting cheeses. Instead of Monterey Jack, try mozzarella, Swiss or white cheddar.
• Add more vegetables: Looking for sneaky ways to eat more vegetables? Add chopped bell peppers, celery, carrots or cauliflower to the pan when you cook the onions and mushrooms.
• Make it with bacon: Top the casserole with bacon bits for the final 5 to 10 minutes to add flavor and a pleasant crunch to the casserole.
• Try another pasta shape: Any bite-sized pasta shape works in this recipe. Think fusilli, penne or casarecce.

How to Store Spinach Artichoke Chicken Casserole

Store leftover casserole in the refrigerator. Cover the baking dish with wrap or foil, or transfer the casserole to an airtight container.

How long does spinach artichoke chicken casserole last?

Spinach artichoke chicken casserole will last for three to four days in the fridge or up to two months in the freezer.

Can you freeze spinach artichoke chicken casserole?

Like most casseroles, spinach and artichoke chicken casserole freezes well. To freeze a casserole the right way, allow it to cool completely. Cover the casserole dish tightly with foil, or transfer individual portions to freezer-safe storage containers. Defrost it in the fridge overnight before reheating.

How do you reheat spinach artichoke chicken casserole?

For best results, reheat the casserole in a covered pan in a 350° oven. Once warmed through, remove the cover to crisp up the bread crumb topping. You can also microwave individual portions, but the topping won’t turn out as crisp.

Can you make spinach artichoke chicken casserole ahead of time?

Spinach artichoke chicken casserole is a fantastic make-ahead casserole. Cook the pasta and mushroom mixture as directed. Assemble the casserole ingredients in the baking dish, but don’t bake it. Cover and refrigerate for up to 24 hours. When you’re ready to eat, remove the dish from the fridge 30 minutes prior to baking, and bake as directed.

Spinach Artichoke Chicken Casserole Tips

How can you keep spinach artichoke chicken casserole from drying out?

The best way to prevent spinach artichoke chicken casserole from drying out is to cook the pasta ahead of time. This prevents it from soaking up all the moisture from the eggs and milk, ensuring the casserole stays creamy and rich. Covering the casserole for the initial baking time is also important so the sauce doesn’t evaporate.

How do you keep pasta from getting soggy in a casserole?

To keep the pasta from getting soggy, cook it to al dente. The noodles should still have a little bite at the center. If they are completely tender, they will become overdone and soggy as they bake in the oven.

What else can you serve with spinach artichoke chicken casserole?

This casserole is a satisfying one-dish meal that includes protein, starch and vegetables, so you don’t need to serve it with any side dishes. That said, it pairs well with green salads, garlic bread or most vegetable side dishes, such as roasted asparagus. If you’re serving the meal for a special occasion, finish the meal with a fun dessert, like brownie sundaes.