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For this tasty casserole, you need: - 2 cups cooked chicken, shredded - 1 can (14 oz) artichoke hearts, drained and roughly chopped - 2 cups fresh spinach, finely chopped - 1 cup cream cheese, softened - 1 cup sour cream or Greek yogurt - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper to taste - 1/2 teaspoon red pepper flakes (optional) - 1 cup breadcrumbs - 2 tablespoons olive oil These ingredients create a rich and flavorful dish. The combination of creamy cheeses and tender chicken makes every bite special. To make your casserole even better, consider adding: - Fresh herbs like parsley or basil for freshness - Lemon juice for a tangy kick - Chopped sun-dried tomatoes for sweetness - Cooked bacon bits for a smoky flavor These extras can elevate your dish and make it unique. Feel free to experiment! You can easily swap out some ingredients for healthier options: - Use Greek yogurt instead of sour cream for fewer calories and more protein. - Substitute low-fat cream cheese for regular cream cheese. - Choose whole wheat breadcrumbs for added fiber. - Use grilled chicken instead of fried chicken for a leaner choice. These swaps keep your casserole delicious while making it a bit healthier. Enjoy the process of creating a meal that fits your lifestyle! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This helps your casserole bake evenly. Next, gather your ingredients. You will need cooked chicken, artichoke hearts, spinach, cream cheese, sour cream or Greek yogurt, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, and seasonings. It's essential to chop the spinach and artichokes finely. This makes mixing easier and keeps each bite tasty. In a large mixing bowl, combine the shredded chicken, artichoke hearts, and chopped spinach. Stir them well. In another bowl, mix the softened cream cheese, sour cream or Greek yogurt, mozzarella, Parmesan, garlic powder, onion powder, salt, pepper, and optional red pepper flakes. Use a hand mixer or a spatula to blend until smooth. Now, fold this creamy mixture into the chicken and veggies. Make sure everything is coated well. Transfer the mixture into a greased 9x13 inch casserole dish. Spread it out evenly with a spatula. In a small bowl, mix the breadcrumbs with olive oil. This helps them become crispy. Sprinkle the breadcrumb mixture over the top of the casserole generously. To get that perfect golden crust, keep an eye on your casserole while it bakes. Bake it for about 30-35 minutes. Look for bubbling edges and a golden brown top. If the top is not golden enough, you can broil it for a few minutes. Just watch it closely, so it doesn’t burn. After baking, let it cool for a few minutes. This helps the flavors blend nicely. Enjoy your savory Spinach Artichoke Chicken Casserole! One big mistake is not seasoning enough. Add salt and pepper to each layer. Another issue is overcooking the chicken. Use cooked chicken and shred it gently. If you skip the preheating, your casserole may not cook evenly. Always preheat your oven to 350°F. Don't forget to let it cool before serving; this helps the flavors come together. To make your casserole creamier, use full-fat cream cheese and sour cream. Greek yogurt works too, but ensure it’s smooth. Mix the cream cheese well until there are no lumps. If you want even more creaminess, add a splash of milk. This makes the texture rich and velvety. You can also fold in some extra mozzarella cheese right before baking. To boost flavor, try adding herbs like thyme or basil. Fresh herbs can brighten the dish. Adding a squeeze of lemon juice also lifts the flavors. For more texture, mix in some chopped nuts like walnuts or pecans. They add a nice crunch. You can swap breadcrumbs for crushed crackers for extra flavor. This will make your topping even tastier! Pro Tips Perfectly Shredded Chicken: For the best texture, use chicken that has been cooked and cooled before shredding. This helps maintain moisture and makes it easier to mix with other ingredients. Cheese Variations: Feel free to mix and match your cheeses! Adding cheddar or pepper jack can give a different flavor profile and enhance the creaminess of the casserole. Make-Ahead Option: This casserole can be assembled a day in advance. Just cover it tightly and refrigerate. Bake it straight from the fridge, adding an extra 5-10 minutes to the cooking time. Herb Enhancements: Consider adding fresh herbs such as basil or thyme to the filling for an aromatic boost. They pair beautifully with the spinach and artichokes. {{image_4}} You can easily make this dish vegetarian. Just skip the chicken. Use extra artichoke hearts and spinach instead. For a vegan version, swap cream cheese and sour cream with plant-based options. Cashew cream or tofu works well too. These changes keep the taste rich and creamy. Want to change the protein? You can use shredded turkey or tofu for a twist. For cheese, try cheddar or gouda for a different flavor. You can mix cheeses for more depth. Each option will still give your casserole a tasty finish. Feel free to add more veggies. Chopped bell peppers, mushrooms, or zucchini can boost flavor and nutrition. Just make sure to chop them small. This way, they blend well with the other ingredients. You can also use frozen vegetables if you want to save time. To keep your Spinach Artichoke Chicken Casserole fresh, let it cool first. Once cool, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This will help prevent drying out. Store it in the fridge for up to three days. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes. Check to see if it’s warm all the way through. If you prefer the microwave, heat it for 2-3 minutes on high. Stir halfway through to ensure even heating. If you want to save the casserole for later, freezing is a great option. First, let it cool completely. Then, portion it into freezer-safe containers. Label each container with the date. Freeze for up to three months. To reheat, thaw in the fridge overnight. Then follow the reheating instructions above. This way, you’ll have a quick meal ready when you need it! Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken before mixing it into the casserole. This step makes the dish even easier to prepare. Plus, rotisserie chicken is often moist, which enhances the overall taste of the casserole. You can pair the casserole with several delicious sides. A fresh side salad is a great choice, adding crunch and freshness. Garlic bread or crusty rolls also work well, soaking up the creamy sauce. For a heartier meal, serve it with rice or quinoa. These options balance the rich flavors of the casserole. Check the casserole after 30-35 minutes of baking. It should be bubbling hot and golden brown on top. You can also insert a knife in the center. If it comes out warm and clean, it’s ready. Let it cool for a few minutes before serving to let the flavors settle. This blog covered how to make a delicious Spinach Artichoke Chicken Casserole. We looked at essential ingredients, cooking steps, and tips to avoid common mistakes. You can make it creamier, switch ingredients, or try new veggies for a twist. For storage, we reviewed how to keep leftovers tasty and how to reheat them. With these insights, you’ll create a mouthwatering dish everyone will love. Enjoy your cooking journey!

