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Spinach Artichoke Chicken Casserole

A creamy, flavorful casserole made with tender chicken, vibrant spinach, and tangy artichokes in a rich, cheesy sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken rotisserie chicken works beautifully
  • 1 cup frozen spinach thawed and drained
  • 1 cup canned artichoke hearts drained and chopped
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • to taste Salt
  • to taste Pepper
  • 1 cup breadcrumbs optional for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
  2. In a mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth.
  3. Add the cooked chicken, thawed spinach, chopped artichoke hearts, garlic powder, onion powder, and a pinch of salt and pepper. Stir until well combined.
  4. Fold in half of the mozzarella and Parmesan cheeses into the mixture, saving the other half for topping.
  5. Transfer the chicken mixture into the prepared baking dish and even it out.
  6. Sprinkle the remaining mozzarella and Parmesan cheeses on top, followed by a layer of breadcrumbs if you desire some extra crunch.
Baking
  1. Bake for 25-30 minutes, or until the top is golden and bubbly.
  2. Remove from the oven and let it cool for a few minutes before serving.

Notes

Feel free to customize the recipe! Swap out the chicken for turkey, add sautéed mushrooms, or spices like red pepper flakes for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.