Spinach Artichoke Chicken Casserole (Printable Version)
Creamy chicken casserole with spinach, artichokes, and melted cheese baked golden brown.
# What You Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 2 cups fresh baby 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 to room temperature
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
→ Pantry and Seasonings
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon crushed red pepper flakes (optional)
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 3 minutes. Add minced garlic and sauté for 1 additional minute until fragrant.
03 - Add chopped spinach to the skillet and cook, tossing gently, until completely wilted, about 2 minutes. Remove skillet 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, dried oregano, dried 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 across the top.
07 - Bake uncovered for 30 minutes, or until the edges are bubbling and the cheese topping is melted and golden brown.
08 - Remove from the oven and let rest for 5 minutes before serving to allow the casserole to set.
# Helpful Hints:
01 -
- The creamy sauce tastes like you spent hours on it but the whole thing comes together in about twenty minutes of active work.
- It reheats beautifully the next day, which means lunch at work suddenly feels like a small luxury instead of leftover duty.
02 -
- Under drained artichoke hearts will turn your casserole into a watery mess, so press them firmly in a clean towel after draining the can.
- If the cream cheese is cold when you try to mix it, twenty seconds in the microwave saves you from a lumpy sauce that never fully comes together.
03 -
- Shred your own cheese from a block instead of using pre shredded bags because the anti caking coatings on bagged cheese prevent it from melting into a truly smooth sauce.
- Letting the casserole rest the full five minutes before cutting makes the difference between a beautiful slice and a soupy pile on the plate.