Chopped Chicken and Artichoke Casserole
Indulge in the creamy, cheesy comfort of this Chopped Chicken and Artichoke Casserole, a hearty oven-baked dish that brings together tender chicken, tangy artichoke hearts, and nutrient-rich spinach in a rich, velvety sauce. This quick-to-prepare casserole is layered with a luscious blend of cream cheese, sour cream, and melted mozzarella, complemented by hints of garlic and Italian seasoning for a burst of savory flavor in every bite. Perfect for family dinners or meal prepping, this dish is topped with golden breadcrumbs (optional) and extra mozzarella for a satisfyingly crispy finish. Ready in just 50 minutes, this wholesome, protein-packed entrée is sure to become your favorite recipe for easy weeknight meals.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, chopped
- 14 oz Canned artichoke hearts, drained and quartered
- 4 cups Fresh spinach leaves, roughly chopped
- 8 oz Cream cheese, softened
- 1 cup Sour cream
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 3 cloves Garlic, minced
- 1 tbsp Olive oil
- 1 tsp Dried Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or olive oil.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
Add the chopped spinach leaves to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, Italian seasoning, salt, and black pepper. Stir until the mixture is smooth and well blended.
Fold in the chopped chicken, artichoke hearts, sautéed spinach, 1.5 cups of shredded mozzarella cheese, and grated Parmesan cheese. Mix thoroughly.
Transfer the mixture to the prepared casserole dish, spreading it evenly.
If desired, sprinkle breadcrumbs over the top for added texture. Then, sprinkle the remaining 0.5 cup of shredded mozzarella cheese evenly over the casserole.
Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling and the top is golden brown.
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 569 mg | 12% | |
*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.
