Spinach Artichoke Chicken Casserole (Printable Version)
Creamy spinach, artichoke and chicken bake topped with golden cheese and breadcrumbs. Ready in about 50 minutes.
# What You Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 2 cups fresh baby spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
03 - 1 can (14 oz) artichoke hearts, drained and quartered
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup cream cheese, softened to room temperature
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup freshly grated Parmesan cheese
→ Pantry
10 - 1/2 cup low-sodium chicken broth
11 - 1 tablespoon extra-virgin olive oil
12 - 1/2 cup gluten-free breadcrumbs
→ Spices
13 - 1/2 teaspoon kosher salt
14 - 1/2 teaspoon freshly cracked black pepper
15 - 1/2 teaspoon dried Italian seasoning blend
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 olive oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4 minutes. Add the minced garlic and stir for 1 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, kosher salt, black pepper, and Italian seasoning. Stir until smooth and well blended.
05 - Fold the shredded chicken, chopped artichoke hearts, and spinach mixture into the creamy base. Add half of the mozzarella and half of the Parmesan cheese, then mix until everything is evenly distributed.
06 - Transfer the mixture into the prepared casserole dish, spreading it out in an even layer. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle the gluten-free breadcrumbs evenly over the surface.
07 - Bake uncovered for 25 to 30 minutes, or until the edges are bubbling and the breadcrumb topping is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow the filling to set.
# Helpful Hints:
01 -
- It comes together with mostly pantry and fridge staples, and the leftovers reheat beautifully for lunch the next day.
- The creamy interior paired with that crispy breadcrumb top creates the kind of texture contrast that makes everyone go back for seconds.
02 -
- Squeezing frozen spinach in a clean towel until it feels almost dry is the single step that determines whether your casserole holds together or turns into a watery mess.
- Undercooking the onion slightly before adding garlic prevents that bitter burnt garlic taste that ruins the whole foundation of flavor.
03 -
- Shred your own cheese from a block instead of buying pre shredded, because the anti caking coating on bagged cheese prevents it from melting smoothly.
- Letting the casserole rest the full five minutes is not optional patience here means the difference between a clean slice and a puddle on the plate.