Spinach Artichoke Chicken Casserole (Print version)
Creamy chicken casserole with spinach, artichokes, and melted cheese baked to golden perfection.
# What goes in:
→ 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
09 - 1/2 cup grated Parmesan cheese
→ Pantry and Seasonings
10 - 1 tablespoon 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)
# Cooking steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
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 completely wilted, about 2 minutes. Remove the skillet from heat and set aside.
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 mixture, half of the mozzarella cheese, Parmesan cheese, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using) into the creamy base. Mix until all ingredients are evenly distributed.
06 - Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella cheese evenly over the top.
07 - Bake uncovered for 30 minutes, or until the edges are bubbling and the cheese topping is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes to set before slicing and serving.
# Tips from flavorandfeast:
01 -
- It takes almost no effort but tastes like you spent hours, which is the best kind of cooking deception I know.
- Everything bakes in one dish, so cleanup is embarrassingly simple.
02 -
- Undercooked spinach will weep green liquid into your beautiful casserole, so wilt it fully before mixing.
- Cold cream cheese will leave ugly lumps throughout the filling no matter how hard you stir, so patience at room temperature truly matters.
03 -
- Shred your own cheese instead of buying pre shredded bags, the anti caking additives on store bought cheese prevent it from melting smoothly.
- Let the casserole rest the full 5 minutes because serving it too soon means everything slides apart into a messy, if still delicious, puddle.