Description
This creamy Spinach and Artichoke Chicken Casserole is the ultimate comfort-food dinner—packed with tender chicken, rich cheeses, spinach, and artichokes. Simple to make, incredibly flavorful, and perfect for busy weeknights or cozy family meals.
Ingredients
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3 cups cooked chicken, shredded or diced
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1 can artichoke hearts, drained and chopped
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1 cup frozen chopped spinach, thawed and drained
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1 cup mayonnaise
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1 cup sour cream
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1 ½ cups shredded mozzarella cheese, divided
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1 ½ cups grated Parmesan cheese, divided
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp black pepper
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½ tsp salt
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1 tbsp olive oil (for greasing)
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1 cup breadcrumbs
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3 tbsp melted butter
Instructions
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Preheat oven to 375°F (190°C).
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In a large bowl, combine chicken, artichoke hearts, and drained spinach.
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Add mayonnaise, sour cream, ¾ cup mozzarella, ¾ cup Parmesan, garlic powder, onion powder, black pepper, and salt. Mix well.
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Lightly grease a 9×13-inch baking dish with olive oil.
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Spread the mixture evenly into the baking dish.
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In a small bowl, mix breadcrumbs with melted butter until fully coated.
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Sprinkle breadcrumb topping evenly over the casserole, then top with remaining mozzarella and Parmesan.
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Cover with foil and bake for 20 minutes.
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Remove foil and bake an additional 10–15 minutes, until golden and bubbling.
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Let cool slightly before serving.
Notes
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For a shortcut, use shredded rotisserie chicken.
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Squeeze spinach very well to prevent excess moisture.
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Add red pepper flakes for a spicy kick.
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Can be assembled up to 24 hours ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 135 mg