Spinach Artichoke Chicken Casserole (Printable Version)

Creamy chicken casserole with spinach, artichokes, and melted cheese baked until golden.

# 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

# Directions:

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 diced onion and cook until softened, about 3 minutes. Add minced garlic and sauté for 1 additional minute until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 2 minutes. Remove the skillet from heat and set aside.
04 - In a large mixing bowl, combine the softened cream cheese and sour cream. Stir until smooth and well blended.
05 - Fold in the shredded chicken, chopped artichoke hearts, spinach mixture, half of the mozzarella, Parmesan cheese, oregano, basil, salt, black pepper, and red pepper flakes if using. Mix until all ingredients are evenly incorporated.
06 - Spread the chicken mixture evenly into the prepared 9x13-inch baking dish. Sprinkle the remaining mozzarella cheese uniformly over the top.
07 - Bake uncovered for 30 minutes, or until the casserole is bubbling and the cheese topping is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow the filling to set.

# Expert Tips:

01 -
  • It uses ingredients you probably already have hanging around your kitchen, which makes it the ultimate weeknight rescue meal.
  • The creamy cheesy sauce coats every bite of chicken and spinach so perfectly that even picky eaters go back for seconds without complaint.
  • You can assemble the whole thing in under twenty minutes and then let the oven do the rest while you tidy up or pour yourself a glass of wine.
02 -
  • Do not rush the cream cheese softening step because cold cream cheese will leave you with grainy white clumps that no amount of stirring can fix once the other ingredients are mixed in.
  • Drain the artichoke hearts thoroughly and pat them dry with a paper towel, since excess canning liquid will water down your sauce and make the casserole soupy instead of lush.
03 -
  • Use your hands to shred the chicken while it is still slightly warm because the pieces pull apart more naturally and hold onto the sauce better than neat machine cut cubes ever will.
  • Broil the casserole for the last two minutes of cooking to get those gorgeous browned spots on top that make people lean in closer when you set it on the table.

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