Spinach Artichoke Chicken Casserole
User Reviews
0
0 reviews
Unrated
Spinach Artichoke Chicken Casserole
Report
Just like your favorite spinach and artichoke dip, this cheesy Spinach Artichoke Chicken Casserole is rich, creamy, and full of flavor!
Share:
Ingredients
- 4 ounces penne pasta dry
- 1 (15 ounce) Alfredo sauce about 1 ¾ cups, jar
- 1 (8 ounce) cream cheese package, softened
- 2 teaspoons garlic about 2 cloves, minced or pressed
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon grated zest plus 1 tablespoon fresh juice
- ¼ teaspoon black pepper ground
- 2 cups chicken I use a rotisserie chicken for this step, cooked, shredded
- 2 (14 ounce) artichoke hearts quartered, canned, drained
- 2 cups spinach fresh baby
- ½ cup mozzarella cheese shredded
- ⅓ cup panko breadcrumbs Italian seasoned
- 1 ounce Parmesan Cheese grated (about 1/4 cup
- 1 tablespoon butter salted, melted
- kosher salt to taste
- red pepper flakes for garnish
- parsley
- 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
Show Details
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%)
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
