Spinach Artichoke Chicken Casserole (Print version)
Creamy chicken with spinach, artichokes, and melted cheese baked to golden perfection.
# 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
# Method:
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 finely chopped onion and sauté until translucent, about 2 to 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in the fresh spinach and cook until wilted, about 2 minutes. Remove 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 in the sautéed vegetable mixture, shredded chicken, chopped artichoke hearts, salt, black pepper, paprika, and red pepper flakes if using. Mix until all components are evenly distributed throughout the creamy base.
06 - Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of mozzarella cheese evenly across the top.
07 - Bake uncovered for 30 to 35 minutes, until the casserole is bubbly around the edges and the cheese topping is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional Parmesan or freshly chopped parsley if desired.
# Expert advice:
01 -
- The creamy sauce clings to every bite of chicken and spinach, making each forkful feel like something you would order at a restaurant but never attempt at home.
- It reheats beautifully the next day, which means lunch is suddenly something to look forward to instead of endured.
- You can throw it together with rotisserie chicken and whatever spinach you have wilting in the crisper drawer.
02 -
- Squeezing every drop of liquid from frozen spinach and drained artichokes is the single most important step because watery casserole is a sadness nobody deserves.
- Do not skip the resting time after baking because the casserole needs those five minutes to firm up or it will spread across your plate like a lava flow.
03 -
- Taste the sauce mixture before you spread it into the dish because this is your last chance to adjust the salt and seasonings to your liking.
- Shredding your own cheese from a block melts far better than pre shredded bagged cheese because the anti caking additives in bagged cheese keep it from getting truly smooth and gooey.