Spinach Artichoke Chicken Casserole Ultimate
This Spinach Artichoke Chicken Casserole is a creamy, cheesy, and flavorful dish perfect for a satisfying and nutritious weeknight dinner. It combines comfort food with healthy ingredients for a family favorite that's easy to make.
Equipment
- 9x13 inch baking dish
- Large bowl
- Mixing spoon
- Grater
- Measuring cups and spoons
- Kitchen towel or cheesecloth
- Oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded or cubed
- 10 oz frozen spinach, thawed and squeezed dry
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese, plus more for topping
- 1 cup shredded mozzarella cheese, plus more for topping
- ¼ tsp red pepper flakes or more, to taste
- Salt and pepper to taste
- ½ cup panko breadcrumbs optional
- 2 tablespoons melted butter optional, for breadcrumb topping
Instructions
- Preheat your oven to 375°F (190°C).
- If you haven't already, cook your chicken breasts. You can boil them, bake them, or even use leftover rotisserie chicken! Shred or cube the chicken and set aside.
- Make sure your thawed spinach is squeezed completely dry. Excess water will make your casserole watery.
- In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, minced garlic, Parmesan cheese, mozzarella cheese, red pepper flakes, salt, and pepper. Mix until everything is well combined and smooth.
- Add the shredded chicken, squeezed-dry spinach, and quartered artichoke hearts to the cream cheese mixture. Stir until everything is evenly distributed.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the casserole.
- If using the panko breadcrumb topping, sprinkle it evenly over the cheese. This adds a wonderful crunch!
- Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown. Keep a close eye on it toward the end to prevent burning.
- Let the casserole rest for 5-10 minutes before serving. This allows it to set up a bit.
Notes
To prevent a watery casserole, squeeze the spinach and drain the artichoke hearts very well. This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. If baking from refrigerated, add 5-10 minutes to the baking time and cover with foil for the first half of baking to prevent over-browning. Try adding crispy bacon bits, different cheeses like Gruyere or Pepper Jack, or sautéed mushrooms for variations. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in the microwave or oven.