Spinach Artichoke Chicken Casserole (Creamy & Cheesy!)
Creamy spinach artichoke chicken casserole with juicy chicken, plenty of spinach and artichokes, and a cheesy topping for a cozy, oven-baked that's perfect for an easy family dinner.
Equipment
Ingredients
- 8-ounces cream cheese (at room temperature)
- 1 cup plain Greek yogurt (or sour cream)
- 1 cup shredded mozzarella cheese, divided
- ⅓ cup grated Parmesan cheese, plus more for topping
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 3 cups artichoke hearts, roughly chopped frozen and defrosted, or canned and drained
- 1 (5-ounce) bag baby spinach
- 2 heaping cups cooked chicken
Instructions
- Heat the oven to 375F.
- Add the cream cheese, yogurt, ½ cup mozzarella, parmesan, garlic, salt, and pepper to the bowl of a stand mixer. Using the paddle attachment, beat the cream cheese mixture until well combined. Note: If you don’t have a stand mixer, you can also beat the ingredients together in a large bowl using a hand mixer. You can even use a wooden spoon to mix it by hand, but this will only work if the cream cheese is truly at room temperature.
- To the same bowl, add the artichoke hearts, spinach, and chicken. Stir by hand until well incorporated.
- Spray a 9x13 ceramic baking dish with avocado oil or cooking spray. Add the cream cheese chicken mixture, and smooth into an even layer. Sprinkle with the remaining ½ cup mozzarella and 2 tablespoons of parmesan.
- Cover with foil and bake for 20 minutes. Uncover and bake for an additional 5-10 minutes, or until the top is golden brown and bubbling.
- For more even slicing, allow to cool for 10-15 minutes before serving.
Notes
- I tested this recipe with both low-fat cream cheese, low fat (2%) Greek yogurt, and part-skim mozzarella and full fat products. Our family preferred the full fat version, but the low-fat version also worked very well. I did not test with non-fat alternatives, so substitute at your own risk, as non-fat dairy products have a tendency to separate when baked.
- I also tested this recipe using both frozen (defrosted) artichokes and canned (drained). I preferred the texture of the frozen artichoke hearts, but both worked. Do not use marinated artichoke hearts.
- Frozen spinach can also be used instead of fresh, just make sure to thaw and drain well.
- This is a great way to use rotisserie chicken, but you use any type of pre-cooked chicken or cook your own in advance.
Nutrition
Serving: 1 (of 8) | Calories: 237kcal | Carbohydrates: 12g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 58mg | Sodium: 519mg | Potassium: 430mg | Fiber: 5g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 6mg | Calcium: 218mg | Iron: 1mg
