Description
Make this creamy, cheesy Spinach Artichoke Chicken Casserole for a satisfying one-dish dinner. This recipe uses cooked chicken for quick assembly.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and roughly chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs (optional, for topping)
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, 1/2 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 1/2 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.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 8
- Fiber: 2
- Protein: 32
- Cholesterol: 110