Chicken, Dinner Ideas, Main Dishes

Creamy Spinach Artichoke Chicken Casserole

By Emma :

Everyday Culinary Delights👩‍🍳

Creamy Spinach Artichoke Chicken Casserole Recipe

There’s something truly magical about a dish that combines comfort with a touch of elegance, and this Creamy Spinach Artichoke Chicken Casserole does just that. Every spoonful of this rich and creamy casserole is a reminder of why we gather at the table – to share, to enjoy, and to celebrate food that warms the heart! I’m thrilled to share this recipe that’s not just a crowd-pleaser but also incredibly easy to whip up, making your dinner times anything but ordinary!

Ingredients

  • 16 oz frozen chopped spinach
  • 16 oz frozen artichoke hearts
  • 3 ½ cups shredded rotisserie chicken (about 1 medium chicken)
  • 8 oz cream cheese
  • 16 oz sour cream
  • 2 cups shredded Parmesan cheese, divided
  • 2 cups shredded Monterey Jack cheese, divided
  • 2 garlic cloves, chopped
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp onion powder

How to Make

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the spinach and artichokes: Thaw the spinach and artichoke hearts, then squeeze out excess moisture using a towel.
  3. Mix the creamy base: In a large mixing bowl, combine the cream cheese, sour cream, one cup of Parmesan, one cup of Monterey Jack cheese, chopped garlic, salt, black pepper, and onion powder. Stir until well blended.
  4. Combine all ingredients: Fold the shredded chicken, spinach, and artichoke hearts into the creamy cheese mixture.
  5. Assemble the casserole: Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining Parmesan and Monterey Jack cheeses over the top.
  6. Bake: Place in the oven and bake for 25-30 minutes, or until the cheese is bubbly and golden on top.
  7. Serve hot: Let the casserole cool slightly before serving; this will allow it to set and be easier to serve.

Helpful Tips

  • Squeeze dry the spinach and artichokes thoroughly to prevent the casserole from becoming watery.
  • Shred your own cheese for better melting; pre-shredded cheeses often contain anti-caking agents that can affect the smoothness of your sauce.

Substitutions/Variations

  • Low-fat options: Use low-fat cream cheese and sour cream to reduce the calorie count.
  • Add crunch: Consider topping with breadcrumbs or crushed crackers mixed with melted butter for a crispy finish.
  • Veggies: Feel free to toss in some sautéed mushrooms or bell peppers for added flavor and texture.

Frequently Asked Questions

Can I make this casserole ahead of time? Yes, you can assemble the casserole a day ahead and refrigerate. Just add a few extra minutes to the baking time if you’re starting from cold.

Can I freeze this casserole? Absolutely! Bake the casserole as directed, let it cool completely, then cover tightly and freeze. Reheat in the oven until warmed through.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until thoroughly warmed.

More Relevant Recipes

This Creamy Spinach Artichoke Chicken Casserole is a fantastic dish that truly lives up to the hype – rich, creamy, and utterly satisfying. Whether it’s a quiet dinner at home or a festive gathering, this casserole promises to be the star of the table. So, here’s to delicious meals that bring us together – enjoy every bite!

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Creamy Spinach Artichoke Chicken Casserole

Creamy Spinach Artichoke Chicken Casserole


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  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

Dive into this Creamy Spinach Artichoke Chicken Casserole, a rich and comforting dish that combines the elegance of fine dining with the heartiness of a home-cooked meal. Perfect for a cozy dinner or a festive gathering, this casserole is guaranteed to be the highlight of your table!


Ingredients

Scale

16 oz frozen chopped spinach

16 oz frozen artichoke hearts

3 ½ cups shredded rotisserie chicken

8 oz cream cheese

16 oz sour cream

2 cups shredded Parmesan cheese, divided

2 cups shredded Monterey Jack cheese, divided

2 chopped garlic cloves

2 tsp kosher salt

1 tsp black pepper

1 tsp onion powder


Instructions

Preheat oven to 375°F (190°C).

Thaw and drain spinach and artichoke hearts, squeezing out excess moisture.

In a large bowl, mix cream cheese, sour cream, half of the Parmesan and Monterey Jack cheeses, garlic, salt, pepper, and onion powder until combined.

Fold in chicken, spinach, and artichokes.

Transfer to a greased 9×13 inch baking dish and top with remaining cheeses.

Bake for 25-30 minutes until bubbly and golden. Let cool slightly before serving.

Notes

Ensure all vegetables are well-drained to avoid a watery casserole.

For a crispy top, add a breadcrumb or crushed cracker topping mixed with melted butter before baking.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (about 1/6 of dish)
  • Calories: 500
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 125mg

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