Spinach Artichoke Chicken Casserole (Printable)
Creamy chicken with spinach, artichoke hearts and melted cheeses, topped with golden breadcrumbs for a comforting bake.
# What You'll Need:
→ Meats
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
10 - 1/2 cup chicken broth
11 - 1 tablespoon olive oil
12 - 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs)
→ Spices
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)
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick 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 the minced garlic and cook for 1 additional minute until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring occasionally, 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 cheese, and half of the Parmesan cheese into the cream base. Mix until evenly distributed.
06 - Transfer the mixture to the prepared casserole dish, spreading it into an even layer. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle the breadcrumbs evenly over the surface.
07 - Bake in the preheated oven 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 Tips:
01 -
- It uses simple pantry staples and turns them into something that tastes like you spent all day cooking.
- The creamy, cheesy filling with that golden breadcrumb top is impossible to resist, and it reheats beautifully the next day.
02 -
- Underseasoning is the biggest mistake people make, so always taste the filling before it goes into the oven and trust your palate.
- Squeezing frozen spinach in a clean towel until it is practically dry is the single thing that separates a watery mess from a perfect casserole.
03 -
- Rotisserie chicken is not a shortcut here, it is genuinely better because the seasoned meat adds depth that plain boiled chicken never will.
- Letting the casserole rest those five minutes is not optional, it holds together when you serve it and saves your mouth from a cheese burn.