Spinach Artichoke Chicken Casserole (Printable Version)
Creamy chicken and vegetable bake with cheesy golden topping
# What You'll Need:
→ Chicken
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 butter or nonstick spray.
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 fresh spinach into the skillet and cook until completely wilted. Remove from heat and allow the vegetable mixture to cool slightly.
04 - In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, milk, grated Parmesan, and 1 cup of shredded mozzarella. 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 into the prepared baking dish, spreading 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 until the casserole is bubbling at 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 or fresh chopped parsley if desired.
# Expert Tips:
01 -
- It tastes like the appetizer dip you love at restaurants but becomes a full meal with almost no extra effort.
- Rotisserie chicken means you can have the whole thing assembled in under twenty minutes without breaking a sweat.
- Leftovers reheat beautifully the next day, making it a stealth meal prep hero.
02 -
- Do not skip draining the artichoke hearts thoroughly because excess liquid will make the casserole soupy instead of creamy.
- The casserole will look alarmingly full when you spread it into the dish but it settles as it bakes, so trust the process.
03 -
- Soften the cream cheese in the microwave for fifteen seconds if you forgot to leave it out, because cold cream cheese will leave stubborn lumps no matter how hard you stir.
- Toss the topping cheese with a tiny pinch of paprika before sprinkling it on for a deeper color that makes everyone think you spent longer than you did.