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To make this tasty casserole, gather these ingredients: - 2 cups cooked and shredded chicken - 1 cup frozen spinach, thawed and drained - 1 can (14 oz) artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - 1 cup breadcrumbs (preferably whole wheat) - 2 tablespoons olive oil You can change some ingredients if needed. Here are some ideas: - Chicken: Use rotisserie chicken for quick prep. - Spinach: Fresh spinach works well if you prefer it. - Cream Cheese: Neufchâtel cheese is a lighter choice. - Sour Cream: Greek yogurt can replace sour cream for tang. - Mozzarella: Any cheese you like can be used. - Breadcrumbs: Crushed crackers or oats can replace breadcrumbs. When choosing your ingredients, look for: - Chicken: Use fresh chicken that feels firm and looks pink. - Spinach: Fresh spinach should be bright green and crisp. - Artichokes: Look for tender artichoke hearts in jars or cans. - Cheese: Choose blocks of cheese over pre-shredded for better melting. - Bread: Whole wheat breadcrumbs should be dry and not stale. Selecting fresh ingredients helps your casserole taste its best. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Grease a 9x13 inch casserole dish with cooking spray or a bit of olive oil. This helps the casserole not stick. In a large bowl, mix the softened cream cheese and sour cream until smooth. This is the creamy base of your dish. Next, add the cooked and shredded chicken, thawed spinach, and chopped artichoke hearts. These ingredients give your casserole a hearty texture. Then sprinkle in the garlic powder, onion powder, and crushed red pepper flakes if you like some heat. Mix everything until it is well combined. Season with salt and pepper to taste. Once your chicken and veggies are mixed, spread this mixture evenly into the prepared casserole dish. This ensures every bite is full of flavor. In a separate bowl, combine the breadcrumbs, the rest of the mozzarella, and Parmesan cheese with the olive oil. Stir this mix until the breadcrumbs are coated. This step adds a crunchy topping that pairs well with the creamy filling. Sprinkle this breadcrumb mixture over the chicken and spinach layer in your casserole dish. Now, it’s time to bake! Place your casserole in the preheated oven. Bake for 25-30 minutes. Watch for the top to turn golden brown and bubbly. This is when it's perfectly cooked. Once done, remove it from the oven and let it cool for 5-10 minutes. This cooling time makes slicing easier. Serve it warm and enjoy the rich flavors of spinach, artichokes, and chicken in every bite! To get a great texture in your casserole, make sure to properly drain the spinach. If it’s too wet, it can make the dish soggy. Mix the cream cheese and sour cream until they are very smooth. This helps blend the flavors well. I recommend using shredded chicken instead of diced chicken. Shredded chicken mixes better with the other ingredients. Also, don't skip the breadcrumbs on top! They add a nice crunch. One common mistake is not seasoning the mixture enough. Taste your mix before baking. Adjust with salt and pepper if needed. Another mistake is using too much cheese. While cheese is tasty, too much can make it greasy. Keep the balance right. Lastly, avoid opening the oven door too early. This can cause the casserole to sink and not cook properly. When serving your casserole, I like to add a sprinkle of fresh herbs on top. Parsley or basil gives it color and freshness. You can serve the casserole with a side salad to balance the meal. A simple green salad with a light dressing works well. You might also try crusty bread to soak up the cheesy goodness. Enjoy it warm for the best taste! Pro Tips Use Fresh Spinach: While frozen spinach works well, using fresh spinach will enhance the flavor and texture of your casserole. Sauté it lightly before adding to the mixture for a fresh taste. Cheese Variations: Feel free to experiment with different cheeses like cheddar or gouda for a unique flavor profile. Mixing cheeses can elevate the dish. Make Ahead: Prepare the casserole ahead of time and store it in the fridge. It can be baked later, making it a great option for busy weeknights or gatherings. Crunchy Topping: For extra crunch, add some crushed nuts or seeds to the breadcrumb topping. This adds texture and a nutty flavor that complements the dish. {{image_2}} To make a vegetarian version of this casserole, simply replace the chicken. Use 2 cups of cooked quinoa or chickpeas for protein. This keeps the dish filling and hearty. You can also add more vegetables, like bell peppers or mushrooms, for extra flavor and texture. For a lighter take, swap cream cheese with Greek yogurt. This will cut calories while adding protein. Use low-fat mozzarella and Parmesan cheese to reduce fat, too. Whole wheat breadcrumbs are a great choice, as they add fiber and nutrients. Want to spice things up? Add a teaspoon of smoked paprika or a squeeze of lemon juice. These brighten the flavors and add depth. Fresh herbs like thyme or basil can also enhance the taste. Try adding sun-dried tomatoes for a sweet twist, too! To keep your casserole fresh, let it cool first. Then, place it in an airtight container. This keeps moisture in and prevents drying. Store it in the fridge for up to three days. Always label the container with the date. This way, you know when it’s time to eat it. When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Take the casserole out of the fridge. Cover it with foil to keep it moist. Bake for about 20 minutes. Check the center; it should be hot. If you like a crispy top, remove the foil for the last five minutes. To freeze your casserole, first, cool it completely. Cut it into servings for ease. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. Label the bag with the date. It can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge before reheating. You need a 9x13 inch casserole dish. This size works well for this recipe. It holds all the tasty layers without overflowing. Yes, you can use fresh spinach. Just wash and chop about 4 cups. Cook it until wilted, and then drain it well. This gives a bright flavor and fresh texture. The casserole lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty for later meals. Absolutely! You can prepare the casserole a day ahead. Just mix all the ingredients and store it in the fridge. Bake it when you're ready to serve. This saves time on busy days. This casserole pairs well with a fresh side salad. A light vinaigrette adds a nice touch. You can also serve it with crusty bread or garlic bread for a complete meal. This blog post covered how to make a tasty Spinach Artichoke Chicken Casserole. We explored the key ingredients and their substitutes. I shared step-by-step instructions for preparing and baking. You learned tips to avoid common mistakes and serve it nicely. In the end, you can mix variations to fit your taste. Store leftovers safely and enjoy them later. With these tips, you can create a dish that's not just good but great. Happy cooking!

