Spinach Artichoke Dip Casserole with Chicken
Transform your favorite party dip into a hearty, crowd-pleasing dinner with this Spinach Artichoke Dip Casserole with Chicken. Packed with tender shredded chicken, creamy layers of cream cheese, sour cream, and mayonnaise, and loaded with fresh spinach and chopped artichoke hearts, this dish delivers indulgent flavor in every bite. Topped with a golden-brown crust of buttery panko breadcrumbs, melty mozzarella, and Parmesan cheese, it’s an irresistible comfort food classic. Perfect for a busy weeknight or a casual dinner party, this easy casserole comes together in just 45 minutes and serves up to six. Whether scooped with a fork or paired with crusty bread, this warm and cheesy dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast
- 5 cups Fresh spinach
- 1 can (14 oz) Canned artichoke hearts
- 8 oz Cream cheese
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 3 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 tablespoon Olive oil
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Butter
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch casserole dish with nonstick spray or butter.
In a large skillet, heat the olive oil over medium heat. Add the garlic cloves (minced) and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted (approximately 3-4 minutes). Remove from heat and set aside.
In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, 1 1/2 cups of shredded mozzarella cheese, and 3/4 cup of grated Parmesan cheese. Mix until smooth.
Drain and chop the canned artichoke hearts into small pieces. Add them to the cream cheese mixture along with the cooked spinach, salt, black pepper, and crushed red pepper flakes (if using). Stir until evenly combined.
Chop or shred the cooked chicken breast into bite-sized pieces. Fold the chicken into the mixture until distributed evenly.
Transfer the mixture to the prepared casserole dish, spreading it into an even layer.
In a small bowl, mix the panko breadcrumbs with melted butter and the remaining 1/4 cup of Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Top the casserole with the remaining 1/2 cup of shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the top is golden brown.
Let the casserole rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
4724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.0 g | 437% | |
| Saturated Fat | 148.8 g | 744% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 8173 mg | 355% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 28.9 g | ||
| Protein | 296.9 g | 594% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 3369 mg | 259% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 884 mg | 19% | |
*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.
