Spinach Artichoke Chicken Casserole (Printable)
Shredded chicken, spinach, artichokes and melted cheeses topped with crunchy breadcrumbs—serves six, ready in 50 minutes.
# What You’ll Need:
→ Chicken
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)
→ 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)
# 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. Add diced onion and cook until softened, about 4 minutes. Add minced garlic and stir for 1 minute until fragrant.
03 - Add chopped spinach to the skillet and cook until wilted if using fresh, or heated through if using frozen. Remove from heat and set aside.
04 - In a large mixing bowl, combine 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 thoroughly until evenly distributed.
06 - Transfer the mixture into the prepared casserole dish, spreading it into an even layer. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle breadcrumbs evenly over the surface.
07 - Bake for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown. Let rest for 5 minutes before serving.
# Expert Tips:
01 -
- It turns basic pantry staples and leftover chicken into something that tastes like you spent all day in the kitchen.
- The creamy spinach artichoke filling works just as well scooped over rice, stuffed into a baked potato, or eaten cold straight from the fridge at midnight.
02 -
- Wet spinach is the enemy of a good casserole, so if you use frozen, press it in a clean towel until you think no more water can come out, then press again.
- Undercooking the onion leaves an unwelcome crunch in an otherwise silky dish, so take the full four minutes and do not rush it.
03 -
- Shred your own cheese instead of buying pre shredded bags, because the anti caking coating on store bought cheese prevents it from melting smoothly into that gorgeous, gooey layer.
- Letting the casserole rest for the full five minutes is not optional, because scooping too early means everything runs together on the plate.