Description
This Spinach Artichoke Chicken Casserole is a creamy, cheesy, and comforting dish combining shredded cooked chicken with spinach, artichoke hearts, and a blend of rich cheeses. Baked to golden perfection, it’s a perfect family-friendly meal that’s both hearty and flavorful.
Ingredients
Units
Scale
Chicken
- 4 cups cooked chicken, shredded or chopped
Vegetables
- 9 oz package frozen spinach, thawed and well drained
- 14 oz artichoke hearts (plain), chopped
Dairy & Condiments
- 8 oz cream cheese, at room temperature
- 1 cup parmesan cheese, grated
- 1 1/2 cups shredded mozzarella cheese
- 2/3 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup mayonnaise (see my recipe)
Seasonings
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 9″ x 13″ baking dish by spraying it with nonstick spray to prevent sticking.
- Mix Cream Base: In a large mixing bowl, combine the cream cheese, sour cream, heavy cream, mayonnaise, minced garlic, salt, and pepper. Mix thoroughly until all these ingredients are well blended and smooth.
- Add Remaining Ingredients: To the creamy mixture, add the shredded cooked chicken, thawed and drained spinach, chopped artichoke hearts, and grated parmesan cheese. Mix well until all ingredients are evenly incorporated.
- Assemble Casserole: Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese evenly on top as the final layer.
- Bake: Place the casserole in the preheated oven and bake at 375°F for 20 minutes. Then, increase the oven temperature to 400°F and bake for an additional 5 minutes, or until the mozzarella cheese on top is golden and bubbly.
- Cool and Serve: Remove the casserole from the oven and allow it to cool slightly for easier serving. This dish is best served warm.
- Storage: Store any leftovers in an airtight container in the refrigerator for a few days or freeze for longer storage.
Notes
- Make sure to thoroughly drain and squeeze the spinach to remove excess moisture, which helps prevent a soggy casserole.
- You can substitute fresh spinach if desired, but be sure to cook it down and drain well before using.
- For best texture, shred the chicken finely or chop into small pieces to distribute evenly.
- Use full-fat dairy products for richer flavor and creamier texture.
- This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to baking time if baking from cold.
- Mayonnaise adds extra moisture and tang – homemade or store-bought mayo both work well.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
