Spinach Artichoke Chicken Casserole Recipe

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Spinach Artichoke Chicken Casserole is the ultimate comfort food. Combining tender chicken with creamy spinach and artichokes, it delivers layers of flavor and texture that everyone will love. It’s a versatile dish that can be adapted for various dietary preferences, making it perfect for family dinners, meal prep, or even special occasions.

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The casserole is rich, creamy, and hearty, yet balanced with the freshness of spinach and the savory depth of artichokes. Whether you’re craving a cheesy, indulgent meal or looking for a way to sneak in some veggies, this casserole is sure to hit the spot. Plus, it’s simple to make and can be prepped in advance, making it a go-to for busy weeknights or gatherings with friends and family.

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Preparation and Techniques

Preparing the Chicken

1. Cook the Chicken: Begin by seasoning your chicken with salt, pepper, and any other preferred spices. You can pan-sear the chicken in olive oil, cook it in the oven, or use a slow cooker. If cooking on the stovetop, cook the chicken on both sides until golden brown and cooked through, about 6-8 minutes per side, depending on thickness.

2. Shred the Chicken: Once the chicken is cooked, let it rest for a few minutes before shredding it using two forks or a stand mixer.

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Cooking the Spinach

1. Wilt the Spinach: If using fresh spinach, sauté it in a pan with a bit of olive oil until wilted, about 2-3 minutes. If using frozen spinach, thaw it and squeeze out any excess water before adding it to the casserole.

Preparing the Artichokes

1. Chop the Artichokes: If using canned artichokes, drain and chop them into smaller pieces. For fresh artichokes, you’ll need to remove the tough outer leaves and choke, then steam or boil the hearts before chopping.

Assembling the Casserole

1. Make the Sauce: In a large bowl, mix together cream cheese, sour cream, garlic, Parmesan cheese, and a pinch of seasoning. Stir in the spinach, artichokes, and shredded chicken.

2. Layer the Ingredients: In a greased casserole dish, layer the mixture, topping it with mozzarella cheese. Bake the casserole in a preheated oven at 375°F (190°C) for 25-30 minutes, until bubbly and golden on top.

Step-by-Step Instructions

1. Cook the Chicken: Season and cook the chicken through. Let it rest before shredding.

2. Wilt the Spinach: If using fresh spinach, sauté it until wilted. For frozen spinach, ensure it’s fully thawed and drained.

3. Prepare the Artichokes: Chop the canned or steamed artichokes.

4. Prepare the Sauce: Mix cream cheese, sour cream, garlic, Parmesan, and seasonings.

5. Assemble the Casserole: Combine all ingredients in a casserole dish, top with mozzarella cheese, and bake until golden.

Tips for Perfect Spinach Artichoke Chicken Casserole

How to Make the Sauce Creamier

Adjusting the Texture and Flavor

• If the casserole is too thick, you can add a splash of chicken broth or milk to loosen it up. Adjust the seasoning by adding more garlic, onion powder, or herbs to taste.

Preventing a Dry Casserole

• To prevent the casserole from drying out, ensure that there is enough moisture in the dish before baking. If necessary, cover the casserole with foil during the first part of baking to keep the moisture in.

Advanced Tips and Techniques

Using Fresh vs. Frozen Spinach

• Fresh spinach provides a better texture and flavor but requires extra prep time to wilt and drain. Frozen spinach is convenient, but you must ensure it’s thoroughly drained to avoid excess water in the casserole.

The Role of Different Cheeses

• Mozzarella provides a gooey, melty texture, while Parmesan adds a salty, nutty depth. For an extra-rich flavor, try using sharp cheddar or Gruyère.

How to Make the Casserole More Hearty

Serving and Presentation

Plating Ideas

Pairing with Side Dishes

Garnishing Tips

Spinach Artichoke Chicken Casserole Variations

Gluten-Free Version

Low-Carb and Keto Options

Vegan and Dairy-Free Version

• Replace the chicken with tofu, tempeh, or a plant-based protein, and swap the dairy for coconut cream, dairy-free cream cheese, and nutritional yeast.

Vegetarian Version with Tofu or Tempeh

• For a vegetarian version, you can replace the chicken with tofu or tempeh, which are great sources of plant-based protein.

Troubleshooting Spinach Artichoke Chicken Casserole

Fixing a Runny or Thin Sauce

Adjusting for Overcooked Chicken

Dealing with Excess Moisture in the Casserole

Conclusion: Why Spinach Artichoke Chicken Casserole is Your New Favorite Comfort Food

Spinach Artichoke Chicken Casserole is a rich, creamy, and satisfying dish that will become a staple in your recipe collection. With layers of tender chicken, flavorful spinach and artichokes, and melty cheese, it’s a hearty meal that the whole family will love. Plus, with endless variations and substitutions, you can make this dish suit your dietary preferences while still maintaining its deliciously indulgent nature. Try this recipe once, and it’s sure to become a regular in your meal rotation!

Prep Time
15 minutes

Cook Time
30 minutes

Ingredients

• For the Casserole:
• 2 cups cooked chicken (shredded or diced, about 2 medium chicken breasts)
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen spinach, thawed and drained (or use fresh spinach, sautéed)
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional for a little heat)
• For the Topping:
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• 2 tablespoons melted butter
• ¼ cup grated Parmesan cheese (for topping)

Instructions

1. Preheat Oven:

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or butter.

2. Prepare the Casserole Filling:

• In a large bowl, combine the shredded chicken, chopped artichoke hearts, thawed and drained spinach, sour cream, mayonnaise, Parmesan cheese, ½ cup mozzarella cheese, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Mix everything together until well combined.

3. Assemble the Casserole:

• Transfer the mixture into the prepared casserole dish, spreading it evenly.

4. Make the Topping:

• In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Stir until the breadcrumbs are evenly coated in butter.

5. Add the Topping:

• Sprinkle the breadcrumb mixture evenly over the top of the casserole.

6. Bake:

• Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.

7. Add Final Touch:

• Sprinkle the remaining ½ cup of shredded mozzarella cheese over the casserole during the last 5 minutes of baking, allowing it to melt and become golden and bubbly.

8. Serve:

• Let the casserole sit for a few minutes before serving. Garnish with additional Parmesan cheese or fresh herbs (like parsley) if desired.

Notes

• Chicken: You can use rotisserie chicken for a quicker option or cook your own chicken breasts in advance.
• Spinach: Be sure to drain the spinach thoroughly to avoid excess moisture in the casserole.
• Make-Ahead: You can prepare the casserole ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the bake time if it’s coming straight from the fridge.
• Topping Variations: If you prefer a cheesy topping, you can mix in some shredded mozzarella with the panko breadcrumbs.

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