Spinach Artichoke Chicken Casserole Ultimate
This Spinach Artichoke Chicken Casserole is the ultimate comfort food, featuring tender chicken, a creamy spinach artichoke filling, and a bubbly, cheesy topping. It's surprisingly easy to make and delivers a restaurant-worthy dish that's perfect for a weeknight meal or a potluck.
Equipment
- 9x13 inch baking dish
- Large bowl
- Large skillet
- Mixing Bowls
- Measuring cups
- Measuring spoons
- Oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- ¼ cup milk
- ¼ tsp red pepper flakes optional
- 1 cup shredded mozzarella cheese
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the chicken pieces with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Set aside.
- In the same skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the thawed and squeezed-dry spinach and chopped artichoke hearts. Cook for 2-3 minutes.
- Remove the skillet from the heat. In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Parmesan cheese, milk, and red pepper flakes (if using). Mix until smooth and creamy.
- Add the spinach artichoke mixture and the cooked chicken to the cream cheese mixture. Stir until well combined.
- Pour the chicken and spinach artichoke mixture into a greased 9x13 inch baking dish.
- In a small bowl, combine the shredded mozzarella cheese and panko breadcrumbs. Drizzle with the melted butter and toss to combine.
- Sprinkle the cheese and breadcrumb mixture evenly over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let it rest for 5-10 minutes before serving.
Notes
Squeezing the spinach is key to prevent a watery casserole. Get creative with cheeses like provolone or Gruyere. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours; add 10-15 minutes to the baking time. Add sauteed mushrooms, bell peppers, or sun-dried tomatoes for more veggies. Chicken thighs or shredded rotisserie chicken can be substituted for chicken breasts. Use gluten-free breadcrumbs for a gluten-free option. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.