Spinach and Artichoke Chicken Casserole

• 1 1/2 cups uncooked penne pasta
• 1 pound boneless, skinless chicken breasts, cooked and cubed
• 1 10-ounce package frozen spinach, thawed and drained
• 1 14-ounce can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 In a large bowl, combine cooked pasta, chicken, spinach, and artichokes.
4. 4 In a separate bowl, mix sour cream, mayonnaise, garlic powder, oregano, black pepper, salt, and red pepper flakes if using.
5. 5 Pour the sauce over the pasta mixture and stir until well combined.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Top with mozzarella and Parmesan cheeses.
8. 8 Bake for 30-35 minutes, or until bubbly and cheese is melted and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add diced roasted red peppers for extra color and flavor.
• Substitute half the mayonnaise with Greek yogurt for a lighter version.

Substitutions

• Use fresh spinach if you prefer, sautéed until wilted.
• If you're out of Parmesan, use all mozzarella.

Pairings

• A crisp Chardonnay complements the rich flavors.
• Sparkling water with lemon for a refreshing drink.

Nutrition

Tips

• Use rotisserie chicken for a quicker prep.
• Feel free to use a mix of cheeses for added flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 10-15 minutes.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a fresh garden salad.

FAQ