Spinach and Artichoke Chicken Casserole
A delightful blend of spinach, artichokes, and creamy cheeses combined with shredded chicken, making it a comforting casserole perfect for any meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
- 1 cup spinach, chopped Fresh spinach can be used instead of frozen.
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese
- ½ cup sour cream Greek yogurt can be used as a substitute for a lighter option.
- 1 cup shredded mozzarella cheese Feel free to swap for a different cheese if preferred.
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper.
- Mix until well combined.
- Transfer the mixture to a greased baking dish.
Baking
- Bake for 25-30 minutes or until bubbly and golden on top.
- Let it cool for a few minutes before serving.
Notes
This casserole can be served hot from the oven, as a main dish or a party dish paired with crackers or toasted bread. Store leftovers tightly covered in the refrigerator for up to 3-4 days or freeze for up to 3 months.