Spinach Artichoke Chicken Casserole (Printable Version)
Creamy chicken casserole with spinach, artichokes, and melted cheese baked until golden.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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, about 3 minutes. Add minced garlic and sauté for 1 additional minute until fragrant.
03 - Add chopped spinach to the skillet and cook, tossing 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 fully blended.
05 - Fold in shredded chicken, chopped artichoke hearts, the spinach and onion mixture, half of the mozzarella, 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 across 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.
# Tips from hearthlykitchen:
01 -
- It pulls off that rare trick of tasting like you spent all day cooking when you barely lifted a finger.
- The creamy, tangy, cheesy sauce clings to every bite of chicken and spinach in a way that makes seconds nonnegotiable.
02 -
- Undercooked onion is the fastest way to make this casserole taste raw and unfinished, so let it go fully soft and sweet.
- Cold cream cheese will leave you with lumpy white pockets throughout the filling, and no amount of extra stirring fixes it completely.
03 -
- Drain the artichoke hearts thoroughly and pat them dry because excess liquid is the enemy of a firm, sliceable casserole.
- The single biggest improvement I ever made was tasting the filling before it went into the dish, because that is your last chance to adjust salt and seasoning.