why make this recipe
Spinach Artichoke Chicken Casserole is a delightful and hearty dish that brings together the rich flavors of creamy cheese, tender chicken, and vibrant vegetables. It’s perfect for family dinners or gatherings, as it can be prepared in advance and baked just before serving. The dish is not only delicious but also packed with nutrients from the spinach and artichokes. Plus, it’s a great way to use leftover chicken!
how to make Spinach Artichoke Chicken Casserole
Ingredients:
- 1 lb. short pasta (I like rigatoni, ziti or penne) (uncooked)
- 2 c cubed chicken (already cooked)
- 8 oz cream cheese (softened)
- 3/4 c sour cream (full fat, or Greek yogurt)
- 3/4 c heavy cream
- 1/2 c whole milk
- 1/2 onion small diced
- 1½ c shredded mozzarella (divided)
- 1/2 c parmesan (grated)
- 10 oz. frozen spinach thawed and drained of water
- 1 can artichokes chopped (14 oz.)
- 3-4 garlic cloves
- 1/2 tsp red pepper
- 1/2 tsp sea salt (more or less as desired)
- ½ tsp pepper
Directions:
- Preheat oven to 350°F.
- Cook pasta according to package instructions until almost al dente (about 1 minute less than directed for al dente).
- While pasta is cooking, combine the sour cream and softened cream cheese in a medium mixing bowl and use an electric beater to mix until smooth and creamy.
- Add in the heavy cream and mix until well combined. Then, add the milk and mix again.
- Next, add the chicken, spinach, artichokes, 1 cup mozzarella cheese, parmesan, onion, garlic, and seasonings. Stir to combine well.
- When the pasta is cooked, drain it and then add it to a sprayed 9×13 inch pan.
- Pour the spinach and artichoke mixture over the pasta and stir to combine and fully coat the pasta.
- Top with the remaining mozzarella cheese and bake for about 25 minutes, checking at 20 minutes, or until the cheese on top is melted and the mixture is bubbling. You can broil the last 2 minutes if desired for browned, crispy cheese.
- Let it cool for about 5-10 minutes before serving. Refrigerate leftovers.
how to serve Spinach Artichoke Chicken Casserole
Serve warm right from the oven! This casserole works well as a main dish. Pair it with a fresh salad or garlic bread for a complete meal. It’s also great for potlucks or family gatherings.
how to store Spinach Artichoke Chicken Casserole
To store leftovers, place them in an airtight container and keep them in the refrigerator. They are good for up to 3-4 days. To reheat, use the microwave or oven until warmed through.
tips to make Spinach Artichoke Chicken Casserole
- Make sure to drain the spinach well to avoid excess water in your casserole.
- Use leftover rotisserie chicken for a quick and easy option.
- Feel free to adjust the garlic and seasoning according to your taste.
- Adding fresh herbs like parsley or basil can enhance the flavor.
variation
You can swap out the chicken for turkey if you prefer. For a vegetarian option, omit the chicken entirely and add more vegetables like bell peppers or mushrooms.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just make sure to cook it down and squeeze out excess water before adding it to the casserole.
2. What can I do if I don’t have heavy cream?
You can substitute heavy cream with additional milk or use a mixture of milk and Greek yogurt for a lighter version.
3. How do I know when the casserole is done?
The casserole is done when the cheese is melted, bubbly, and lightly browned.
Spinach Artichoke Chicken Casserole
Ingredients
Pasta and Chicken
- 1 lb short pasta (rigatoni, ziti, or penne) uncooked
- 2 c cubed chicken already cooked
Cheeses and Creams
- 8 oz cream cheese softened
- 3/4 c sour cream full fat, or Greek yogurt
- 3/4 c heavy cream
- 1/2 c whole milk
- 1 1/2 c shredded mozzarella divided
- 1/2 c parmesan grated
Vegetables and Seasonings
- 10 oz frozen spinach thawed and drained of water
- 1 can artichokes chopped (14 oz.)
- 3-4 garlic cloves
- 1/2 tsp red pepper
- 1/2 tsp sea salt more or less as desired
- 1/2 tsp pepper
- 1/2 small onion diced
Instructions
Preparation
- Preheat oven to 350°F.
- Cook pasta according to package instructions until almost al dente (about 1 minute less than directed for al dente).
- While pasta is cooking, combine the sour cream and softened cream cheese in a medium mixing bowl and mix until smooth and creamy.
- Add in the heavy cream and mix until well combined. Then, add the milk and mix again.
- Next, add the chicken, spinach, artichokes, 1 cup mozzarella cheese, parmesan, onion, garlic, and seasonings. Stir to combine well.
Assembly and Baking
- When the pasta is cooked, drain it and then add it to a sprayed 9x13 inch pan.
- Pour the spinach and artichoke mixture over the pasta and stir to combine and fully coat the pasta.
- Top with the remaining mozzarella cheese and bake for about 25 minutes, checking at 20 minutes, or until the cheese on top is melted and the mixture is bubbling.
- You can broil the last 2 minutes if desired for browned, crispy cheese.
- Let it cool for about 5-10 minutes before serving.
