Spinach Artichoke Chicken Casserole (Print View)
Creamy chicken casserole with spinach, artichokes, and melted cheese baked to golden perfection.
# 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 Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and sauté for 1 additional minute until fragrant.
03 - Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.
04 - In a large mixing bowl, combine cream cheese and sour cream. Stir until smooth and well blended.
05 - Fold in cooked chicken, chopped artichokes, spinach mixture, half of the mozzarella, Parmesan, oregano, basil, salt, pepper, and red pepper flakes if using. Mix until evenly incorporated.
06 - Transfer mixture to the prepared baking dish and spread into an even layer. Sprinkle remaining mozzarella evenly over the top.
07 - Bake uncovered for 30 minutes, or until the edges are bubbling and the top is golden brown.
08 - Remove from oven and let rest for 5 minutes before serving to allow the filling to set.
# Expert Hints:
01 -
- It turns basic rotisserie chicken into something that tastes like you spent all day cooking.
- The creamy spinach and artichoke combo is basically the dip everyone fights over, but now its dinner.
02 -
- Do not skip draining the artichokes thoroughly because excess liquid turns the casserole into a soupy mess.
- Softening the cream cheese fully before mixing saves you from fighting embarrassing lumps in the final dish.
03 -
- Shred your own cheese instead of buying pre shredded because the anti caking agents on bagged cheese prevent it from melting smoothly.
- Letting the casserole rest those 5 minutes is not optional since the carryover cooking finishes the center and makes serving infinitely easier.