Spinach Artichoke Chicken Casserole (Printable)
Tender chicken, spinach and artichokes in a creamy, cheesy bake with a golden breadcrumb topping—serves six.
# What You'll Need:
→ Protein
01 - 3 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 2 cups fresh baby spinach, chopped (or 1 cup frozen spinach, thawed and drained)
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 grated Parmesan cheese
→ Pantry Staples
10 - 1/2 cup low-sodium chicken broth
11 - 1 tablespoon extra-virgin olive oil
12 - 1/2 cup gluten-free breadcrumbs
→ 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)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent and softened, about 4 minutes. Add the minced garlic and cook for an additional 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 from heat and set aside to cool slightly.
04 - In a large mixing bowl, combine the softened cream cheese, sour cream, chicken broth, kosher salt, black pepper, and Italian herb blend. Stir until smooth and well incorporated.
05 - Fold the shredded chicken, chopped artichoke hearts, sautéed spinach mixture, half of the mozzarella cheese, and half of the Parmesan cheese into the creamy base. Mix thoroughly until evenly distributed.
06 - Transfer the mixture to the prepared casserole dish, spreading it into an even layer. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle the gluten-free breadcrumbs evenly over the surface.
07 - Bake on the center rack for 25 to 30 minutes, or until the cheese is melted and bubbly and the breadcrumb topping is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes to allow the filling to set before slicing and serving.
# Expert Advice:
01 -
- It turns basic pantry staples and whatever cooked chicken you have into something that tastes like you spent all day on it.
- The creamy interior and golden breadcrumb crust make it impossible to stop at one serving, and nobody will guess it only took you fifteen minutes of actual work.
02 -
- Do not skip draining the artichoke hearts thoroughly, because excess liquid will turn your beautiful casserole into a soupy mess that never sets up properly.
- Softening the cream cheese fully before mixing is not optional, and I learned this the hard way when I tried to rush it and ended up with weird cream cheese chunks throughout.
03 -
- Shred your own cheese instead of buying pre shredded bags, because the anti caking powder on store bought cheese creates a grainy texture that no amount of melting can fix.
- Let the casserole rest the full five minutes, because patience here means the difference between a beautiful scoop and a collapsed puddle on the plate.