Creamy Spinach Artichoke Chicken & Rice Bake

Ever find yourself staring into the fridge, wondering how to turn that leftover rotisserie chicken into something your whole family will actually get excited about? Well, that’s exactly how this Creamy Spinach Artichoke Chicken & Rice Bake came to be in my kitchen. It takes all the cozy, creamy, garlicky flavors we love in that classic dip and turns it into a complete, satisfying dinner. It’s a one-pan wonder that bakes up with tender chicken, hearty rice, and a rich, cheesy sauce. So good.

Why You’ll Love This Recipe

This recipe is a total weeknight hero, and I think you’re going to adore it. First off, it’s incredibly simple. You basically just mix everything together and let the oven do the heavy lifting. It’s the definition of a dump-and-bake meal, which is perfect for those busy nights when you just don’t have the energy for a complicated production. But don’t let its simplicity fool you—the flavor is absolutely restaurant-quality. It’s creamy, cheesy, and packed with savory goodness from the spinach and artichokes. Honestly, it’s one of my favorite healthy dinner ideas because it feels indulgent but is packed with veggies and lean protein. It’s also a fantastic way to use up leftover or rotisserie chicken, making it a brilliant shredded chicken recipe that saves you time and money.

Ingredients

• 2 cups cooked chicken, shredded or diced (from about 2 breasts or 1 rotisserie chicken) – the main protein
• 1 cup uncooked long-grain white rice – forms the hearty base
• 1 (14 oz) can artichoke hearts, drained and chopped – for that signature tangy, briny flavor
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry – adds color, nutrients, and texture
• 1 small yellow onion, finely diced – for a savory, aromatic base
• 3 cloves garlic, minced – for essential flavor
• 2 cups chicken broth – cooks the rice and adds depth
• 1 (8 oz) block cream cheese, softened – creates the luxurious, creamy sauce
• 1 cup shredded mozzarella cheese, divided – for that classic, stretchy, cheesy topping
• 1/2 cup grated Parmesan cheese – adds a salty, nutty kick
• 1 tsp Italian seasoning – the perfect herb blend
• 1/2 tsp each of salt and black pepper – to season everything perfectly
• Optional garnish: chopped fresh parsley or a pinch of red pepper flakes

Step by Step Method

1. Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. Give it a light coating of non-stick spray.
2. In a large mixing bowl, combine the shredded chicken, uncooked rice, chopped artichokes, dried spinach, diced onion, and minced garlic. Toss it all together until it’s well mixed.
3. In a separate, medium-sized bowl, whisk the softened cream cheese with the chicken broth until it’s as smooth as you can get it. A few small lumps are okay—they’ll melt away in the oven! Stir in the Italian seasoning, salt, and pepper.
4. Pour the creamy broth mixture over the chicken and rice mixture in the large bowl. Stir everything until it’s evenly coated. Then, transfer it all into your prepared baking dish and spread it out into an even layer.
5. Cover the baking dish tightly with aluminum foil. This is key for trapping steam to cook the rice. Bake for 45 minutes.
6. Carefully remove the dish from the oven and take off the foil. The rice should be tender and have absorbed most of the liquid. Give it a gentle stir.
7. Sprinkle the top evenly with the mozzarella and Parmesan cheeses. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and starting to get those golden spots we all love.
8. Let it stand for about 5-10 minutes before serving. This allows the sauce to thicken up nicely. Garnish with fresh parsley if you like!

Equipment Needed

You won’t need anything fancy here, just a few basics. A trusty 9×13 inch baking dish is the main event. You’ll also want a couple of mixing bowls—one large and one medium—a whisk for smoothing out that cream cheese, a measuring cup, and some aluminum foil. That’s it!

Creative Variations

This recipe is wonderfully adaptable. For a little kick, add a diced jalapeño or a pinch of red pepper flakes to the mix. If you’re looking for more healthy dinner recipes, try using quinoa instead of rice—just note the liquid and cooking time might need a slight adjustment. You can swap the mozzarella for Monterey Jack or even a sharp cheddar for a different cheesy vibe. And if you have some smoked turkey breast on hand, diced small, it makes a wonderful addition for a little smoky flavor. Don’t be afraid to make it your own!

Storage Tips

Leftovers? They reheat like a dream! Let the bake cool completely, then store it in an airtight container in the refrigerator. It’ll keep for 3-4 days. To reheat, I find the microwave works just fine for a single portion—just stir it halfway through. For a larger amount, pop it back into a 350°F oven in a covered dish until it’s heated through, about 20 minutes. You can also freeze this for up to 3 months. Thaw it overnight in the fridge before reheating.

Serving Ideas & Pairings

This bake is a complete meal all on its own, but it’s also wonderful with a simple side salad dressed with a light vinaigrette to cut through the richness. A crusty piece of garlic bread is never a bad idea for soaking up any extra sauce, either. For a real Texas-style spread, I love serving it with some roasted asparagus or green beans. It’s such a crowd-pleaser that it’s perfect for a casual potluck or feeding a hungry family any night of the week.

Oven Temperatures

The sweet spot for this recipe is 375°F (190°C). It’s hot enough to cook the rice through and get everything bubbly without burning the bottom. If your oven runs hot, maybe knock it down to 365°F. If it runs cool, 385°F should do the trick. Just keep an eye on it during the final uncovered bake to make sure your cheese gets perfectly golden, not dark brown.

FAQs

• Can I use fresh spinach instead of frozen? Absolutely! You’ll need about 10 ounces of fresh spinach. Just give it a rough chop and wilt it in a skillet with a tiny bit of oil before adding it to the mix. And be sure to squeeze out any excess liquid.
• What’s the best way to shred chicken for this? Using a stand mixer is my favorite little hack for shredded chicken recipes. Just pop your cooked, warm chicken breasts in the bowl and use the paddle attachment on low speed for about 30 seconds. It shreds it perfectly! Two forks work great, too.
• Can I make this ahead of time? You sure can. Assemble the entire dish right up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When you’re ready, you might need to add a few minutes to the covered baking time since it’s going in cold.
• My rice is still a bit hard after baking. What should I do? No worries! This can happen if the rice wasn’t fully submerged or if your baking dish was particularly deep. Just add a couple tablespoons of broth or water, re-cover it with foil, and pop it back in the oven for another 10-15 minutes.

This Creamy Spinach Artichoke Chicken & Rice Bake is the kind of meal that makes a busy week feel so much more manageable. It’s comfort in a dish, y’all.