Spinach Artichoke Chicken Casserole (Printable)
Creamy chicken loaded with spinach, artichokes, and melted cheese 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 & 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 olive oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and sauté for 1 additional minute until fragrant.
03 - Add chopped spinach to the skillet and cook, stirring occasionally, until fully wilted, about 2 minutes. Remove from heat and set aside.
04 - In a large mixing bowl, combine softened cream cheese and sour cream. Stir until smooth and well blended.
05 - Fold shredded chicken, chopped artichoke hearts, the spinach-onion mixture, half of the mozzarella, Parmesan cheese, dried oregano, dried basil, salt, black pepper, and red pepper flakes into the cream base. Mix until all ingredients are evenly distributed.
06 - Transfer the chicken mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining mozzarella cheese evenly across the top.
07 - Bake uncovered for 30 minutes, or until the edges are bubbling and the cheese topping is golden brown.
08 - Remove from oven and let rest for 5 minutes before serving to allow the filling to set.
# Expert Advice:
01 -
- The creamy sauce comes together without a single roux or flour which means one less pan to wash and naturally gluten free if you check your labels.
- It reheats beautifully the next day making it ideal for intentional leftovers that taste even better than night one.
02 -
- Do not skip draining the artichoke hearts thoroughly because excess liquid will make the casserole soupy and nobody wants a cheese puddle.
- The cream cheese must be fully softened before mixing or you will end up chasing cold lumps through the entire bowl which is deeply frustrating.
03 -
- A squeeze of fresh lemon juice stirred in right before assembly brightens the entire dish and balances the richness in a way that surprises people every time.
- Use a rotisserie chicken and shred the meat while still warm because it absorbs the creamy sauce better than cold chicken ever will.