Spinach Artichoke Chicken Casserole

5 from 1 vote

Spinach Artichoke Chicken Casserole

Spinach Artichoke Chicken Casserole is a rich, cozy meal that works well on hectic evenings or anytime you’re craving something satisfying. The spinach and artichokes bring a bright, fresh element, while the chicken gives it the substance needed to stand on its own as a full dinner.

Course Main Course

Cuisine American

Keyword spinach dip, spinach dip chicken casserole

Prep Time 10

Cook Time 25

Servings servings

Calories 420kcal

Author Paula

Ingredients

2 large chicken breasts boneless skinless or thighs, about 1lb
2 tablespoon olive oil
14 ounce can artichoke hearts drained and chopped into small pieces
4 ounces cream cheese softened
10.75 ounce can cream of chicken undiluted , see notes
1and ½ cups mozzarella cheese shredded, divided
⅓ cup Parmesan cheese grated
10 oounce spinach frozen chopped, defrosted & drained well
2 cloves garlic minced

Instructions

Preheat oven to 350 degrees F. Lightly spray an 11 x 7-inch baking pan.
Cut chicken into chunks.
Heat oil in a large skillet over medium-high heat. Brown chicken well on all sides; remove from pan and set aside.
In a large bowl, mix the artichokes, cream cheese, soup, 1 cup shredded mozzarella, Parmesan, and spinach.
Spread half of the dip in the bottom of the prepared pan. Place browned chicken on top, then top chicken with remaining dip. Sprinkle with the reserved 1/2 cup of shredded mozzarella.
Bake for 25-30 minutes or until dip is bubbling and cheese topping is browned

Notes

For cream of chicken soup. You can substitute cream of mushroom soup. I recommend using low-sodium cream of chicken or mushroom. Or, make 1 and ¼ cup homemade bechamel sauce.
Substitute 10 ounces of fresh, wilted spinach for frozen spinach.

Nutrition