Spinach Artichoke Chicken Casserole
Make this creamy, cheesy Spinach Artichoke Chicken Casserole for a simple, satisfying one-dish dinner.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 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
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
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, and mayonnaise. Mix until smooth.
- Stir in the chicken broth, garlic powder, onion powder, salt, and pepper. Mix well.
- Fold in the shredded chicken, squeezed dry spinach, chopped artichoke hearts, and 1/2 cup of the Parmesan cheese. Mix until all ingredients are evenly coated.
- Spread the mixture evenly into the prepared baking dish.
- Top the casserole evenly with the mozzarella cheese and the remaining 1/2 cup of Parmesan cheese.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a low-carb option, serve this casserole as is, without any side dishes.
- You can use rotisserie chicken to save time on cooking the chicken beforehand.
- To reheat leftovers, cover the dish with foil and bake at 350 degrees Fahrenheit until heated through, about 15 to 20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 32
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 8
- Fiber: 2
- Protein: 30
- Cholesterol: 105