Spinach Artichoke Chicken Casserole (Print Version)
Comforting casserole of shredded chicken, spinach, artichokes and a golden cheesy topping.
# What You'll Need:
→ 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)
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Sauté the diced onion until softened and translucent, about 4 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Add 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 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 - Spread the filling mixture evenly into the prepared casserole dish. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle breadcrumbs over the surface.
07 - Bake uncovered for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
08 - Remove from oven and let the casserole rest for 5 minutes before serving to allow the filling to set.
# Expert Tips:
01 -
- It transforms humble pantry staples into something so creamy and satisfying that nobody suspects how simple it really is.
- The golden breadcrumb topping gives way to a bubbling, cheesy interior that makes seconds feel mandatory.
02 -
- Do not skip draining the artichoke hearts thoroughly because excess liquid will make the casserole soupy rather than luscious.
- The casserole firms up considerably as it cools, so do not panic if it seems loose straight from the oven.
03 -
- Shred your own cheese from a block rather than buying pre shredded because the anti caking agents on bagged cheese prevent it from melting smoothly into that gorgeous blanket you want.
- If the top is browning too quickly but the center is still cold, lay a sheet of foil loosely over the dish for the last ten minutes of baking.