Description
How to make creamy spinach and artichoke chicken casserole with tender chicken and golden cheese that brings all the comfort of your favorite dip.
Ingredients
Scale
Protein and Base
- 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
Vegetables
- 10 oz frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Cheese and Seasonings
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Toppings
- 1/2 cup panko breadcrumbs
- 2 tbsp butter, melted
Instructions
- Prep Everything: Preheat oven to 375°F and grease a 9×13 baking dish. Squeeze spinach completely dry using paper towels – this step is crucial for preventing a watery casserole.
- Cook Chicken: Season chicken pieces with salt and pepper, then cook in a large skillet until golden and cooked through, about 6-8 minutes. Set aside to cool slightly.
- Make Sauce: In a large bowl, mix softened cream cheese, sour cream, mayonnaise, 1 cup mozzarella, Parmesan, and all seasonings until smooth and well combined.
- Combine Ingredients: Fold in the cooked chicken, drained spinach, chopped artichokes, diced onion, and minced garlic until everything is evenly coated with the creamy sauce.
- Assemble Casserole: Transfer mixture to prepared baking dish and spread evenly. Top with remaining mozzarella cheese, then mix panko with melted butter and sprinkle over top.
- Bake Golden: Bake for 25-30 minutes until bubbly around edges and golden brown on top. Let rest 5 minutes before serving – this helps it hold together perfectly.
Notes
- Squeeze spinach completely dry to prevent watery casserole – this is the most critical step.
- Cream cheese must be fully softened or you’ll have lumps that won’t mix out.
- Casserole can be assembled 2 days ahead and refrigerated before baking.
- Leftovers reheat beautifully and taste even better the next day.
- Rotisserie chicken works great as a time-saving substitute for cooking your own.
- Let casserole rest 5 minutes after baking for easier serving and better texture.
Allergy Information: Dairy, Eggs
Nutrition
- Calories: 485 calories
- Fat: 32g
- Carbohydrates: 12g
- Protein: 38g