Spinach Artichoke Chicken Casserole (Dump-and-Bake)
Creamy spinach artichoke chicken casserole with cream cheese, Greek yogurt (or cottage cheese), and melty mozzarella. A cozy, dump-and-bake dinner ready in 45 minutes.
Equipment
Ingredients
- 8-ounces cream cheese (at room temperature)
- 1 cup plain Greek yogurt (or sour cream or blended cottage cheese, see notes)
- 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.
- 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.
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.
Notes
- Full Fat vs. Low Fat: 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.
- Artichokes: 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, or if you do, know that the final result will be oily and taste like more like marinated artichokes than anything else.
- Spinach: Frozen spinach can also be used instead of fresh, just make sure to thaw and drain well.
- Chicken: This is a great way to use rotisserie chicken, but you use any type of pre-cooked chicken or cook your own in advance.
- Cottage Cheese: This recipe works well with cottage cheese and boosts the protein. I've found blending it first makes for a better texture .
Nutrition
Serving: 1 (of 8) | Calories: 237kcal | Carbohydrates: 12g | Protein: 25g | 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