Spinach Artichoke Chicken Casserole

A creamy and cheesy casserole featuring shredded chicken, artichoke hearts, and fresh spinach, topped with a crispy breadcrumb layer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 can artichoke hearts, drained and roughly chopped
  • 2 cups fresh spinach, finely chopped
  • 1 cup cream cheese, softened to room temperature
  • 1 cup sour cream or Greek yogurt
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and freshly cracked black pepper
  • 0.5 teaspoon red pepper flakes (optional)
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 350°F (175°C) to prepare for baking.
  • In a large mixing bowl, combine the shredded chicken, finely chopped artichoke hearts, and chopped spinach, stirring until evenly distributed.
  • In a separate bowl, whip together the softened cream cheese, sour cream (or Greek yogurt), shredded mozzarella, grated Parmesan, garlic powder, onion powder, salt, pepper, and optional red pepper flakes using a hand mixer or spatula until smooth and creamy.
  • Carefully fold the cheese mixture into the chicken-vegetable mixture until all ingredients are thoroughly coated and well combined.
  • Transfer the hearty mixture into a greased 9x13 inch casserole dish, spreading it out evenly with a spatula.
  • In a small bowl, combine the breadcrumbs with olive oil, mixing until all crumbs are perfectly coated. Sprinkle the breadcrumb mixture generously over the casserole to create a crunchy topping.
  • Place the casserole in the preheated oven and bake for approximately 30-35 minutes, or until the casserole is bubbling hot and the top is golden brown and crispy.
  • Once baked, remove the casserole from the oven, allowing it to cool for a few minutes before serving to let the flavors settle.

Notes

Serve hot, garnished with fresh parsley or extra mozzarella. Pair with a side salad for a complete meal.
Keyword artichoke, casserole, cheesy, chicken, spinach