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13) Chicken, Spinach, and Artichoke Bake

Squeezing the spinach dry is the step people skip, and it's the one that matters most. Frozen spinach holds a surprising amount of water, and if you don't press it out thoroughly, your casserole ends up soupy instead of creamy. A clean dish towel works better than paper towels here.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4 cups cooked shredded chicken (about 3-4 breasts)
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 14 oz can artichoke hearts drained and chopped
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 tsp garlic powder
  • 1/2 tsp salt 1/4 tsp black pepper
  • 1 cup panko breadcrumbs optional
  • 2 tbsp melted butter optional

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  2. Mix cream cheese, sour cream, garlic powder, salt, and pepper until smooth.
  3. Fold in chicken, spinach, artichokes, and half the mozzarella and Parmesan.
  4. Spread mixture into dish, top with remaining cheese. Stir panko with butter and sprinkle on top if using.
  5. Bake 25-30 minutes until bubbly and golden on top. Let rest 5 minutes before serving.