Spinach Artichoke Chicken Casserole (Print Version)

Comforting, creamy casserole of shredded chicken, spinach, artichoke hearts, and cheesy breadcrumb topping.

# What You Need:

→ Meats

01 - 3 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 2 cups fresh baby spinach, chopped (or 1 cup frozen spinach, thawed and drained)
03 - 1 can (14 oz) artichoke hearts, drained and quartered
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced

→ Dairy

06 - 1 cup cream cheese, softened to room temperature
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup freshly grated Parmesan cheese

→ Pantry Staples

10 - 1/2 cup low-sodium chicken broth
11 - 1 tablespoon extra-virgin olive oil
12 - 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs)

→ Seasonings

13 - 1/2 teaspoon kosher salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon dried Italian herb blend
16 - Pinch of red pepper flakes (optional)

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 4 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted if using fresh, or heated through if using frozen. Remove the skillet from heat and set aside.
04 - In a large mixing bowl, combine the softened cream cheese, sour cream, chicken broth, salt, black pepper, and dried Italian herbs. Stir until smooth and well blended.
05 - Fold the shredded chicken, chopped artichoke hearts, spinach mixture, half of the mozzarella, and half of the Parmesan cheese into the cream base. Mix until evenly distributed.
06 - Transfer the mixture into the prepared casserole dish, spreading it into an even layer. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle the breadcrumbs evenly over the surface.
07 - Bake uncovered for 25 to 30 minutes, or until the edges are bubbling and the breadcrumb 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 turns leftover chicken into something so indulgent nobody would ever guess you started with odds and ends from the refrigerator.
  • The creamy interior and golden breadcrumb crust give you that restaurant quality comfort food without spending more than ten minutes of active effort.
02 -
  • Underseasoning is the number one mistake because cream cheese and mozzarella can mute salt faster than you expect, so taste the filling before it goes into the dish.
  • Squeezing frozen spinach in a clean towel until it is nearly dry prevents a watery puddle at the bottom of your casserole.
03 -
  • Shred your own cheese instead of buying pre shredded bags because the anti caking powder on store bought cheese creates a grainy texture when it melts.
  • Dot the breadcrumb topping with tiny bits of cold butter before baking for an extra crunchy, golden crust that people will fight over.

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