Creamy Chicken, Spinach, and Artichoke Bake
Creamy Chicken, Spinach, and Artichoke Bake
Ingredients
For the Chicken
- 2 cups cooked chicken breast, shredded or diced
For the Creamy Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 4 ounces cream cheese, softened, cut into cubes
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bake
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 14 ounces canned artichoke hearts, drained and quartered
- 14 1/2 ounces diced tomatoes, drained
- 1 1/2 cups mozzarella cheese, shredded
For the Topping
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
If your chicken is not already cooked, cook and shred or dice it now. Set aside.
⏱️ 10 min
- 3
In a large skillet or Dutch oven over medium heat, melt 3 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 4
Gradually whisk in the whole milk until the sauce is smooth and begins to thicken, about 3-5 minutes.
⏱️ 4 min
- 5
Reduce heat to low. Stir in the cream cheese until fully melted and smooth. Add 1/2 cup grated Parmesan cheese, minced garlic, onion powder, Italian seasoning, salt, and black pepper. Stir until well combined.
⏱️ 3 min
- 6
Remove the skillet from the heat. Fold in the cooked chicken, thawed and squeezed dry spinach, drained and quartered artichoke hearts, drained diced tomatoes, and 1 1/2 cups shredded mozzarella cheese. Mix gently until all ingredients are evenly coated in the creamy sauce.
⏱️ 5 min
- 7
Pour the mixture into the prepared baking dish, spreading it evenly.
⏱️ 1 min
- 8
In a small bowl, combine the Panko breadcrumbs, 1/4 cup grated Parmesan cheese, and 2 tablespoons melted unsalted butter. Sprinkle this topping evenly over the chicken mixture in the baking dish.
⏱️ 2 min
- 9
Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 30 min•🌡️ 375
- 10
Remove from oven and let rest for 5-10 minutes before serving. This allows the sauce to set and prevents it from being too runny.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken, Spinach, and Artichoke Bake
Ingredients
For the Chicken
- 2 cups cooked chicken breast, shredded or diced
For the Creamy Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 4 ounces cream cheese, softened, cut into cubes
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bake
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 14 ounces canned artichoke hearts, drained and quartered
- 14 1/2 ounces diced tomatoes, drained
- 1 1/2 cups mozzarella cheese, shredded
For the Topping
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
If your chicken is not already cooked, cook and shred or dice it now. Set aside.
⏱️ 10 min - 3
In a large skillet or Dutch oven over medium heat, melt 3 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 4
Gradually whisk in the whole milk until the sauce is smooth and begins to thicken, about 3-5 minutes.
⏱️ 4 min - 5
Reduce heat to low. Stir in the cream cheese until fully melted and smooth. Add 1/2 cup grated Parmesan cheese, minced garlic, onion powder, Italian seasoning, salt, and black pepper. Stir until well combined.
⏱️ 3 min - 6
Remove the skillet from the heat. Fold in the cooked chicken, thawed and squeezed dry spinach, drained and quartered artichoke hearts, drained diced tomatoes, and 1 1/2 cups shredded mozzarella cheese. Mix gently until all ingredients are evenly coated in the creamy sauce.
⏱️ 5 min - 7
Pour the mixture into the prepared baking dish, spreading it evenly.
⏱️ 1 min - 8
In a small bowl, combine the Panko breadcrumbs, 1/4 cup grated Parmesan cheese, and 2 tablespoons melted unsalted butter. Sprinkle this topping evenly over the chicken mixture in the baking dish.
⏱️ 2 min - 9
Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 30 min•🌡️ 375 - 10
Remove from oven and let rest for 5-10 minutes before serving. This allows the sauce to set and prevents it from being too runny.
⏱️ 10 min