Spinach Artichoke Chicken Casserole (Print View)

Creamy chicken, spinach and artichoke bake with mozzarella, Parmesan and a crisp 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 squeezed dry)
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 (8 oz) cream cheese, softened to room temperature
07 - 1 cup sour cream
08 - 1 cup shredded whole-milk mozzarella cheese
09 - 1/2 cup freshly grated Parmesan cheese

→ Pantry

10 - 1/2 cup low-sodium chicken broth
11 - 1 tablespoon extra-virgin olive oil
12 - 1/2 cup gluten-free breadcrumbs (panko preferred for extra crunch)

→ Spices & 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)

# How-To Steps:

01 - Preheat your oven to 375°F. Lightly grease a 9x13-inch casserole dish with olive oil or non-stick spray and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring occasionally, until fully wilted if using fresh, or heated through if using frozen. Remove the skillet from heat and set aside to cool slightly.
04 - In a large mixing bowl, combine the softened cream cheese, sour cream, chicken broth, kosher salt, black pepper, and dried Italian herbs. Stir vigorously until the mixture is smooth and well blended.
05 - Fold the shredded chicken, chopped artichoke hearts, and spinach mixture into the creamy base. Add half of the mozzarella and half of the Parmesan cheese, then fold gently until everything is evenly incorporated.
06 - Transfer the chicken mixture into the prepared casserole dish, spreading it out into an even layer. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top, followed by an even layer of breadcrumbs.
07 - Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the edges are bubbly and the breadcrumb topping is golden brown and crispy.
08 - Remove the casserole from the oven and let it rest for 5 minutes to allow the filling to set before scooping and serving.

# Expert Hints:

01 -
  • It turns leftover chicken into something that tastes like you spent all day planning it.
  • The creamy interior and golden breadcrumb crust give you that restaurant quality contrast without any fancy technique.
  • It reheats beautifully, which means lunch the next day is something you actually look forward to.
02 -
  • If you skip draining the artichoke hearts thoroughly, the casserole will turn watery and the topping will not crisp properly.
  • Squeezing frozen spinach in a clean towel until it is nearly dry is the single most important step if you go that route.
03 -
  • Mix the filling a day ahead and store it covered in the fridge, then just add the cheese and breadcrumb topping right before baking for a dinner that feels effortless.
  • Let the cream cheese fully soften on the counter for at least an hour or you will be chasing lumps through the entire mixing process.

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