Spinach Artichoke Chicken Casserole (Print version)

Creamy spinach, artichoke and chicken bake topped with golden cheese and breadcrumbs. Ready in about 50 minutes.

# What goes in:

→ Meats

01 - 3 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
03 - 1 can (14 oz) artichoke hearts, drained and chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced

→ Dairy

06 - 1 cup cream cheese, softened
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese

→ Pantry

10 - 1/2 cup chicken broth
11 - 1 tablespoon olive oil
12 - 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs)

→ Spices

13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried Italian herbs
16 - Pinch of red pepper flakes (optional)

# Cooking steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
02 - In a large skillet over medium heat, warm the olive oil. Sauté the diced onion until softened and translucent, 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.
04 - In a large mixing bowl, combine the softened cream cheese, sour cream, chicken broth, salt, black pepper, and dried Italian herbs. Stir until smooth and well blended.
05 - Fold the shredded chicken, chopped artichoke hearts, spinach mixture, half of the mozzarella, and half of the Parmesan cheese into the cream base. Mix until evenly distributed.
06 - Transfer the mixture into the prepared casserole dish, spreading it out in an even layer. Top with the remaining mozzarella and Parmesan cheeses.
07 - Sprinkle the breadcrumbs evenly over the cheese layer to create a golden, crispy crust.
08 - Bake uncovered for 25–30 minutes, or until the casserole is bubbly and the top is golden brown.
09 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow the filling to set.

# Tips from flavorandfeast:

01 -
  • It turns leftover chicken into something that tastes like you spent all afternoon cooking.
  • The creamy spinach and artichoke filling is the same flavor everyone loves from dip but it counts as dinner.
  • You probably have most of these ingredients in your kitchen right now.
02 -
  • If using frozen spinach you must squeeze it in a clean towel until nearly dry or your casserole will weep liquid onto the plate.
  • Cream cheese that is not fully softened will leave chalky streaks through the filling so plan ahead.
03 -
  • Shred your own cheese from a block rather than using pre shredded bags because the anti caking additives prevent it from melting smoothly into that gorgeous golden top.
  • Let the casserole sit at room temperature for twenty minutes before baking if you assembled it ahead and refrigerated it so the center heats through evenly.

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