Spinach Artichoke Chicken Casserole (Printable)
Creamy chicken bake loaded with spinach, artichokes, and melted cheese for an easy comforting dinner.
# What You'll Need:
→ Proteins
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 & 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
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add 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 fully incorporated.
05 - Fold in the shredded chicken, chopped artichoke hearts, spinach mixture, half of the mozzarella, Parmesan cheese, oregano, basil, salt, black pepper, and red pepper flakes if using. Mix until evenly combined.
06 - Spread the chicken mixture evenly into the prepared baking dish. Sprinkle the remaining mozzarella cheese 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 rest for 5 minutes before serving to allow the filling to set.
# Tips from dashanddishes:
01 -
- It transforms basic rotisserie chicken into something that tastes like you spent three hours cooking, not thirty minutes of actual effort.
- The creamy, cheesy sauce clings to every bite of chicken and vegetable, making even the most committed vegetable skeptics go back for seconds.
02 -
- Do not skip draining the artichoke hearts thoroughly because excess liquid is the enemy of a casserole that sets properly.
- The first time I made this I forgot to soften the cream cheese and spent ten furious minutes chasing lumps around a bowl with a fork before eventually giving up and using my hands.
03 -
- Shred your own mozzarella instead of buying pre shredded because the anti caking powder on bagged cheese prevents it from melting into that smooth, gorgeous blanket you want on top.
- Taste the filling before you put it in the dish because once it bakes, it is too late to adjust the seasoning, and a little extra salt or a splash of lemon at this stage saves you from a bland casserole.