Spinach Artichoke Chicken Casserole Recipe
Are you looking for a cozy, comforting dinner that your whole family will absolutely love tonight? This Spinach Artichoke Chicken Casserole Recipe is the perfect answer for a busy weeknight meal.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Sturdy wooden spoon or silicone spatula
- Cutting board
- Sharp chef’s knife
- Garlic press
- Measuring cups and spoons
- Aluminum foil
Ingredients
- Shredded cooked chicken breast – 4 cups
- Frozen chopped spinach – 10 ounces, thawed and squeezed dry
- Canned artichoke hearts – 14 ounces, drained and chopped
- Softened cream cheese – 8 ounces
- Sour cream – 1/2 cup
- Mayonnaise – 1/4 cup
- Fresh garlic – 3 cloves, finely minced
- Shredded mozzarella cheese – 1 cup, divided
- Grated parmesan cheese – 1/2 cup, divided
- Kosher salt – 1/2 teaspoon
- Freshly cracked black pepper – 1/4 teaspoon
- Crushed red pepper flakes – 1/4 teaspoon, optional
Instructions
Preheat the Oven
- Set your oven to 375°F so it becomes nice and hot while you prep the food. Lightly grease your 9x13-inch baking dish with non-stick cooking spray or olive oil. This simple step prevents the cheese from sticking to the sides.
Dry the Spinach
- Place your thawed spinach into a clean kitchen towel or a fine mesh strainer. Squeeze hard with your hands to remove all the excess water completely. Removing this liquid keeps your casserole from becoming watery during baking.
Mix the Creamy Base
- Combine the softened cream cheese, sour cream, and mayonnaise in a large mixing bowl. Stir vigorously until the mixture is smooth, uniform, and free of large lumps. The creamy base holds all the delicious flavors together.
Add the Seasonings
- Stir the minced garlic, salt, black pepper, and optional red pepper flakes into the cream cheese mixture. Blend well so the spices are distributed evenly throughout the entire sauce. This creates a deeply flavorful foundation for the dish.
Toss in the Cheeses
- Add half of the shredded mozzarella and half of the grated parmesan cheese into the bowl. Stir gently until the cheeses are folded into the cream mixture. Saving the rest of the cheese ensures a beautiful crust later.
Fold in Vegetables
- Add the well-squeezed spinach and chopped artichoke hearts directly into the large mixing bowl. Use your spatula to blend the vegetables thoroughly into the thick, creamy cheese sauce until completely coated.
Combine the Chicken
- Stir your shredded cooked chicken breast into the spinach and artichoke mixture until everything combines. Make sure every piece of chicken is covered in the rich sauce. This guarantees a juicy bite every time.
Fill the Dish
- Spread the chicken mixture evenly into the bottom of your prepared 9x13-inch baking dish. Use the back of your spoon to smooth out the top surface. Pressing gently ensures the casserole bakes very evenly.
Top with Remaining Cheese
- Sprinkle the remaining mozzarella and parmesan cheese generously over the top of the chicken mixture. The cheese layer will melt into a glorious, golden blanket while baking. This adds a beautiful look to your final meal.
Bake to Golden Perfection
- Bake uncovered in the preheated oven for 25 to 30 minutes until the edges bubble merrily. Switch to the broiler for the last two minutes to brown the cheese nicely. Let it cool slightly before serving hot.
Notes
Squeeze the spinach well to prevent a soggy, soupy casserole texture.Use a pre-cooked rotisserie chicken from the grocery store to cut your prep time in half.Refrigerate leftover casserole in an airtight container within two hours of cooking; stays fresh up to 4 days.To reheat, cover with foil and heat at 350°F for fifteen minutes until completely bubbly.