chicken spinach artichoke casserole

chicken spinach artichoke casserole

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chicken spinach artichoke casserole

If you love spinach stuffed chicken with artichokes or you love spinach artichoke dip then you are going to LOVE this spinach artichoke chicken casserole! Chicken, artichokes, and spinach are all mixed together with garlic and 3 different kinds of cheese and baked in the oven to make a creamy delicious chicken casserole.

Ingredients

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 3 tablespoons unsalted butter

 1 large onion, finely chopped 

 Kosher salt 

 2 cloves garlic, chopped 

 6 tablespoons all-purpose flour 

 2 cups whole milk 

 Enough chicken soup bouillon for 2 cups broth 

 1 1/2 pounds boneless, skinless chicken thigh or breast, chopped into 1/2- to 3/4-inch pieces 

 1/2 teaspoon dried thyme 

 Freshly ground black pepper 

 One 14-ounce can artichokes, drained and chopped 

 One 10-ounce block frozen spinach, thawed and drained 

 8 ounces light cream cheese 

 1/2 bunch fresh parsley 

 Pinch crushed red pepper 

 One 16-ounce can refrigerated biscuit dough 

 1 large egg, lightly beaten with a splash of water 

 Flaky salt, such as Maldon 

Directions

1. In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
2. Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
3. Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
4. If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
5. If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.

chicken Spinach  Artichoke Casserole with cauliflower Rice

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 2 cloves garlic, minced
• 1 (14 ounce) can artichoke hearts, rinsed and chopped
• 4 cups fresh or frozen cauliflower rice (see Tip)
• 3 cups coarsely chopped fresh spinach
• 4 ounces reduced-fat cream cheese
• 1 cup shredded dill Havarti cheese, divided
• 1 tablespoon chopped fresh dill

Directions

Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Heat oil in a large pot over medium heat. Add chicken, sprinkle with salt and pepper and cook, stirring, until opaque on all sides, about 8 minutes. Add garlic and cook, stirring, for 1 minute. Remove from heat.

Pat artichokes dry. Add to the pot along with cauliflower rice, spinach, cream cheese and ½ cup dill Havarti. Mix until the cream cheese is melted.

Transfer the mixture to the prepared baking dish and sprinkle with the remaining ½ cup dill Havarti. Bake until the cheese is melted, about 20 minutes. Remove from oven and let stand for 5 minutes. Sprinkle with dill before serving.

Chicken With Artichokes and Mushrooms

Ingredients

• Salt
• Freshly ground black pepper
• ½ teaspoon paprika
• One 3 pound chicken, cut into pieces (or 3 pounds bone-in, skin-on chicken pieces)
• 6 tablespoons butter
• 8 ounces mushrooms, quartered
• 2 tablespoons flour
• ⅔ cup chicken broth or bouillon
• 3 tablespoons sherry
• 1 (12-to-15-ounce) can artichoke hearts, drained

Preparation

1. Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
2. Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
3. Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
4. Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

Can you Freeze this Chicken Casserole?

Yes! You can freeze this casserole baked or unbaked, the choice is up to you. You can freeze it as a full casserole or in individual servings.

• Unbaked casserole. If you are freezing this casserole unbaked, mix all of the ingredients together and pour into a baking dish sprayed with nonstick cooking spray. Wrap with plastic wrap and tinfoil and then store in the freezer. It will keep for up to 3 months in the freezer. When it is time to make it, remove the casserole from the freezer and thaw in the fridge then bake in the oven.
• Baked Full Casserole. If you are freezing this casserole after it is cooked, allow it to cool completely and then wrap the pan with plastic wrap and tinfoil. To reheat you will want to remove the casserole from the freezer and thaw in the fridge then bake in the oven at 350°F for 20-30 minutes.
• Baked Proportioned Casserole. You can put this casserole into individual storage container and then store it in the freezer. It will keep for up to 3 months in the freezer. To reheat, heat in the microwave.

Can you use chicken thighs instead of breasts?

Absolutely, chicken thighs work really well in this recipe too. The cooking time will increase though because chicken breasts cook faster than chicken thighs. Spinach artichoke chicken thighs would be a very tasty option!

Frozen vs Fresh Spinach

Frozen and fresh spinach, both work perfectly well in this recipe. If you have frozen spinach available, its important to thaw it completely and squeeze out any extra water before adding it to the recipe. If you have access to fresh spinach, go with it, because it only takes a minute or so for spinach to wilt.

