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If you are craving a comforting, flavorful dish that truly brings warmth and zest to your dinner table, look no further than this Spinach Artichoke Chicken Casserole Recipe. It combines tender shredded chicken, tender artichokes, vibrant spinach, and a luscious cheesy sauce baked to bubbly golden perfection. Perfectly balanced with creamy and tangy notes, this casserole feels like a big comforting hug on a plate that’s guaranteed to become a fast favorite in your home.
Ingredients You’ll Need
The magic of this casserole lies in its simple yet essential ingredients, each one thoughtfully chosen to build layers of flavor, texture, and color. From creamy cheeses to fresh spinach and savory seasonings, everything works in harmony to create that unforgettable bite.
- 3 ½ cups shredded cooked chicken: The hearty protein base that soaks up all those rich flavors beautifully.
- 14 ounces artichoke hearts, drained and chopped: Adds a tender, slightly tangy element and lovely texture to the dish.
- 1 cup cream cheese, softened: Provides creaminess and that luscious, silky mouthfeel.
- ½ cup mayonnaise: Enhances moisture and adds a subtle tang to the sauce.
- ½ cup sour cream (or plain Greek yogurt): Brings a gentle tang and balances the richness.
- 1 tablespoon Dijon mustard: Injects a subtle depth of flavor and a bit of zing.
- 2 cloves garlic, minced: Essential aromatic that elevates every spoonful.
- 1 teaspoon onion powder: Adds warmth and a hint of sweetness.
- 1 teaspoon kosher salt, or to taste: Amplifies all flavors without overwhelming them.
- ½ teaspoon ground black pepper, or to taste: A gentle spice that brightens the dish.
- 2 cups freshly shredded mozzarella cheese, divided: Melts perfectly to create that gooey, irresistible top layer.
- 1 cup freshly grated Parmesan cheese, divided: Offers a salty, nutty kick and wonderful crusty texture when baked.
- 4 ounces fresh spinach (about 3 cups): Adds vibrant color and a fresh, leafy bite to balance the richness.
How to Make Spinach Artichoke Chicken Casserole Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with nonstick spray to ensure your casserole won’t stick and will come out perfectly around the edges.
Step 2: Layer Chicken and Artichokes
Spread the shredded cooked chicken evenly in the prepared baking dish. Then sprinkle the chopped artichoke hearts evenly over the top, creating a vibrant foundation for the sauce that follows.
Step 3: Make Sauce
In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Dijon mustard, minced garlic, onion powder, salt, and pepper using an electric mixer until smooth and creamy. Then fold in 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, and the fresh spinach, ensuring every bit is coated in this luscious sauce.
Step 4: Assemble and Bake
Pour the creamy sauce mixture evenly over the chicken and artichokes in the baking dish. Sprinkle the remaining mozzarella and Parmesan cheese on top to guarantee a bubbly, golden crust once baked. Bake it for 25 to 30 minutes or until you see it sizzling and browning at the edges.
Step 5: Broil (Optional)
If you want to elevate the dish with a perfectly browned and crispy cheesy topping, set your oven to broil and pop the casserole under for 2 to 3 minutes—but keep a very close eye to avoid burning.
How to Serve Spinach Artichoke Chicken Casserole Recipe
Garnishes
Fresh herbs like chopped parsley or basil add a pop of color and a refreshing note that brightens each rich bite. A light sprinkle of red pepper flakes can add a delightful touch of heat if you like a little kick.
Side Dishes
This casserole pairs beautifully with steamed rice, cauliflower rice for a low-carb option, or even your favorite pasta to soak up any extra creamy sauce. A crisp side salad or roasted vegetables complement the richness of the dish wonderfully.
Creative Ways to Present
For a crowd-pleasing presentation, serve the casserole in a rustic cast-iron skillet right from the oven. Or, for a plated approach, spoon generous servings over creamy mashed potatoes or a bed of buttered noodles, garnished with a sprinkle of fresh Parmesan and herbs for that extra wow factor.
Make Ahead and Storage
Storing Leftovers
Allow the casserole to cool completely before transferring leftovers to an airtight container. Stored in the refrigerator, it will keep fresh and delicious for up to 3 to 4 days—perfect for easy lunches or quick dinners during the week.
