Spinach Artichoke Chicken Casserole
This creamy and cheesy spinach artichoke chicken casserole is a high-protein, fiber-rich, and delicious family-friendly dinner idea that makes great leftovers.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 6 servings 1x -
Category: Casserole -
Method: Baked
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Cuisine: American
Category:
Method:
Cuisine:Ingredients
- 4 chicken breasts, boneless, skinless
- 1 can (14-ounce) artichoke hearts, drained, quartered
- 4 ounces frozen spinach (about 1 cup), thawed
- 1/2 cup cream cheese (4 ounces), softened to room temperature
- 1 cup sour cream
- 1/2 cup parmesan cheese, grated
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese, grated
Instructions
- Preheat the oven to 375°F.
- Place the thawed, frozen spinach in a strainer and press it well to remove all excess water, then transfer it to a cutting board and roughly chop it into pieces.
- In a large bowl, add the sour cream, cream cheese, parmesan cheese, onion powder, garlic powder, salt, and black pepper, and whisk to combine. Add the drained, quartered artichoke hearts and spinach and stir until well incorporated.
- Place the chicken breasts on a cutting board, season with additional salt and pepper on both sides and then transfer them to a large 9×13-inch casserole dish.
- Pour the spinach artichoke mixture into the baking dish and spread it out evenly to cover the chicken.
- Transfer the casserole dish to the oven and bake for 20 minutes, then remove from the oven, top with shredded mozzarella, and return to the oven for 10-15 minutes until the chicken is cooked through or has reached an internal temperature of 165°F.
- Once baked, remove the chicken from the oven and serve immediately on its own or with rice, potatoes, or pasta. Any leftover chicken casserole can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Chicken Thighs: Swap the chicken breasts for 8 skinless, boneless chicken thighs. For the best results, season the chicken thighs with salt and pepper and then sear them for 1-2 minutes per side in a skillet on medium-high before adding them to the casserole dish.
To Use Fresh Spinach: Swap the frozen spinach for 4 cups of fresh spinach. Roughly chop the fresh spinach and sauté it in a pan, removing any excess water, before adding it to the sour cream and cheese mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 387 calories
- Sugar: 2 grams
- Fat: 22 grams
- Carbohydrates: 10 grams
- Fiber: 3 grams
- Protein: 38 grams
Find it online: https://kaynutrition.com/spinach-artichoke-chicken-casserole/
