Mediterranean Creamy Chicken Spinach Artichoke Casserole
This warm, cheesy Mediterranean casserole is comfort food with a wholesome twist. Tender chicken is baked in a creamy, garlic-infused sauce with baby spinach, marinated artichokes, sun-dried tomatoes, and a melty cheese topping. It’s a delicious one-dish meal that brings together classic Mediterranean ingredients in a cozy, family-friendly way.
Time Required
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients
For the Chicken Casserole:
2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
2 cups fresh baby spinach
1 cup marinated artichoke hearts, chopped and drained
½ cup sun-dried tomatoes (packed in oil), chopped
½ small red onion, finely chopped (optional)
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
For the Creamy Sauce:
2 tbsp olive oil or butter
3 cloves garlic, minced
2 tbsp all-purpose flour (or gluten-free flour)
1½ cups milk (or half-and-half for richer flavor)
½ cup plain Greek yogurt (or cream cheese for richer texture)
½ cup grated Parmesan cheese
½ tsp crushed red pepper flakes (optional for heat)
For the Topping:
1 cup shredded mozzarella cheese
2 tbsp grated Parmesan
Optional: chopped parsley or basil for garnish
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×9 or 9×13-inch baking dish.
Make the Creamy Sauce:
In a medium saucepan, heat olive oil or butter over medium heat.
Add garlic and cook until fragrant (about 30 seconds).
Whisk in flour to form a roux and cook for 1 minute.
Slowly add milk, whisking constantly to avoid lumps.
Cook until slightly thickened, about 3–4 minutes.
Stir in Greek yogurt (or cream cheese), Parmesan, oregano, salt, pepper, and red pepper flakes.
Simmer for 1–2 more minutes, then remove from heat.
Assemble the Casserole:
In a large bowl, combine chicken, spinach, artichokes, sun-dried tomatoes, and red onion.
Pour in the creamy sauce and mix until evenly coated.
Transfer to Baking Dish:
Spread the mixture into the prepared baking dish.
Top with mozzarella and extra Parmesan.
Bake:
Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
Serve:
Let cool for 5 minutes, garnish with parsley or basil if desired, and serve warm.
Tips for Best Results
Use Pre-Cooked Chicken:
Rotisserie chicken or leftover roasted chicken cuts down prep time and adds extra flavor.
Drain Artichokes & Sun-Dried Tomatoes Well:
Excess oil or brine can make the casserole watery. Pat them dry before adding.
Sauté the Spinach (Optional):
For extra flavor and to reduce moisture, lightly sauté the spinach before mixing it into the casserole.
Make it Ahead:
Assemble the casserole up to 24 hours in advance, cover, refrigerate, and bake when ready. Add 5–10 minutes to the baking time if starting cold.
Don’t Skip the Cheese Topping:
The mozzarella-Parmesan layer adds a gooey, golden crust that ties everything together.
Let it Rest:
Letting the casserole sit for 5–10 minutes after baking allows the sauce to thicken and flavors to settle.
Delicious Variations
Low-Carb Version:
Skip the flour and thicken the sauce with extra Greek yogurt or a cornstarch slurry. Use full-fat dairy for creaminess.
Add Pasta or Rice:
Mix in 1½ to 2 cups cooked pasta (penne or fusilli) or rice to make it more filling—just increase sauce slightly.
Spicy Kick:
Add a chopped jalapeño or more red pepper flakes for a spicier flavor.
Vegetarian Version:
Omit the chicken and add more vegetables like mushrooms, zucchini, or chickpeas.
Swap the Cheese:
Use crumbled feta for a saltier, tangy twist or goat cheese for a creamy Mediterranean flair.
Add Olives or Roasted Red Peppers:
Stir in sliced Kalamata olives or roasted red peppers for extra color and bold flavor.
Make it a Dip:
Serve warm with pita chips or crostini as a hearty spinach artichoke chicken dip at gatherings.
Q&A
Q1: Can I use frozen spinach instead of fresh?
Yes! Just thaw and squeeze out all excess water before adding it to prevent a watery casserole.
Q2: What can I substitute for Greek yogurt?
You can use cream cheese, sour cream, or even plain regular yogurt—Greek yogurt is preferred for thickness and tang.
Q3: Can I make this casserole ahead of time?
Absolutely! Assemble it the night before, refrigerate covered, and bake when ready. You may need to increase baking time by 5–10 minutes if cold.
Q4: Is this casserole freezer-friendly?
Yes. Prepare and cool it completely, then freeze in an airtight container for up to 2 months. Thaw overnight and reheat at 350°F until hot.
Q5: Can I make this dairy-free?
Yes, but it requires several swaps: use dairy-free milk, plant-based yogurt or cashew cream, and vegan cheese.
Nutrition Facts (Per Serving – Approx. 6 Servings)
Calories: 330 kcal
Protein: 28g
Carbohydrates: 10g
Fat: 20g
Saturated Fat: 7g
Fiber: 3g
Sugars: 4g
Sodium: 620mg
Calcium: 20% DV
Iron: 10% DV
Vitamin A: 60% DV
Vitamin C: 25% DV
Nutrition may vary depending on brands and ingredient substitutions.
Conclusion
This Mediterranean Creamy Chicken Spinach Artichoke Casserole is a beautiful balance of wholesome and indulgent. With savory shredded chicken, nutritious spinach, briny artichokes, and a creamy garlic-Parmesan sauce, it delivers bold Mediterranean flavors in a comforting baked dish. It’s easy to prep ahead, versatile for dietary needs, and perfect for busy weeknights or sharing at gatherings.
Serve it with a fresh green salad, roasted vegetables, or warm pita bread—and enjoy a satisfying, flavor-packed meal that’s sure to become a regular favorite!