Spinach Artichoke Chicken Casserole (Printable)
Creamy chicken with spinach and artichokes baked under golden melted cheese
# What You'll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
03 - 1 can (14 oz) artichoke hearts, drained and chopped
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup sour cream
07 - 4 oz cream cheese, softened
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup milk
→ Pantry
11 - 1/2 cup mayonnaise
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon paprika
15 - 1/4 teaspoon crushed red pepper flakes (optional)
16 - 1 cup shredded mozzarella cheese (for topping)
17 - 2 tablespoons 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 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 2 to 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
03 - Stir in the fresh spinach and cook until wilted, about 1 to 2 minutes. Remove the skillet from heat and let the vegetable mixture cool slightly.
04 - In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, milk, grated Parmesan, and 1 cup of shredded mozzarella. Stir until smooth and well blended.
05 - Fold the sautéed vegetables, shredded chicken, chopped artichoke hearts, salt, black pepper, paprika, and red pepper flakes into the creamy base. Mix until all ingredients are evenly distributed.
06 - Transfer the mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1 cup of mozzarella cheese uniformly over the top.
07 - Bake uncovered for 30 to 35 minutes, or until the casserole is bubbling at the edges and the cheese topping is melted and golden brown.
08 - Remove from the oven and let rest for 5 minutes before serving. Garnish with additional Parmesan or freshly chopped parsley if desired.
# Expert Suggestions:
01 -
- The creamy spinach artichoke dip you obsess over at restaurants basically becomes dinner, no apology needed.
- It reheats beautifully the next day, making it the rare casserole that tastes even better on round two.
- Rotisserie chicken does all the heavy lifting, so the whole thing comes together with almost zero effort.
02 -
- Do not skip draining the artichoke hearts thoroughly, because excess liquid will turn your casserole into a watery mess that never sets properly.
- The casserole will look slightly loose when it comes out of the oven, but it firms up beautifully as it rests and cools for those crucial five minutes.
03 -
- Shred your own mozzarella from a block instead of buying pre shredded, because the anti caking additives on bagged cheese prevent it from melting into a smooth, glossy layer.
- Taste the filling mixture before you put it in the baking dish, because chicken and artichoke brands vary wildly in salt content and you may need to adjust.