Spinach Artichoke Chicken Casserole (Printer-friendly)

Creamy spinach and artichoke casserole with shredded chicken, mozzarella and a golden breadcrumb topping.

# What You’ll Need:

→ Meats

01 - 3 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
03 - 1 can (14 oz) artichoke hearts, drained and chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced

→ Dairy

06 - 1 cup cream cheese, softened
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese

→ Pantry

10 - 1/2 cup chicken broth
11 - 1 tablespoon olive oil
12 - 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs)

→ Spices

13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried Italian herbs
16 - Pinch of red pepper flakes (optional)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with non-stick spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Sauté the diced onion until softened and translucent, about 4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted if using fresh, or heated through if using frozen. Remove from heat and set aside.
04 - In a large mixing bowl, combine the softened cream cheese, sour cream, chicken broth, salt, black pepper, and dried Italian herbs. Stir until smooth and well blended.
05 - Fold the shredded chicken, chopped artichoke hearts, spinach mixture, half of the mozzarella, and half of the Parmesan cheese into the cream base. Mix thoroughly until evenly distributed.
06 - Transfer the mixture to the prepared casserole dish, spreading it into an even layer. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle breadcrumbs evenly over the surface.
07 - Bake uncovered for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow the filling to set.

# Expert Tips:

01 -
  • It uses simple pantry staples and transforms leftover chicken into something that feels intentionally special.
  • The creamy interior contrasts with a crispy breadcrumb topping in a way that makes everyone go back for seconds.
02 -
  • If you skip draining the artichoke hearts thoroughly, the casserole will weep water and the topping will never crisp properly.
  • Room temperature cream cheese is nonnegotiable because cold cream cheese leaves stubborn lumps no amount of stirring can fix.
03 -
  • Taste the filling before it goes into the dish because once it bakes, adjusting seasoning becomes impossible.
  • Let the casserole rest the full five minutes because serving too early means everything slides apart on the plate.

Go back