Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with cooking spray or butter.
- Step 2: In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, and half of the mozzarella cheese until well blended.
- Step 3: Add the cooked chicken, thawed spinach, and chopped artichoke hearts to the mixture. Stir until all ingredients are fully incorporated.
- Step 4: Transfer the mixture into the prepared baking dish and spread it evenly. Top with the remaining mozzarella cheese and the grated Parmesan cheese.
- Step 5: Bake in the preheated oven for about 25-30 minutes or until the casserole is bubbly and golden on top. Let it cool for a few minutes before serving.
Notes
- For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to three days.
- When reheating, cover the casserole with foil to prevent it from drying out and heat at 350°F (175°C) for about 15-20 minutes until warmed through.
- Serve your Spinach Artichoke Chicken Casserole with a side of crusty bread or a fresh green salad for a balanced meal that everyone will love.
- For a flavor boost, consider adding a squeeze of lemon juice or some red pepper flakes to the mixture before baking to enhance the dish's overall taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 2g