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.
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 1/2 cups mozzarella cheese (shredded, divided)
- 1/3 cup Parmesan cheese (grated )
- 10 oounce spinach (frozen chopped, defrosted & drained well)
- 2 cloves garlic ( minced)
Instructions
- 1
Preheat oven to 350 degrees F. Lightly spray an 11 x 7-inch baking pan.
- 2
Cut chicken into chunks.
- 3
Heat oil in a large skillet over medium-high heat. Brown chicken well on all sides; remove from pan and set aside.
- 4
In a large bowl, mix the artichokes, cream cheese, soup, 1 cup shredded mozzarella, Parmesan, and spinach.
- 5
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.
- 6
Bake for 25-30 minutes or until dip is bubbling and cheese topping is browned
Cook it from the original
This recipe comes from callmepmc.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on callmepmc.com