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Spinach Artichoke Chicken Casserole

spinach artichoke chicken casserole - featured image
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This easy, creamy, and cheesy spinach artichoke chicken casserole combines all the flavors of your favorite dip with hearty chicken for a comforting, crowd-pleasing dinner. It’s quick to prepare, customizable, and perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded sharp white cheddar cheese (optional)
  • 10 oz frozen chopped spinach, thawed and squeezed dry (or 10 oz fresh spinach, wilted and squeezed dry)
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 2 cloves fresh garlic, minced (or 1 tsp garlic powder)
  • 1/2 cup yellow onion, finely diced (optional)
  • 2 cups cooked chicken, shredded or chopped
  • 1 tsp dried Italian herbs (or 1/2 tsp each dried oregano and basil)
  • Kosher salt and cracked black pepper, to taste
  • Pinch of crushed red pepper flakes (optional)
  • 1 tsp lemon zest (optional)
  • 1 cup panko breadcrumbs or crushed Ritz crackers (optional, for topping)
  • 2 tbsp melted butter (for topping, optional)
  • 1/4 cup grated Parmesan cheese (for topping, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
  2. If using frozen spinach, thaw completely and squeeze out as much liquid as possible using a clean kitchen towel. If using fresh spinach, wilt in a skillet and squeeze dry.
  3. Heat a drizzle of olive oil in a skillet over medium heat. Sauté diced onions for 2-3 minutes until soft, then add minced garlic and cook for 30 seconds. Set aside to cool.
  4. In a large bowl, combine cream cheese, sour cream or Greek yogurt, and mayonnaise. Stir until smooth and creamy.
  5. Add cooked chicken, chopped artichoke hearts, squeezed spinach, sautéed onions and garlic, mozzarella, Parmesan, cheddar (if using), Italian herbs, salt, pepper, red pepper flakes, and lemon zest (if using). Mix until evenly combined.
  6. Spread the mixture evenly into the prepared baking dish.
  7. If using a topping, mix panko or crushed crackers with melted butter and Parmesan, then sprinkle over the casserole.
  8. Bake uncovered for 30-35 minutes, until bubbling and golden brown. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
  9. Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Squeeze spinach thoroughly to avoid a watery casserole. Shred your own cheese for best melt. Taste and adjust seasoning before baking. Make ahead up to 2 days and bake before serving. For gluten-free, use gluten-free crumbs or omit topping. For a lighter version, use light cream cheese and Greek yogurt.

Nutrition

Keywords: spinach artichoke chicken casserole, creamy chicken bake, easy casserole, comfort food, weeknight dinner, cheesy chicken casserole, gluten-free option, meal prep, family dinner

Find it online: https://norasfoods.com/spinach-artichoke-chicken-casserole-recipe-easy-creamy-cheesy-bake/