Freezing
This Spinach Artichoke Chicken Casserole Recipe also freezes very well. Cover tightly with foil or plastic wrap, then place in a freezer-safe container and freeze for up to 3 months. Defrost overnight in the fridge before reheating for the best texture and flavor.
Reheating
Reheat leftover casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions covered loosely with a microwave-safe lid, stirring halfway to heat evenly.
FAQs
Can I use fresh chicken instead of shredded cooked chicken?
While shredded cooked chicken is ideal for this recipe because it absorbs the sauce and bakes evenly, you can use raw chicken breasts if needed—just cook and shred them beforehand to keep the casserole’s texture spot-on.
Is it possible to make this casserole dairy-free?
You can modify the recipe using dairy-free cream cheese, mayonnaise, sour cream alternatives, and vegan cheeses. Keep in mind the flavor and texture will be slightly different, but it can still be delicious!
Can I add other vegetables to the casserole?
Absolutely! Mushrooms, bell peppers, or zucchini can be great additions. Just sauté any extra veggies lightly before adding to the sauce mixture to avoid excess moisture.
How spicy is the Spinach Artichoke Chicken Casserole Recipe?
This casserole is mild and creamy by nature, making it very family-friendly. If you enjoy spice, you can always add red pepper flakes or a dash of hot sauce to the sauce mixture for a subtle heat boost.
What’s the best way to shred cooked chicken for this recipe?
The easiest way is to use two forks to pull apart warm, cooked chicken breasts or thighs. Alternatively, a stand mixer with a paddle attachment can shred chicken quickly and evenly.
Final Thoughts
This Spinach Artichoke Chicken Casserole Recipe is a beautiful blend of creamy, cheesy, and savory flavors that truly satisfies. Its ease of preparation and comforting nature make it an absolute go-to for busy weeknights or relaxed weekends alike. I can’t wait for you to make it and share this cozy dish with your loved ones because it’s the kind of meal that brings everyone to the table with smiles.
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Spinach Artichoke Chicken Casserole Recipe
- Total Time: 37 minutes
- Yield: 6 servings 1x
Description
This Spinach Artichoke Chicken Casserole is a creamy, cheesy, and flavorful baked dish that combines tender shredded chicken, artichoke hearts, fresh spinach, and a rich sauce made from cream cheese, mayonnaise, and sour cream. Topped with mozzarella and Parmesan cheeses, it bakes to golden, bubbly perfection, making it an ideal comforting dinner for family and guests.
Ingredients
Chicken and Vegetables
- 3 ½ cups shredded cooked chicken
- 14 ounces artichoke hearts, drained and chopped (1 can)
- 4 ounces fresh spinach (about 3 cups)
Sauce
- 1 cup cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream (or plain Greek yogurt)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
Cheeses
- 2 cups freshly shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with nonstick spray to prevent sticking and ensure easy cleanup.
- Layer Chicken and Artichokes: Spread the shredded cooked chicken evenly across the bottom of the prepared baking dish. Then, evenly distribute the chopped artichoke hearts over the chicken.
- Make Sauce: In a large bowl, use an electric mixer to blend together the softened cream cheese, mayonnaise, sour cream, Dijon mustard, minced garlic, onion powder, kosher salt, and black pepper until smooth and creamy. Gently fold in 1 cup of shredded mozzarella, ½ cup of grated Parmesan cheese, and the fresh spinach until all ingredients are evenly incorporated.
- Assemble and Bake: Pour the prepared sauce mixture over the layered chicken and artichokes in the baking dish, spreading it evenly. Sprinkle the remaining 1 cup mozzarella and ½ cup Parmesan cheese evenly on top. Place the dish in the oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Broil (Optional): For an extra golden and crispy top, switch your oven to broil and broil the casserole for an additional 2-3 minutes. Watch carefully to avoid burning.
- Serve: Remove from the oven and serve hot. This casserole pairs wonderfully on its own or served over rice, cauliflower rice, or pasta for a complete meal.
Notes
- You can substitute sour cream with plain Greek yogurt for a tangier and slightly healthier option.
- To save time, use pre-cooked rotisserie chicken shredded at home.
- For a lower-fat version, reduce the amount of mayonnaise and cream cheese or use light versions.
- Adding a pinch of crushed red pepper flakes to the sauce can give a subtle spicy kick.
- Store leftovers in an airtight container and refrigerate for up to 3 days; reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