Spinach Artichoke Chicken Casserole (Keto)

A popular dip turned into a delicious Keto-friendly casserole and baked with gooey mozzarella cheese on top!

INGREDIENTS

•  4 cups cooked chicken, shredded/chopped
•  9 ounce package frozen spinach, thawed and well drained
•  14 ounces artichoke hearts (plain), chopped
•  8 ounces cream cheese, at room temperature
•  1 cup parmesan cheese, grated
•  1 ½ cups shredded mozzarella cheese
•  ⅔ cup sour cream
•  ½ cup heavy cream
•  ¼ cup mayonnaise, see my recipe
•  3 cloves garlic, minced
•  salt and pepper to taste

INSTRUCTIONS

Preheat oven to 375F. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl.  Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese.

Mix well, then pour into a 9″ x 13″ baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes.  Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.

Allow to cool slightly before serving. Store leftovers in the fridge in an airtight container for a few days or freeze.

Healthy Spinach Artichoke Chicken Casserole

Ingredients

• 2 cooked skinless chicken breast, preferably organic, shredded or cubed
• 2 tbsp avocado oil or melted grass-fed butter or ghee
• 1/2 cup Nancy’s Organic Whole Milk Cottage Cheese
• 3/4 cup Nancy’s Organic Cultured Sour Cream {my favorite sour cream!}
• 2 cups shredded mozzarella, preferably organic – divided
• 1/4 cup chopped fresh Italian parsley
• 1 tsp sea salt (<– salt)
• 1 1/2 tsp garlic granules or garlic powder
• And 1 tsp dried thyme
• Juice and zest of 1/2 lemon
• 2 cups fresh organic spinach
• 18 oz drained artichoke hearts, halved (drain and discard liquid!)

Instructions

1. Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.
2. In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.
3. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.
4. Let the casserole sit for 10 minutes before serving.

Notes

• You can use leftover roasted chicken, chicken that has been cooked in an Instant Pot or slow cooker then shredded or chicken that has been boiled. My preference is shredded chicken that has been cooked in an Instant Pot.
• DO NOT use marinated or pickled artichokes! This recipe calls for drained artichokes – please make sure to drain them and discard the liquid! I use these whole artichoke hearts.

Chicken Spinach and Artichoke Pasta Casserole

Ingredients

• 1/2 lb dry rotini pasta
• 2 chicken breasts
• Salt fresh cracked pepper
• 2 Tbsp vegetable oil to cook chicken
• 12 oz jar artichoke hearts drained and chopped
• 9 oz frozen chopped spinach thawed and squeezed
• 3 garlic cloves
• 8 oz shredded mozzarella cheese
• 1 cup fresh grated Romano cheese split in 2
• You can substitute Fresh grated Parmesan for Romano.
• Salt
• Fresh cracked pepper
• 3 Tbsp fresh minced parsley
• 1/4 cup mayo
• 1/4 cup sour cream
• 1/2 cup milk

Instructions

• Cook pasta according to the package instruction, until just about done, drain and set in a large mixing bowl.
• Cook chicken breasts in a cooking pan, over medium heat, with some salt and pepper. Let it cool until easy to handle, chop and add to the bowl with pasta.
• Preheat oven to 350 and lightly grease a 2-quart casserole dish.
• Add chopped artichoke hearts and spinach to pasta and chicken. Mix.
• Add pressed garlic, minced parsley, shredded mozzarella, 1/2 cup fresh grated Romano cheese, salt and pepper. Mix until all ingredients are Incorporated throughout.
• In a small bowl, whisk mayo, sour cream and milk together until smooth. Mix this creamy mixture into the pasta mixture.
• Transfer casserole mixture into the baking dish. Top off with remaining 1/2 cup of fresh grated Romano cheese.
• Bake for 15-18 minutes.

How to serve Spinach Artichoke Chicken?

Once you get the dish whipped up, you have a bunch of options on how you can serve it.  Since the dish has several veggies in it, it really can stand alone but I usually pair it with at least one thing.  Here are some of my favorites:

• Rice–  Serving this on a bed of rice is easy and really tasty.  The rice soaks up the extra juices from the dish and creates a really nice complete meal. You can use white rice, brown rice, long grain, or any type you like!
• Potatoes– Serve this on top of a bed of mashed potatoes, or a side of roasted potatoes.
• Bread– Everything is better with a nice crusty piece of garlic bread and this is no exception!  Use it to soak up all that creamy dip along with your meal.

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