Spinach Artichoke Chicken Casserole (Print Version)
Creamy spinach and artichoke casserole with shredded chicken, melted cheeses, and a crisp breadcrumb topping—ideal for family dinners.
# What You'll Need:
→ Chicken
01 - 3 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
03 - 1 can (14 oz) artichoke hearts, drained and chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup cream cheese, softened
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
→ Pantry Staples
10 - 1/2 cup chicken broth
11 - 1 tablespoon olive oil
12 - 1/2 cup gluten-free breadcrumbs
→ Seasonings
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried Italian herbs
16 - Pinch of red pepper flakes (optional)
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Sauté the diced onion until softened and translucent, about 4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted if using fresh, or heated through if using frozen. Remove the skillet from heat and set aside.
04 - In a large mixing bowl, combine the softened cream cheese, sour cream, chicken broth, salt, black pepper, and dried Italian herbs. Stir until smooth and well blended.
05 - Fold the shredded chicken, chopped artichoke hearts, spinach mixture, half of the mozzarella cheese, and half of the Parmesan cheese into the cream base. Mix until everything is evenly distributed.
06 - Transfer the mixture to the prepared casserole dish, spreading it out in an even layer. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle the gluten-free breadcrumbs evenly over the surface.
07 - Bake uncovered for 25 to 30 minutes, or until the casserole is bubbly around the edges and the top is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow it to set.
# Expert Tips:
01 -
- It tastes like something you would order at a cozy bistro but comes together with zero finesse on a Tuesday night.
- That golden breadcrumb crust over molten cheese will make everyone at the table go quiet in the best way.
- Leftovers reheat beautifully, which means lunch the next day feels like a gift.
02 -
- If you skip draining the artichoke hearts thoroughly, your casserole will weep liquid into the bottom of the dish and the texture will suffer.
- Cold cream cheese will leave stubborn lumps no matter how hard you stir, so plan ahead and let it soften on the counter.
03 -
- Shred your own cheese instead of buying pre shredded because the anti caking additives prevent it from melting into that perfect gooey blanket.
- Let the casserole rest the full five minutes, because patience here means the difference between a clean slice and a soupy mess on your serving spatula.