Spinach and Artichoke Chicken Casserole Recipe
This Spinach and Artichoke Chicken Casserole is a creamy, cheesy dish that’s perfect for dinner any night of the week. It’s packed with tender chicken, fresh spinach, tangy artichokes, and a rich, cheesy sauce. If you love spinach and artichoke dip, you’ll love this casserole. It’s easy to make, full of flavor, and a crowd-pleaser for the whole family.
Equipment
- Large baking dish (9x13 recommended)
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula for mixing
- Aluminum foil
Ingredients
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 block (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise (can be substituted with Greek yogurt)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Optional: 1/4 cup breadcrumbs for a crunchy topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
- Add shredded chicken, spinach, artichokes, and half of the mozzarella cheese into the sauce. Mix until everything is coated.
- Transfer the mixture to a greased 9x13 baking dish. Spread it out evenly.
- Sprinkle the remaining mozzarella and Parmesan cheese on top. If using breadcrumbs, add them at this stage.
- Bake uncovered for 25-30 minutes or until the top is golden and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.