Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach Artichoke Chicken Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Total Time: 37 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Bake, Casserole
  • Cuisine: American

Description

 This Spinach Artichoke Chicken Casserole is a creamy and cheesy dream! Tender chicken, artichoke hearts, and spinach are baked in a rich and flavorful sauce with mozzarella and Parmesan cheese. It’s a simple yet satisfying dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Units Scale
  • 3 1/2 cups shredded cooked chicken
  • 14 ounces artichoke hearts, drained and chopped (1 can)
  • 1 cup cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 2 cups freshly shredded mozzarella cheese, divided
  • 1 cup freshly grated Parmesan cheese, divided
  • 4 ounces fresh spinach (about 3 cups)

Instructions

  1. Preheat and Prep: Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with nonstick spray.
  2. Layer Chicken and Artichokes: Spread shredded chicken evenly in the prepared baking dish. Top with chopped artichoke hearts.
  3. Make Sauce: In a large bowl, use an electric mixer to combine cream cheese, mayonnaise, sour cream, Dijon mustard, garlic, onion powder, salt, and pepper. Fold in 1 cup mozzarella cheese, ½ cup Parmesan cheese, and spinach.
  4. Assemble and Bake: Pour the sauce mixture over the chicken and artichokes in the baking dish. Sprinkle with remaining mozzarella and Parmesan cheese. Bake for 25-30 minutes, or until bubbly and golden brown.
  5. Broil (Optional): For a more browned and crispy top, broil the casserole for 2-3 minutes.
  6. Serve: Serve hot as is, or over rice, cauliflower rice, or pasta.

Notes

  • Be sure to drain artichoke hearts well to prevent a watery casserole.
  • If using frozen spinach, thaw and squeeze out excess liquid before adding to the sauce.
  • For a spicier kick, add a pinch of red pepper flakes to the sauce.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 500
  • Sugar: 5g
  • Sodium: 1000mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 120mg

Find it online: https://emilyquickdinners.com/spinach-artichoke-chicken-casserole-recipe/