Description
A creamy and cheesy Spinach & Artichoke Chicken Casserole made with shredded chicken, spinach, artichoke hearts, and a luscious blend of cheeses. Perfect for weeknight dinners or meal prep.
Ingredients
4 cups cooked chicken, shredded or chopped
9 oz frozen spinach, thawed and well drained
14 oz artichoke hearts, chopped
8 oz cream cheese, at room temperature
1 cup Tillamook parmesan cheese, grated
1 ½ cups mozzarella cheese, shredded
⅔ cup sour cream
½ cup heavy cream
¼ cup mayonnaise
3 cloves garlic, minced
Salt and pepper, to taste
Instructions
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt, and pepper until smooth.
3. Add chicken, spinach, artichokes, and Tillamook parmesan cheese. Mix until fully combined.
4. Transfer the mixture into a 9×13-inch baking dish sprayed with nonstick spray.
5. Top with mozzarella cheese and bake for 20 minutes.
6. Increase oven temperature to 400°F and bake an additional 5 minutes until the cheese is golden and bubbly.
7. Remove from oven, let cool slightly, then serve.
Notes
The artichoke hearts should be plain, not marinated. You can use canned or frozen, but be sure to rinse them first.
Leftovers store well in an airtight container in the fridge for several days or can be frozen for longer storage.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course, Casserole
- Method: Baked
- Cuisine: American