Spinach Artichoke Chicken Casserole (Print Page)

Creamy chicken casserole with spinach, artichokes, and melted cheeses. An easy, gluten-free family dinner ready in under an hour.

# What You Need:

→ Meats

01 - 3 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
03 - 1 can (14 oz) artichoke hearts, drained and chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced

→ Dairy

06 - 1 cup cream cheese, softened
07 - 1 cup sour cream
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese

→ Pantry

10 - 1/2 cup chicken broth
11 - 1 tablespoon olive oil
12 - 1/2 cup gluten-free breadcrumbs (or regular breadcrumbs)

→ Spices

13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried Italian herbs
16 - Pinch of red pepper flakes (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Sauté the diced onion until softened, about 4 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in the chopped spinach and cook until wilted if using fresh, or heated through if using frozen. Remove the skillet from heat and set aside.
04 - In a large mixing bowl, combine the softened cream cheese, sour cream, chicken broth, salt, black pepper, and dried Italian herbs. Mix until smooth and well blended.
05 - Fold the shredded chicken, chopped artichoke hearts, spinach mixture, half of the mozzarella, and half of the Parmesan cheese into the cream base. Stir until evenly incorporated.
06 - Transfer the mixture to the prepared casserole dish, spreading it into an even layer. Top with the remaining mozzarella and Parmesan cheeses, then sprinkle breadcrumbs evenly over the surface.
07 - Bake for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow it to set.

# Expert Tips:

01 -
  • It tastes like the dip you huddle around at parties but turned into an actual dinner that fills everyone up.
  • Rotisserie chicken does most of the heavy lifting so you can pull this together on autopilot after a long day.
02 -
  • Do not skip draining the artichoke hearts because excess liquid will turn your casserole into a soggy mess.
  • If using frozen spinach squeeze it in a clean towel until you think no more water can come out then squeeze again.
03 -
  • Shred your own cheese instead of buying pre shredded because the anti caking additives prevent it from melting smoothly.
  • Let the casserole rest the full 5 minutes because cutting into it too early means everything runs apart on the plate.

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