Spinach Artichoke Chicken Casserole Bake
A warm, hearty casserole combining creamy spinach, tangy artichokes, and tender chicken, perfect for cozy fall evenings.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Rotisserie chicken works well for convenience.
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups fresh spinach Can use frozen, thawed and drained.
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1 cup breadcrumbs Optional for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, artichoke hearts, fresh spinach, sour cream, cream cheese, Parmesan cheese, garlic, and onion powder. Stir everything together until well mixed. Season with salt and pepper to taste.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
- If using breadcrumbs for a crunchy topping, sprinkle them evenly over the casserole mixture followed by the shredded mozzarella cheese.
Baking
- Place the baking dish in your preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Once out of the oven, allow it to cool for about 5 minutes before serving.
Notes
Use leftover chicken for convenience. Substitute cheese for plant-based options if needed. Use gluten-free breadcrumbs for a gluten-free dish. Consider adding lemon juice or red pepper flakes for added flavor.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 3g
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