Description
A creamy and cheesy Spinach Artichoke Chicken Casserole that combines shredded chicken, artichoke hearts, fresh spinach, and a flavorful cream cheese-based sauce, baked to bubbly perfection and topped with melted mozzarella and Parmesan cheeses. Perfect as a hearty and comforting main dish.
Ingredients
Scale
Chicken and Vegetables
- 3 ½ cups shredded cooked chicken
- 14 ounces artichoke hearts, drained and chopped (1 can)
- 4 ounces fresh spinach (about 3 cups)
Sauce and Seasonings
- 1 cup cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream (or plain Greek yogurt)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
Cheese
- 2 cups freshly shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Layer Chicken and Artichokes: Evenly spread the shredded cooked chicken across the bottom of the prepared baking dish. Top the chicken with the chopped artichoke hearts to create the casserole base.
- Make Sauce: In a large mixing bowl, use an electric mixer to combine the softened cream cheese, mayonnaise, sour cream (or Greek yogurt), Dijon mustard, minced garlic, onion powder, kosher salt, and ground black pepper until smooth. Gently fold in 1 cup of shredded mozzarella cheese, ½ cup of grated Parmesan cheese, and the fresh spinach leaves until evenly incorporated into the sauce.
- Assemble and Bake: Pour the creamy sauce mixture evenly over the chicken and artichokes in the baking dish. Sprinkle the top with the remaining 1 cup of mozzarella cheese and ½ cup of Parmesan cheese. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown on top.
- Broil for Crispiness (Optional): For an extra browned and crispy cheese topping, switch your oven to broil and broil the casserole for 2-3 minutes. Watch carefully to prevent burning.
- Serve: Serve the casserole hot as a standalone meal or over a bed of rice, cauliflower rice, or pasta for a complete dinner.
Notes
- You can substitute sour cream with plain Greek yogurt for a tangier flavor and added protein.
- Use fresh or frozen spinach, but be sure to thaw and squeeze out excess water if using frozen.
- For a lower-fat version, substitute mayonnaise and sour cream with Greek yogurt and use reduced-fat cheeses.
- Make sure the chicken is well shredded for even layering and better texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
