Chicken Artichoke Spinach Casserole
Indulge in the comforting flavors of this Chicken Artichoke Spinach Casserole, a creamy and cheesy dish that’s as satisfying as it is simple to make. Tender chicken breast, hearty spinach, and vibrant artichoke hearts are folded into a rich mixture of cream cheese, sour cream, and garlic, then crowned with gooey mozzarella and savory Parmesan. Seasoned with classic Italian herbs and a touch of heat from optional red pepper flakes, this casserole comes together in just 20 minutes of prep and bakes to golden perfection. Perfect for weeknight dinners or entertaining, this one-pan wonder serves six and pairs beautifully with a crisp side salad or crusty bread. Experience the ultimate harmony of wholesome ingredients and decadent textures in every bite!
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Recipe Information
Ingredients
- 2 large (about 1 lb total) chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 6 cups (loosely packed) baby spinach
- 1 can (14 oz), drained and chopped artichoke hearts
- 8 ounces (softened) cream cheese
- 1 cup sour cream
- 3 cloves (minced) garlic
- 1 cup (grated) Parmesan cheese
- 1 cup (shredded) mozzarella cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon (optional) red pepper flakes
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of olive oil or cooking spray.
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken for 3-4 minutes on each side, until golden brown. Remove from the skillet and let cool slightly before cutting into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the baby spinach and cook, stirring frequently, until wilted (about 2-3 minutes). Remove from heat and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, minced garlic, 1/2 cup of Parmesan cheese, 1/2 cup of mozzarella cheese, Italian seasoning, and the remaining 1/2 teaspoon each of salt and black pepper. Mix until smooth and well blended.
Fold in the chopped artichoke hearts, cooked spinach, and chicken pieces into the cream cheese mixture. Stir until all ingredients are evenly coated.
Transfer the mixture into the prepared baking dish, spreading it evenly. Top with the remaining 1/2 cup each of Parmesan cheese and mozzarella cheese. Sprinkle with red pepper flakes if desired.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley or additional Parmesan if desired. Enjoy!
Nutrition Facts
Calories |
3994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 5701 mg | 248% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 30.1 g | ||
| Protein | 375.9 g | 752% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2583 mg | 199% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1663 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