Spinach Artichoke Chicken Casserole

A creamy and cheesy casserole featuring chicken, spinach, and artichokes, topped with a crunchy breadcrumb layer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked and shredded chicken
  • 1 cup frozen spinach, thawed and drained
  • 1 can artichoke hearts, drained and chopped (14 oz)
  • 1 cup cream cheese, softened
  • 1 2 sour cream
  • 1 cup shredded mozzarella cheese
  • 1 2 grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 2 crushed red pepper flakes (optional)
  • to taste Salt and pepper
  • 1 cup breadcrumbs (preferably whole wheat)
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish with cooking spray or a little olive oil.
  • In a large mixing bowl, combine the softened cream cheese and sour cream until smooth.
  • Stir in the cooked and shredded chicken, thawed spinach, chopped artichoke hearts, garlic powder, onion powder, crushed red pepper flakes (if using), and half of the mozzarella and Parmesan cheese. Mix until well combined.
  • Season the mixture with salt and pepper to taste.
  • Spread the chicken and spinach mixture evenly into the prepared casserole dish.
  • In a separate bowl, combine the breadcrumbs, remaining mozzarella, and Parmesan cheese with olive oil. Mix until the breadcrumbs are evenly coated.
  • Sprinkle the breadcrumb mixture over the chicken and spinach layer in the casserole dish.
  • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
  • Remove from the oven and let it cool for 5-10 minutes before serving for easier slicing.

Notes

Serve the casserole in individual servings, garnished with a sprinkle of fresh parsley or basil for a pop of color. Add a side salad to complement the dish!
Keyword artichoke, casserole, cheesy, chicken, spinach