Spinach Artichoke Chicken Casserole For Two – An Easy, Creamy Dinner

Spinach Artichoke Chicken Casserole for Two is an easy, creamy dinner made with tender chicken, spinach, artichoke hearts and plenty of melted cheese. It has all the familiar flavors of warm spinach artichoke dip, but this version is hearty enough to serve as the main course.

This is a great recipe to make when you want a comforting casserole without ending up with a large pan of leftovers. Everything fits perfectly in a small baking dish and makes two generous servings. However, depending on your appetite and what you serve with it, you may have enough left for lunch the next day.

Best of all, the casserole comes together with very little preparation. If you begin with cooked chicken, you can have it assembled and in the oven in about 10 minutes. Then all that is left to do is wait for the cheese to melt and the casserole to become hot and bubbly.

An Easy Dinner Inspired By Spinach Artichoke Dip

Spinach artichoke dip is one of those appetizers that is hard to resist. The combination of creamy cheese, tender spinach and slightly tangy artichoke hearts makes it a popular choice at parties, restaurants and game-day gatherings.

I used those same flavors to make this easy chicken casserole. Adding chicken turns the dip into a complete meal while still keeping the rich and creamy texture that everyone loves.

The recipe is also easy to adjust based on what you have in your kitchen. You can use leftover baked chicken, poached chicken, grilled chicken or meat from a rotisserie chicken. This is one of my favorite ways to use leftover chicken because the creamy sauce keeps it moist as the casserole bakes.

What Size Baking Dish To Use

For this Spinach Artichoke Chicken Casserole for Two, use a small baking dish that holds approximately 1½ quarts. An 8 x 6-inch baking dish works well, although you can also divide the mixture between two individual oven-safe ramekins.

If you only have an 8 x 8-inch baking dish, you can use it. The casserole will be slightly thinner and may finish baking a few minutes sooner. Begin checking it after about 20 minutes.

Be sure to lightly grease the baking dish before adding the casserole mixture. Although the filling is creamy, some of the cheese around the edges can stick as it bakes.

Ingredients For Spinach Artichoke Chicken Casserole

This recipe uses simple ingredients that you can find at almost any grocery store.

Cooked chicken

You will need approximately 1½ cups of diced or shredded cooked chicken. Leftover rotisserie chicken is a quick and convenient option. Both chicken breast and chicken thighs work well in this recipe.

Artichoke hearts

Use canned or jarred artichoke hearts that have been packed in water or brine. Drain them well and roughly chop them before measuring.

Avoid marinated artichoke hearts packed in oil because the seasonings and extra oil can overpower the other ingredients.

Spinach

Frozen chopped spinach works best because it blends easily into the creamy filling. Thaw the spinach completely and squeeze out as much liquid as possible.

This step is extremely important. If the spinach contains too much water, the casserole may become thin and watery as it bakes.

Cream cheese

Cream cheese gives the casserole its thick, creamy base. Let it soften at room temperature so it mixes easily with the other ingredients.

You can use full-fat or reduced-fat cream cheese. However, I don’t recommend fat-free cream cheese because it doesn’t melt as smoothly.

Sour cream

Sour cream thins the cream cheese slightly and adds a mild tangy flavor. Plain Greek yogurt can be used as a substitute if that is what you have on hand.

Mozzarella and Parmesan cheese

Mozzarella cheese adds a mild flavor and gives the casserole a gooey, melted topping. Parmesan brings a sharper, salty flavor that works well with the spinach and artichokes.

For the smoothest texture, shred the Mozzarella from a block. Packaged shredded cheese contains an anti-caking coating that can prevent it from melting as smoothly.

How To Make Spinach Artichoke Chicken Casserole For Two

Begin by preheating the oven to 375°F. Lightly grease a small 1½-quart baking dish with nonstick cooking spray and set it aside.

Place the softened cream cheese, sour cream, mayonnaise, minced garlic, Italian seasoning, salt and black pepper in a medium bowl. Stir until the ingredients are well combined and the mixture is mostly smooth.

Add the cooked chicken, chopped artichoke hearts, thawed and drained spinach, half of the Mozzarella and all of the Parmesan cheese. Fold everything together until the chicken and vegetables are evenly coated in the creamy mixture.

Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining Mozzarella cheese over the top.

Bake the casserole uncovered for 22-27 minutes, or until it is hot and bubbling around the edges. The cheese on top should be completely melted.

If you would like the top to become lightly golden, place the casserole under the broiler for 1-2 minutes. Watch it carefully because the cheese can brown quickly.

Remove the casserole from the oven and allow it to rest for approximately 5 minutes before serving. The short resting time allows the creamy sauce to thicken slightly.

How To Properly Drain Frozen Spinach

One of the most important steps in this recipe is removing the moisture from the spinach. Even if the thawed spinach doesn’t look especially wet, it can hold a surprising amount of liquid.

Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Gather the towel around the spinach and squeeze firmly over the sink. Continue squeezing until very little liquid comes out.

You can also place the spinach in a fine-mesh strainer and press it firmly with the back of a spoon. However, squeezing it in a towel usually removes more moisture.

Once drained, separate the compacted spinach with your fingers before adding it to the filling. This helps it distribute evenly throughout the casserole.

Can I Use Fresh Spinach?

You can replace the frozen spinach with fresh spinach, but you will need to cook it first. Fresh spinach releases a lot of water as it wilts, so don’t add it directly to the casserole.

Place approximately 4 packed cups of fresh baby spinach in a large skillet over medium heat. Cook it for 2-3 minutes, stirring frequently, until it wilts.

Transfer the cooked spinach to a cutting board and allow it to cool slightly. Roughly chop it and squeeze out any excess moisture before adding it to the casserole mixture.

Four cups may sound like a lot of spinach, but it cooks down significantly.

Cooking The Chicken For This Recipe

If you don’t have leftover chicken, you can quickly cook one medium boneless, skinless chicken breast for this casserole.

Cut the chicken breast into small bite-size pieces and season it with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium heat and add the chicken.

Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the skillet from the heat and allow the chicken to cool for a few minutes before mixing it with the other ingredients.

You can also poach the chicken breast in gently simmering water or chicken broth. Once it reaches 165°F, remove it from the liquid and dice or shred it.

Can I Assemble The Casserole Ahead Of Time?

Spinach Artichoke Chicken Casserole for Two can be assembled up to 24 hours before you plan to bake it.

Prepare the filling and spread it in the greased baking dish. Add the cheese topping, cover the dish tightly and place it in the refrigerator.

When you are ready to cook, remove the casserole from the refrigerator while the oven preheats. Because the ingredients will be cold, it may require an additional 5-10 minutes of baking time.

Bake it until the center is hot and the filling is bubbling around the edges.

Storing And Reheating Leftovers

Store leftover casserole in a covered container in the refrigerator for up to three days.

To reheat an individual portion, place it on a microwave-safe plate and microwave at 50 percent power in 30-second increments. Using reduced power helps prevent the creamy sauce from separating.

You can also reheat the casserole in a covered baking dish at 325°F for approximately 15 minutes. If the filling looks thick or dry, stir in a teaspoon of milk before reheating.

I don’t recommend freezing this casserole. Cream cheese and sour cream can become grainy or watery after being frozen and thawed. Because the recipe makes only two generous servings, it is best enjoyed fresh or refrigerated for a later meal.

If you enjoy easy, creamy chicken dinners, be sure to try my Creamy Chicken Bake with Spinach and Mushrooms as well. It is another comforting small-batch casserole that is perfect for a busy weeknight.

Enjoy! Mary

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