Spinach Artichoke Chicken Casserole

• 1 1/2 cups cooked shredded chicken
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (9 inch) pie crust, baked and cooled
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix together the chicken, artichokes, spinach, mozzarella, Parmesan, sour cream, mayonnaise, garlic powder, onion powder, pepper, and salt.
3. 3 Spoon the mixture into the baked pie crust.
4. 4 Sprinkle breadcrumbs over the top.
5. 5 Bake in preheated oven for 30 to 40 minutes, until bubbly and golden brown.
6. 6 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a gluten-free option, use gluten-free breadcrumbs or omit them altogether.
• Feel free to use rotisserie chicken to save time.
• This casserole can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with a simple green salad for a complete meal.
• Pairs well with garlic bread for a hearty dinner.

FAQ