Go Back
–+ servings
Spinach and Artichoke Chicken Casserole

Creamy Spinach and Artichoke Chicken Casserole Bliss

This Spinach and Artichoke Chicken Casserole is a comforting and hearty dish that's quick to prepare for family dinners or potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Cooked Chicken Use leftover rotisserie chicken for added flavor and convenience.
  • 1 can Artichoke Hearts Use canned or frozen, just be sure to drain and chop.
  • 10 ounces Frozen Chopped Spinach Fresh spinach can be used — sauté it until wilted, chop, and drain excess liquid.
  • 1/2 cup Mayonnaise Can be substituted with Greek yogurt for a lighter option.
  • 1/2 cup Sour Cream
  • 3/4 cup Mozzarella Cheese Essential for that cheesy pull.
  • 1/2 cup Parmesan Cheese
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Salt
For Topping
  • 1 tablespoon Olive Oil Used for greasing the baking dish to prevent sticking.
  • 1 cup Breadcrumbs Forms a crunchy topping for textural contrast with the creamy interior.
  • 2 tablespoons Butter Mixed with breadcrumbs for crispiness and a golden color.

Equipment

  • Oven
  • 9x13-inch baking dish
  • Mixing Bowl
  • Spatula
  • small bowl

Method
 

Steps
  1. Preheat your oven to 375°F (190°C).
  2. Combine shredded cooked chicken, chopped artichoke hearts, and thawed frozen spinach in a large mixing bowl.
  3. Add mayonnaise, sour cream, ¾ cup mozzarella, parmesan, garlic powder, onion powder, black pepper, and salt to the bowl and blend thoroughly.
  4. Grease a 9x13-inch baking dish with olive oil and spread the chicken mixture evenly across the bottom.
  5. Melt some butter and combine with breadcrumbs, mixing well, then set aside.
  6. Sprinkle the buttery breadcrumb mixture over the casserole, followed by the remaining mozzarella and parmesan cheese.
  7. Cover with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes.
  8. Remove from the oven and let cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Ensure chicken is shredded uniformly for consistent cooking. Cover with foil during baking to retain moisture and prevent drying out. High-quality cheeses will greatly enhance flavor and texture.

Tried this recipe?

Let us know how it was!