Spinach Artichoke Chicken Casserole (Printable Version)
Creamy baked casserole of shredded chicken, spinach and artichoke hearts with a cheesy, golden breadcrumb topping.
# What You Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 2 cups fresh baby spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
03 - 1 can (14 oz) artichoke hearts, drained and quartered
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 8 oz cream cheese, softened to room temperature
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup freshly grated Parmesan cheese
→ Pantry
10 - 1/2 cup low-sodium chicken broth
11 - 1 tablespoon extra-virgin olive oil
12 - 1/2 cup gluten-free breadcrumbs (substitute regular breadcrumbs if preferred)
→ Spices & Seasonings
13 - 1/2 teaspoon kosher salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon dried Italian herb blend
16 - Pinch of red pepper flakes (optional)
# How-To:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté 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 the pan from heat and set aside to cool slightly.
04 - In a large mixing bowl, combine the softened cream cheese, sour cream, chicken broth, kosher salt, black pepper, and dried Italian herbs. Stir vigorously until the mixture is smooth and well blended.
05 - Fold the shredded chicken, chopped artichoke hearts, spinach mixture, half of the mozzarella, and half of the Parmesan into the cream base. Mix thoroughly until all ingredients are evenly distributed.
06 - Transfer the chicken and spinach mixture into the prepared casserole dish, spreading it into an even layer. Scatter the remaining mozzarella and Parmesan over the top, then finish with an even layer of breadcrumbs.
07 - Bake on the center rack for 25 to 30 minutes, or until the cheese is melted and bubbly and the breadcrumb topping turns a deep golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before scooping into portions. This allows the filling to set for cleaner serving.
# Expert Tips:
01 -
- It tastes like something you spent all day on, but the oven does most of the heavy lifting for you.
- That golden, crunchy breadcrumb top cracking open to reveal creamy, cheesy chicken underneath is pure comfort on a plate.
- Leftovers reheat like a dream, making it the gift that keeps giving for lunches the next day.
02 -
- Squeeze frozen spinach in a clean towel until it feels almost dry to the touch, because excess water will make your casserole watery and sad.
- Do not skip softening the cream cheese ahead of time because cold lumps will never fully incorporate no matter how hard you stir.
03 -
- Reserve a tablespoon of the artichoke marinating liquid and stir it into the cream cheese mixture for an extra layer of tangy depth that most people will not be able to pinpoint but will absolutely notice.
- Broil the top for the final two minutes of cooking to get that perfectly speckled, restaurant quality finish that makes everyone lean in closer.