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Delicious Spinach Artichoke Chicken Bake served in a dish

Spinach Artichoke Chicken Bake

A creamy and cheesy dish combining tender chicken, artichoke hearts, and spinach, baked to perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Make sure the chicken is cooked and shredded before starting.
  • 1 cup frozen spinach, thawed and drained Be sure to thaw it completely and drain off any excess water.
  • 1 cup artichoke hearts, chopped
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream Can be substituted with Greek yogurt for a lighter option.
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 1/2 teaspoon crushed red pepper flakes (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded chicken, spinach, artichoke hearts, cream cheese, sour cream, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Mix until well blended.
  3. Spread the mixture evenly into a greased 9×13-inch baking dish.
  4. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
Baking
  1. Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
Serving
  1. Allow the dish to cool for a few minutes before serving.

Notes

For a lighter option, use Greek yogurt instead of sour cream. Make sure to drain the spinach thoroughly to avoid a watery dish. Store leftovers in the fridge for up to 3-4 days or freeze for up to 3 months.