Spinach Artichoke Chicken Casserole (Printable)
Creamy chicken and vegetable bake with mozzarella, parmesan, and artichoke hearts.
# What You Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
03 - 1 can (14 oz) artichoke hearts, drained and chopped
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup sour cream
07 - 4 oz cream cheese, softened
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup milk
→ Pantry
11 - 1/2 cup mayonnaise
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon paprika
15 - 1/4 teaspoon crushed red pepper flakes (optional)
16 - 1 cup shredded mozzarella cheese (for topping)
17 - 2 tablespoons olive oil
# How To Make It:
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 chopped onion and sauté until translucent, about 2 to 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in the fresh spinach and cook until wilted, approximately 2 minutes. Remove the skillet from heat and allow the vegetables to cool slightly.
04 - In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, milk, Parmesan cheese, and 1 cup of mozzarella cheese. Stir until smooth and well blended.
05 - Fold the sautéed vegetable mixture, shredded chicken, chopped artichoke hearts, salt, black pepper, paprika, and red pepper flakes into the creamy base. Mix until all ingredients are evenly distributed.
06 - Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of mozzarella cheese uniformly over the top.
07 - Bake uncovered for 30 to 35 minutes, or until the casserole is bubbly around the edges and the cheese topping is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh chopped parsley if desired.
# Expert Suggestions:
01 -
- The creamy interior tastes like something you would order at a restaurant, but it comes together with pantry staples in under an hour.
- It reheats beautifully the next day, making it one of those rare casseroles that might actually taste better as a leftover.
02 -
- Do not skip draining the artichoke hearts thoroughly, because excess liquid will turn your casserole into a watery mess that never sets properly.
- If using frozen spinach, press it in a clean towel to remove every bit of moisture, more than you think is necessary, because the remaining water will sabotage the texture.
03 -
- Let the cream cheese come to full room temperature before mixing, because cold cream cheese will leave stubborn lumps no matter how hard you stir, and those lumps will haunt every bite.
- Shred your own mozzarella from a block instead of buying pre shredded bags, since the anti caking powder on bagged cheese creates a grainy texture that prevents the topping from melting into that perfect golden sheet.