Spinach Artichoke Chicken Casserole (Printable Version)
Creamy baked casserole with chicken, spinach, artichoke hearts and a cheesy, golden breadcrumb topping.
# What You'll Need:
→ Proteins
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 cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 4 minutes. Add the minced garlic and cook for an additional 1 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, and half of the mozzarella and Parmesan cheeses into the cream base. Mix until all ingredients are evenly distributed.
06 - Transfer the mixture into the prepared casserole dish, spreading it out evenly. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle the breadcrumbs 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 serving to allow the filling to set.
# Expert Hints:
01 -
- The creamy interior stays incredibly moist even after reheating the next day, which is rare for casseroles and honestly a game changer.
- It uses everyday ingredients you probably already have, yet the combination tastes like something you would order at a cozy neighborhood bistro.
02 -
- Underseasoning is the most common mistake because the cream cheese mutes flavors, so taste the filling before it goes into the dish and adjust boldly.
- Squeezing frozen spinach in a clean towel until it feels nearly dry is the single step that prevents a watery, soupy casserole.
03 -
- Mix the breadcrumbs with a teaspoon of melted butter before sprinkling them on top because the fat helps them brown evenly instead of drying out and burning.
- Shredding your own cheese from a block melts far smoother than bagged pre shredded cheese, which contains anti caking powders that leave a grainy texture.