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Calling all casserole lovers. This chicken artichoke spinach casserole recipe is about to become your new weeknight go-to. It’s packed with flavor and healthy ingredients like tender chicken, fresh baby spinach, and savory artichoke hearts. Plus, this recipe joins the ranks of easy gluten-free casserole recipes, making it a perfect fit for dietary restrictions.  A delicious sundried tomato sauce brings everything together, creating a comforting and satisfying dish that’s ready in no time.

This casserole is a win-win for busy weeknights and health-conscious eaters. Made with wholesome ingredients like fresh spinach and sun-dried tomatoes, it delivers a satisfying dose of vegetables. Plus, the leftovers reheat beautifully, making it a great option for meal prepping or quick lunches throughout the week.

The beauty of this low-carb recipe lies in its versatility. Feel free to use any type of cooked chicken you have on hand, whether it’s boneless skinless chicken breasts, leftover chicken, shredded chicken thighs from the slow cooker, or even rotisserie chicken from the grocery store.

Tomato Chicken Artichoke Spinach Casserole Recipe Ingredients

To create this flavorful and healthy casserole, gather up these simple fresh ingredients:

• 1 lb cooked chicken
• 1 Tbsp avocado oil
• 1 cup chopped sundried tomatoes
• 1 medium onion, diced 
• 3 cloves fresh garlic, minced
• 1 14oz can diced tomatoes, do not drain
• 14 oz chicken broth
• 2 cups fresh baby spinach 
• 1 140z can artichoke hearts, drained and quartered
• ​handful of fresh basil 
• 1/4 cup arrowroot powder 
• salt and black pepper to taste

Ingredients Tips and Substitutions

For the chicken you can use ground chicken, cubed chicken breasts, or leftover chicken. If you are starting with raw chicken, cook it and set it aside.

No need to spend extra time on stock. Feel free to use store-bought chicken broth for convenience, or for a deeper flavor, try my easy homemade chicken broth recipe. It’s perfect for this casserole recipe and many other dishes.

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To thicken our sauce without gluten, we’ll use a simple arrowroot slurry. Arrowroot creates a clear, glossy sauce, but feel free to substitute tapioca starch if you prefer a slightly thicker, chewier texture. Both options work beautifully in this artichoke chicken casserole recipe.

How to Make This Spinach Artichoke Chicken Casserole

First, preheat the oven to 375 degrees F.

Next, heat the oil in a large skillet and saute the onion until translucent (3-5 minutes). Then add the garlic to the skillet and cook until fragrant (1-2 minutes).

Then stir in the sun-dried tomatoes.

Next, pour the diced tomatoes into the skillet with the liquid from the can.

Add the broth, stir to combine and simmer for 5 minutes over medium-high heat.

Next, add the spinach to the skillet.

Add the artichoke hearts.

Then add the fresh basil.

Stir to combine over medium heat until the leaves are wilted.

Next, combine the arrowroot powder with a little water to create a slurry. A slurry is simply a smooth mixture made by combining a starch, like arrowroot powder in this case, with a small amount of cold water. This will be added to the simmering sauce to gently thicken it without affecting the flavor or texture too much.

Slowly add the slurry to the skillet and stir until slightly thickened.

Then add the cooked chicken to the skillet, and salt and pepper to taste.

Trasnfer the mixture to a casserole dish. Place the chicken spinach artichoke casserole into the preheated oven and bake for 20 minutes. 

Spinach and Artichoke Chicken Casserole with Tomatoes

This chicken artichoke spinach casserole recipe is a delicious and easy weeknight dinner option that’s sure to please the whole family. With its wholesome ingredients and gluten-free appeal, it’s a recipe you’ll come back to time and time again. Enjoy.

Tomato Chicken Artichoke Spinach Casserole Serving Suggestions:

• Serve this casserole hot with a side salad for a complete and satisfying meal.
• For a heartier option, pair it with some brown rice, cauliflower rice, or quinoa.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Tips for Customization:

• To sneak a few extra veggies in, feel free to add chopped broccoli, mushrooms, or zucchini to the skillet with the chopped spinach.
• For a touch of cheesy flavor, sprinkle some grated Parmesan cheese on top of the casserole before baking. (if you tolerate dairy)
• Want a bit more spice? Add a pinch of red pepper flakes to the sauce while it simmers.

More gluten free casserole recipes:

• chicken artichoke casserole recipe – similar to a traditional spinach artichoke dip
• chicken zucchini casserole recipe

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