Artichoke and Spinach Chicken Casserole
This creamy Artichoke and Spinach Chicken Casserole is a great weeknight meal that is not only on the healthier side, but tastes delicious.
Artichoke and Spinach Chicken Casserole
This Artichoke and Spinach Chicken Casserole is made with chicken, spinach, artichokes, and lots of cheese for a delicious meal that every will love.
It’s perfect for a busy weeknight or a weekend dinner with family. With just a few ingredients, you’ll have a filling and delicious meal in no time.
Ingredients
Boneless, skinless chicken breasts: You can use cooked and chopped/shredded chicken breasts or rotisserie chicken.
Artichoke hearts: Canned or jarred artichoke hearts work, make sure they’re well-drained before chopping.
Frozen chopped spinach: Thaw and drain the spinach well to avoid excess water in the casserole.
Mayonnaise: I use full fat mayo in ours.
Sour cream: I use full fat sour cream as well.
Grated Parmesan cheese: If possible use grated and not the powdered stuff.
Shredded mozzarella cheese: I use a whole milk mozzarella cheese.
Garlic: Fresh garlic is always better for flavor, but pre-minced garlic can save time if needed.
Seasonings: I use oregano, onion powder, salt, and pepper.
Breadcrumbs: This is optional for the topping.
How to Make
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the cooked, diced chicken with the chopped artichoke hearts and drained spinach.
Be sure to squeeze out any excess moisture from the spinach so your casserole isn't too watery.
In a separate bowl, mix together the mayonnaise, sour cream, grated Parmesan, 1 cup of shredded mozzarella, minced garlic, dried oregano, onion powder, salt, and pepper.
Stir everything together until the mixture is smooth and well-combined.
Add the creamy mixture to the chicken and vegetables, stirring until all the ingredients are evenly coated.
Transfer this mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the remaining mozzarella cheese over the top.
If you like a crunchy topping, sprinkle the breadcrumbs over the casserole before baking.
Bake for 35-40 minutes or until the casserole is bubbling and golden brown on top.
Let it rest for a few minutes before serving to allow it to set and cool slightly.
Tips & Tricks
Here's some tips for making this artichoke and spinach casserole:
Use rotisserie chicken to save time.
Change up the cheese for different flavor options.
Make ahead: Assemble the casserole and refrigerate it for up to a day before baking.
Leftovers/Storage
Store leftovers covered with plastic wrap or in an airtight container in the fridge for up to 5 days.
To reheat, microwave individual portions or bake at 350°F for 15-20 minutes until heated through.
You can freeze the casserole before baking; wrap it tightly in plastic wrap and foil, and freeze for up to 3 months.
What to Serve with Artichoke and Spinach Chicken Casserole
Here are some of our favorites to serve with Artichoke and Spinach Chicken Casserole:
Garlic bread: Perfect for dipping into the creamy sauce.
Steamed broccoli: Adds a light, healthy veggie.
Side salad: A simple green salad with a light vinaigrette or dressing.
Roasted potatoes: Crispy potatoes bring a hearty side that pairs well.
Rice pilaf: Fluffy rice with herbs is a great way to soak up the creamy sauce.
F.A.Q's.
My cheese didn’t melt properly, what happened?
If you used pre-shredded cheese, it could have anti-caking agents that prevent it from melting smoothly. Freshly shredded cheese is the best option for a creamy melt.
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Artichoke and Spinach Chicken Casserole
Ingredients
- 4 chicken breasts, boneless & skinless cooked and diced
- 14 ounces artichoke hearts drained and chopped
- 10 ounces frozen chopped spinach thawed and drained
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs optional, for topping
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, chopped artichokes, and drained spinach.
- In a separate bowl, mix together mayonnaise, sour cream, Parmesan cheese, 1 cup of mozzarella cheese, minced garlic, dried oregano, onion powder, salt, and pepper.
- Add the creamy mixture to the chicken and vegetables, stirring until everything is well-coated.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Top with the remaining cheese.
- If desired, sprinkle breadcrumbs over the top for a crunchy finish.
- Bake in the preheated oven for 35-40 minutes or until the casserole is bubbly and golden brown on top.
- Remove from the oven and let it rest for a few minutes before serving.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
