Spinach Artichoke Chicken Casserole
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Spinach Artichoke Chicken Casserole
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Just like your favorite spinach and artichoke dip, this cheesy Spinach Artichoke Chicken Casserole is rich, creamy, and full of flavor!
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Ingredients
- 4 ounces dry penne pasta
- 1 (15 ounce) jar Alfredo sauce (about 1 ¾ cups total)
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons minced or pressed garlic (about 2 cloves)
- 2 tablespoons red wine vinegar
- 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice
- ¼ teaspoon ground black pepper
- 2 cups cooked, shredded chicken (I use a rotisserie chicken for this step)
- 2 (14 ounce) cans quartered artichoke hearts, drained
- 2 cups fresh baby spinach
- ½ cup shredded Mozzarella cheese
- ⅓ cup Italian seasoned panko breadcrumbs
- 1 ounce Parmesan cheese, grated (about ¼ cup)
- 1 tablespoon salted butter, melted
- kosher salt, to taste
- Optional garnish: crushed red pepper flakes; chopped fresh parsley or basil
Instructions
- Preheat oven to 400°F. Grease a 2-quart baking dish (such as 11 x 7-inch or deep 8-inch or 9-inch square); set aside.
- Cook the pasta in a large pot of salted boiling water, according to package directions for al dente. Drain.
- In a large bowl, whisk together Alfredo sauce, cream cheese, garlic, vinegar, lemon zest and lemon juice, pepper, and ½ teaspoon kosher salt until combined. Stir in the cooked pasta, chicken, artichokes, and spinach.
- Pour the mixture into the prepared baking dish.
- Sprinkle mozzarella cheese on top.
- In a small bowl, stir together breadcrumbs, Parmesan cheese, and melted butter. Sprinkle breadcrumb mixture evenly over the casserole.
- Bake, uncovered, until golden brown and heated through, about 15 minutes. Cover the casserole loosely with foil about halfway through the baking time if the topping is starting to get too dark.
- Garnish with crushed red pepper flakes and chopped fresh herbs, if desired.
Notes
- Remember to soften the cream cheese at room temperature (or in the microwave in short increments) so that it combines more easily with the rest of the ingredients.
- Zest the lemon before slicing and squeezing the juice. Be careful that you only grate off the outer layer of the peel (where all of the flavorful essential oils are found) -- not the bitter white pith underneath.
- Use the meat from a store-bought rotisserie chicken for a shortcut.
- If you prefer to cook your chicken at home, use about 1 lb. of raw boneless, skinless chicken breast or thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.
- Since all of the ingredients are already cooked before the dish goes into the oven, you only need to bake the casserole until it's heated through. Do not overcook the dish or the pasta will become overdone and mushy.
- Add extra veggies like frozen peas, frozen mixed vegetables, sauteed onion or zucchini, or parboiled broccoli or green beans.
- Use frozen chopped spinach that's thawed and squeezed dry in lieu of the fresh baby spinach.
- Stir some additional herbs or other seasonings into the sauce. Try dried or fresh parsley, thyme, rosemary, chives, or basil.
- Make it vegetarian by swapping out the chicken and replacing it with extra pasta.
- To serve a larger family, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. You may need to increase the total baking time by 5-10 minutes to account for the larger dish.
Nutrition Information
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Serving
1/6 of the casserole
Calories
578kcal
(29%)
Carbohydrates
30g
(10%)
Protein
28g
(56%)
Fat
37g
(57%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
122mg
(41%)
Sodium
1333mg
(56%)
Potassium
336mg
(10%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2638IU
(53%)
Vitamin C
31mg
(34%)
Calcium
215mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 578kcal | 29% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 1333mg | 56% |
| Potassium | 336mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2638IU | 53% |
| Vitamin C | 31mg | 34% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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