Spinach Artichoke Chicken Casserole (Printer-friendly)
Creamy chicken, spinach, and artichokes baked in a golden cheesy sauce.
# What You’ll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or cubed
→ Vegetables
02 - 2 cups fresh baby spinach, roughly chopped
03 - 1 can (14 oz) artichoke hearts, drained and chopped
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 package (8 oz) cream cheese, softened to room temperature
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese, divided
09 - 1/2 cup grated Parmesan cheese
→ Pantry and Seasonings
10 - 1 tablespoon extra-virgin olive oil
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon crushed red pepper flakes (optional)
# How-To Guide:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and sauté for 1 additional minute until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring occasionally, until fully wilted, about 2 minutes. Remove the skillet from heat and set aside to cool slightly.
04 - In a large mixing bowl, combine the softened cream cheese and sour cream. Stir vigorously until smooth and well blended.
05 - Fold the shredded chicken, chopped artichoke hearts, spinach and onion mixture, half of the mozzarella, Parmesan cheese, dried oregano, dried basil, salt, black pepper, and red pepper flakes into the creamy base. Mix until all ingredients are evenly distributed.
06 - Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining mozzarella cheese uniformly over the top.
07 - Bake uncovered for 30 minutes, or until the edges are bubbling and the cheese topping is golden brown and melted.
08 - Remove from the oven and let rest for 5 minutes to allow the casserole 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 tried much harder than you did.
- The creamy interior contrasts with that crisp cheese top in a way that makes second helpings unavoidable.
02 -
- Do not skip draining the artichokes thoroughly because excess liquid turns your casserole into a swimming pool and nobody wants that surprise at the dinner table.
- I once forgot to soften the cream cheese and spent ten minutes chasing lumps around the bowl, so now I microwave it for twenty seconds if I forget to leave it out.
03 -
- Shred your own mozzarella instead of buying pre shredded because the anti caking powders on bagged cheese prevent it from melting into those gorgeous stretchy pools you see in your dreams.
- Let the casserole rest those full five minutes because the difference between a clean scoop and a sloppy puddle is simply patience.