Spinach Artichoke Chicken Casserole (Printable)
Creamy chicken casserole loaded with spinach, artichokes, and melted cheese baked until golden brown.
# What You’ll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 2 cups fresh spinach, roughly chopped
03 - 1 can (14 oz) artichoke hearts, drained and chopped
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 package (8 oz) cream cheese, softened
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasonings
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon crushed red pepper flakes (optional)
15 - 1 tablespoon 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 diced onion and cook until softened, about 3 minutes. Add minced garlic and sauté for 1 additional minute until fragrant.
03 - Add chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat and set aside.
04 - In a large mixing bowl, combine softened cream cheese and sour cream. Stir until smooth and well blended.
05 - Fold in shredded chicken, chopped artichoke hearts, the spinach-onion mixture, half of the mozzarella cheese, Parmesan cheese, oregano, basil, salt, black pepper, and red pepper flakes if using. Mix until evenly incorporated.
06 - Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining mozzarella cheese evenly over the top.
07 - Bake uncovered for 30 minutes, or until the edges are bubbling and the cheese topping is golden brown.
08 - Remove from oven and let rest for 5 minutes before serving to allow the casserole to set.
# Expert Tips:
01 -
- It transforms basic rotisserie chicken into something that tastes like you spent all day cooking, even though the oven does most of the work.
- The creamy, cheesy sauce clings to every bite of spinach and artichoke, making each forkful feel indulgent without being overly heavy.
- It reheats beautifully the next day, which means lunch is already handled and that alone is worth celebrating.
02 -
- Do not skip draining the artichoke hearts thoroughly because excess liquid will make the casserole soupy and nobody wants a watery casserole.
- Room temperature cream cheese is not optional here and cold cream cheese will create pockets that never fully incorporate no matter how long you stir.
03 -
- Use a rotisserie chicken and shred the meat while it is still warm because the juices distribute better and the seasoned meat adds layers of flavor you simply cannot replicate at home in a hurry.
- Reserve a small pinch of Parmesan to scatter over the top alongside the mozzarella during the last ten minutes of baking for a crackly, golden finish that makes people lean in closer.