Creamy Spinach Artichoke Chicken Bake

• 1 1/2 cups shredded cooked chicken
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine chicken, artichokes, and spinach.
3. 3 In another bowl, mix sour cream, mayonnaise, mozzarella, Parmesan, garlic powder, onion powder, black pepper, and salt until smooth.
4. 4 Pour the creamy mixture over the chicken mixture and stir until well combined.
5. 5 Transfer to a greased 9x13 inch baking dish.
6. 6 Sprinkle breadcrumbs over the top.
7. 7 Bake for 35-40 minutes, or until bubbly and golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet (optional)

Variations

• Add 1/2 cup diced sun-dried tomatoes for a tangy twist.
• Substitute chicken with shrimp for a seafood version.

Substitutions

• For a lighter option, use Greek yogurt instead of sour cream and mayonnaise.
• Use panko breadcrumbs for a crispier topping.

Pairings

• Pairs well with a crisp Chardonnay or a light Pinot Noir.

Nutrition

Tips

• Use leftover roasted chicken for extra flavor.
• For a crispy topping, broil for an additional 2 minutes at the end.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake for an additional 15 minutes.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.

FAQ