Description
This Quick-Baked Spinach Artichoke Chicken Casserole is a creamy, cheesy, and savory dish that combines tender chicken breasts with a rich spinach and artichoke mixture. Perfectly baked until bubbly and golden, it’s an easy and satisfying meal that can be served over rice, cauliflower rice, or pasta for a delightful family dinner.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts
Spinach Artichoke Mixture
- 4 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 tbsp dijon mustard
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup freshly grated parmesan cheese, divided
- 2/3 cup shredded mozzarella cheese, divided
- 8 oz marinated artichoke hearts, drained
- 3 cups fresh spinach (about 4 oz)
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish using cooking spray or a small amount of oil to prevent sticking.
- Arrange chicken: Place the boneless, skinless chicken breasts evenly inside the prepared casserole dish, forming a single layer.
- Mix creamy topping: In a large mixing bowl, use an electric beater to combine the softened cream cheese, mayonnaise, dijon mustard, minced garlic, kosher salt, and black pepper until smooth and well blended.
- Add cheeses: Stir in most of the parmesan and mozzarella cheeses into the cream cheese mixture, reserving some for sprinkling on top of the casserole later.
- Incorporate vegetables: Gently fold in the drained marinated artichoke hearts and fresh spinach into the creamy cheese mixture until everything is evenly combined.
- Assemble casserole: Spoon the spinach and artichoke mixture evenly over the top of the chicken breasts in the casserole dish. Then sprinkle the remaining parmesan and mozzarella cheeses over the top.
- Bake: Place the casserole in the oven and bake for 30 to 35 minutes, or until the chicken is fully cooked through and the cheese topping is lightly browned and bubbly.
- Optional broil: For a more golden and crispy top, increase the oven temperature to 425°F (220°C) around the 25-minute mark and bake for an additional 5 to 10 minutes.
- Serve: Remove from the oven and serve the casserole hot. It pairs wonderfully with rice, cauliflower rice, or pasta for a complete meal.
Notes
- Ensure the cream cheese is softened for smooth mixing by leaving it at room temperature or microwaving for 15 seconds.
- Using fresh spinach provides a nice texture, but baby spinach can be substituted if desired.
- Drain the marinated artichoke hearts well to avoid excess liquid in the casserole.
- If preferred, replace mayonnaise with Greek yogurt for a lighter version.
- Check chicken doneness with a meat thermometer; it should reach an internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 30 to 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
