Spinach Artichoke Chicken Casserole
Make this creamy, cheesy Spinach Artichoke Chicken Casserole for a satisfying one-dish dinner.
Equipment
- 9x13-inch Baking Dish
Ingredients
Chicken and Vegetables
- 2 cups cooked, shredded chicken
- 1 package frozen chopped spinach 10 ounce, thawed and squeezed dry
- 1 can artichoke hearts 14 ounce, drained and roughly chopped
Creamy Mixture
- 8 ounces cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Black pepper to taste
Cheese and Topping
- 1 cup grated Parmesan cheese divided
- 1 cup shredded mozzarella cheese
- ½ cup panko breadcrumbs optional, for topping
Instructions
Cooking Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, chicken broth, garlic powder, and onion powder. Mix until smooth.
- Stir in the shredded chicken, squeezed dry spinach, chopped artichoke hearts, ½ cup of the Parmesan cheese, and the mozzarella cheese. Season with salt and pepper. Mix everything until well combined.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, mix the remaining ½ cup Parmesan cheese with the panko breadcrumbs, if using. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
For a low-carb version, omit the panko breadcrumbs and increase the mozzarella cheese slightly. You can use rotisserie chicken to save time on cooking the chicken. Serve this casserole over rice, pasta, or with a side salad for a complete meal.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 32gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 10gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 110mgSodium: 650mgFiber: 2gSugar: 3g
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