Spinach Artichoke Chicken Casserole (Printable)
Creamy chicken, spinach and artichoke layered with cheese and breadcrumbs for a comforting, family-friendly main.
# What You'll Need:
→ Proteins
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 mozzarella cheese, shredded
09 - 1/2 cup Parmesan cheese, freshly grated
→ Pantry Staples
10 - 1/2 cup low-sodium chicken broth
11 - 1 tablespoon extra-virgin olive oil
12 - 1/2 cup gluten-free breadcrumbs (substitute regular breadcrumbs if dietary restrictions do not apply)
→ Seasonings
13 - 1/2 teaspoon kosher salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon dried Italian herb blend
16 - Pinch of red pepper flakes (optional)
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch casserole dish with olive oil or non-stick cooking spray and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, approximately 4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
03 - Add the chopped spinach to the skillet and stir until completely 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 dried Italian herbs. Stir until smooth and well incorporated.
05 - Fold the shredded chicken, chopped artichoke hearts, spinach mixture, half of the mozzarella cheese, and half of the Parmesan cheese into the cream base. Mix until all ingredients are 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 the breadcrumbs evenly over the surface.
07 - Bake on the center rack for 25 to 30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
08 - Remove from the oven and allow the casserole to rest for 5 minutes before serving. This helps the filling set and makes for cleaner portions.
# Expert Hints:
01 -
- The creamy sauce comes together without a single roux or fancy technique, just stir and fold.
- It reheats beautifully the next day, making it ideal for planned leftovers or a no stress potluck contribution.
- Rotisserie chicken does all the heavy lifting so you never have to cook raw meat after a long day.
02 -
- If you skip draining the artichoke hearts your casserole will turn soupy and the topping will never crisp.
- Cold cream cheese will leave ugly lumps throughout the filling so patience at room temperature pays off.
03 -
- Shred your own cheese instead of buying pre shredded since the anti caking coating on bagged cheese makes the topping grainy instead of melty.
- Let the finished casserole rest the full five minutes because patience here means the difference between a beautiful slice and a sloppy mound on the plate.