Description
Learn how to make a delicious Spinach Artichoke Chicken Casserole with this easy recipe. Perfect for a comforting and satisfying meal.
Ingredients
- 8 ounces (227 g) cream cheese (at room temperature)
- 1 cup (240 ml) plain Greek yogurt (or sour cream)
- 1 cup (113 g) shredded mozzarella cheese, divided
- 1/3 cup (33 g) grated plant-based cheese, plus more for topping
- 1 clove garlic, minced
- 1/2 teaspoon (3 ml) kosher salt
- 1/4 teaspoon (1 ml) freshly cracked black pepper
- 3 cups (360 g) artichoke hearts, roughly chopped, frozen and defrosted, or canned and drained
- 1 (5-ounce) bag baby spinach
- 2 heaping cups cooked chicken
Instructions
- Preheat the oven to 375°F.
- Combine cream cheese, Greek yogurt, half of the mozzarella, plant-based cheese, garlic, salt, and black pepper in the bowl of a stand mixer. Use the paddle attachment to blend the mixture thoroughly. If a stand mixer is unavailable, mix in a large bowl with a hand mixer or a wooden spoon, ensuring the cream cheese is at room temperature for easier mixing.
- Add artichoke hearts, spinach, and chicken to the same bowl. Mix by hand until everything is well blended.
- Lightly coat a 9×13 ceramic baking dish with avocado oil or cooking spray. Transfer the chicken mixture into the dish, spreading it evenly. Top with the remaining mozzarella and extra plant-based cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 5-10 minutes, or until the top is golden and bubbling.
- Let the dish cool for 10-15 minutes before slicing and serving for cleaner portions.
Notes
- Ensure the cream cheese is fully softened at room temperature for a creamy texture.
- Experiment with different cheese combinations for a unique flavor profile.
- Make sure to drain the artichoke hearts well to avoid excess moisture in the casserole.