Description
A creamy, cheesy Spinach Artichoke Chicken Casserole that combines tender shredded chicken, spinach, and artichoke hearts in a rich mixture of cream cheese, sour cream, and Parmesan, topped with gooey melted mozzarella. Perfect for a comforting family dinner that’s easy to prepare and bake.
Ingredients
Units
Scale
Chicken
- 4 cups cooked chicken, shredded or chopped
Vegetables
- 9 oz package frozen spinach, thawed and well drained
- 14 oz artichoke hearts (plain), chopped
Dairy & Creams
- 8 oz cream cheese, at room temperature
- 1 cup Parmesan cheese, grated
- 1 1/2 cups shredded mozzarella cheese
- 2/3 cup sour cream
- 1/2 cup heavy cream
Condiments & Seasonings
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) so it can reach the perfect temperature while you prepare the casserole mixture.
- Prepare the Cream Mixture: In a large mixing bowl, combine the cream cheese, sour cream, heavy cream, mayonnaise, minced garlic, salt, and pepper. Mix these thoroughly until you achieve a smooth, creamy base.
- Add Main Ingredients: To the cream mixture, stir in the shredded chicken, thawed and drained spinach, chopped artichoke hearts, and grated Parmesan cheese. Mix everything well to ensure the fillings are evenly coated.
- Assemble the Casserole: Spray a 9″ x 13″ baking dish with nonstick spray. Pour the combined mixture into the dish, spreading it evenly. Then, sprinkle the shredded mozzarella cheese on top as the final layer.
- Bake the Casserole: Place the casserole in the oven and bake at 375°F for 20 minutes. This allows the mixture to heat through and the flavors to meld.
- Broil for a Golden Top: Increase the temperature to 400°F (204°C) and bake for an additional 5 minutes, or until the mozzarella cheese on top is bubbly and slightly golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly before serving. This helps the casserole set and makes it easier to serve.
- Storage: Store any leftovers in an airtight container in the fridge for a few days or freeze them for longer storage.
Notes
- Make sure to thoroughly drain the spinach to prevent excess moisture in the casserole.
- You can use homemade mayonnaise or store-bought for convenience.
- Shredded cooked chicken can be substituted with rotisserie chicken for faster preparation.
- Adjust salt and pepper according to taste, as cheeses can be salty.
- Leftover casserole can be reheated in the oven or microwave until warmed through.
Nutrition
- Serving Size: 1/8 of casserole (approx. 1 cup)
- Calories: 340
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
