Spinach Artichoke Chicken Casserole (Printable Version)

Comforting, creamy casserole of shredded chicken, spinach, artichoke hearts, and cheesy breadcrumb topping.

# What You Need:

→ Protein

01 - 3 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
03 - 1 can (14 oz) artichoke hearts, drained and chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced

→ Dairy

06 - 1 cup cream cheese, softened
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese

→ Pantry Staples

10 - 1/2 cup chicken broth
11 - 1 tablespoon olive oil
12 - 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs)

→ Seasonings

13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried Italian herbs
16 - Pinch of red pepper flakes (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with non-stick spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Sauté the diced onion until softened and translucent, about 4 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in the chopped spinach and cook until wilted if using fresh, or heated through if using frozen. Remove the skillet from heat and set aside.
04 - In a large mixing bowl, combine the softened cream cheese, sour cream, chicken broth, salt, black pepper, and dried Italian herbs. Stir until smooth and well blended.
05 - Fold the shredded chicken, chopped artichoke hearts, spinach mixture, half of the mozzarella, and half of the Parmesan cheese into the cream base. Mix thoroughly until evenly distributed.
06 - Transfer the mixture into the prepared casserole dish, spreading it into an even layer. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle breadcrumbs evenly over the surface.
07 - Bake uncovered for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • It turns basic pantry staples and leftover chicken into something that tastes like you spent all day cooking.
  • The creamy, cheesy interior with that crispy breadcrumb top creates the kind of texture contrast that makes people go back for seconds without asking.
02 -
  • If you use frozen spinach, you absolutely must squeeze it in a clean towel until nearly dry or your casserole will weep water all over the baking dish.
  • Undercooking the initial onion and garlic mixture ever so slightly is fine because they will continue cooking inside the casserole anyway.
03 -
  • Shred your own cheese from a block instead of using pre-shredded bags, because the anti-caking powder on store-bought shredded cheese creates a grainy texture when it melts.
  • Let the casserole rest those full five minutes before serving because the sauce thickens as it cools slightly and your portions will hold a beautiful shape on the plate.

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