Spinach Artichoke Chicken Casserole (Print Version)
Tender chicken, fresh spinach, and tangy artichokes in a creamy cheesy sauce, baked until golden and bubbly.
# What You Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 2 cups fresh spinach, roughly chopped
03 - 1 can (14 oz) artichoke hearts, drained and chopped
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 package (8 oz) cream cheese, softened
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
→ Pantry and Seasonings
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)
15 - 1 tablespoon olive oil
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 - In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and sauté for 1 additional minute until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring occasionally, until fully wilted, about 2 minutes. Remove the skillet from heat and set aside.
04 - In a large mixing bowl, combine the softened cream cheese and sour cream. Stir until smooth and well blended.
05 - Fold in the shredded chicken, chopped artichoke hearts, spinach mixture, half of the mozzarella cheese, Parmesan cheese, dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. Mix until everything is evenly incorporated.
06 - Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella cheese evenly over the top.
07 - Bake uncovered for 30 minutes, or until the edges are bubbling and the cheese topping is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow the filling to set.
# Expert Tips:
01 -
- It uses simple ingredients you probably already have lurking in your fridge and pantry.
- The creamy, cheesy sauce coats every bite of chicken without needing a single can of condensed soup.
- Leftovers reheat beautifully, making it just as good for lunch the next day.
02 -
- Under draining the artichokes will leave pools of liquid at the bottom of your casserole, so press them firmly in a strainer.
- Cold cream cheese will leave ugly white chunks throughout the filling, so plan ahead and let it soften on the counter.
03 -
- Rotisserie chicken is the single greatest time saver here, and the dark meat actually adds more flavor than plain chicken breast alone.
- Letting the casserole rest for the full 5 minutes before serving helps it set up so it scoops cleanly instead of spreading into a puddle.