Chicken Spinach and Artichoke Casserole
This creamy spinach artichoke chicken casserole recipe is an easy casserole packed with tender chicken, cheese, spinach, and flavor.
Servings: 6
Calories: 841kcal
Equipment
- 2 large mixing bowls
- 9x13 inch baking dish
- spatula
Ingredients
- 4 chicken breasts Boneless skinless , cooked and diced
- 14 ounces artichoke hearts drained and chopped
- 10 ounces frozen chopped spinach thawed and drained
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup Parmesan cheese
- 2 cups mozzarella cheese divided
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs optional, for topping
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, chopped artichokes, and drained spinach.
- In a separate bowl, mix together mayonnaise, sour cream, Parmesan cheese, 1 cup of mozzarella cheese, minced garlic, dried oregano, onion powder, salt, and pepper.
- Add the creamy mixture to the chicken and vegetables, stirring until everything is well-coated.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Top with the remaining cheese.
- If desired, sprinkle breadcrumbs over the top for a crunchy finish.
- Bake in the preheated oven for 35-40 minutes or until the casserole is bubbly and golden brown on top.
- Remove from the oven and let it rest for a few minutes before serving.
Nutrition
Serving: 1g | Calories: 841kcal | Carbohydrates: 23g | Protein: 52g | Fat: 59g | Saturated Fat: 18g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1440mg | Potassium: 869mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6899IU | Vitamin C: 19mg | Calcium: 552mg | Iron: 3mg