Spinach Artichoke Chicken Casserole
A creamy and delicious casserole packed with chicken, artichokes, and spinach.
Equipment
- 9x13-inch baking pan For baking the casserole.
Ingredients
Main Ingredients
- 3.5 cup shredded cooked chicken
- 14 ounces artichoke hearts (1 can, drained and chopped)
- 1 cup cream cheese (1 brick, softened)
- 0.5 cup mayonnaise
- 0.5 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)
- 0.5 teaspoon ground black pepper (or to taste)
- 2 cup shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 4 ounces fresh spinach (about 3 cups)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking pan with nonstick spray.
- Spread the shredded chicken evenly in the baking pan, then layer the chopped artichoke hearts on top.
- In a large bowl, use an electric hand mixer to blend the cream cheese, mayonnaise, sour cream, Dijon mustard, minced garlic, onion powder, salt, and pepper until smooth.
- Gently fold in 1 cup of mozzarella, ½ cup of Parmesan, and the fresh spinach until well combined.
- Pour the creamy mixture over the chicken and artichokes, spreading it out evenly.
- Sprinkle the remaining mozzarella and Parmesan cheeses on top.
- Bake in the preheated oven for 25-30 minutes, until the casserole is heated through, and the cheese turns golden brown and bubbly.
- For a nicely browned top, broil the casserole for 2-3 minutes.
- Serve the casserole hot over rice, cauliflower rice, or pasta if desired, or enjoy it on its own.
Notes
Feel free to add cooked pasta to the casserole mixture before baking for a heartier meal.