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Quick-Baked Spinach Artichoke Chicken Casserole Recipe

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4 from 53 reviews

This Quick-Baked Spinach Artichoke Chicken Casserole is a creamy, cheesy, and delicious one-pan meal perfect for a keto-friendly dinner. Featuring tender chicken breasts baked under a rich mixture of cream cheese, mayonnaise, artichokes, spinach, and a blend of parmesan and mozzarella cheeses, this casserole offers a luscious texture and bold flavors that everyone will love. Ready in just 40 minutes, it’s a fuss-free recipe ideal for busy weeknights.

  • Total Time: 40-45 minutes
  • Yield: 4-6 servings

Ingredients

Chicken

  • 2 lbs chicken breast (boneless and skinless)

Spinach Artichoke Mixture

  • 4 oz cream cheese (slightly warmed and softened)
  • 1/2 cup mayonnaise
  • 1 tbsp dijon mustard
  • 2 cloves garlic (minced)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 oz marinated artichokes (drained)
  • 3 cups fresh spinach (or 4 oz fresh spinach)
  • 1/2 cup freshly grated parmesan cheese (divided)
  • 2/3 cup mozzarella cheese (divided)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375 degrees F. Lightly grease a 9x13 inch casserole dish using cooking spray or a small amount of oil to prevent sticking.
  2. Place Chicken: Arrange the boneless, skinless chicken breasts evenly inside the prepared casserole dish, forming the base of the casserole.
  3. Mix Creamy Cheese Sauce: In a large mixing bowl, combine the softened cream cheese, mayonnaise, dijon mustard, minced garlic, kosher salt, and black pepper. Use an electric mixer to beat these ingredients together until smooth and creamy.
  4. Add Cheeses: Stir in most of the grated parmesan and mozzarella cheese into the creamy mixture, reserving a small amount of each cheese to sprinkle on top of the casserole later.
  5. Fold in Veggies: Gently fold the drained marinated artichoke hearts and fresh spinach into the cheese mixture, ensuring everything is evenly incorporated.
  6. Assemble Casserole: Spoon the creamy spinach and artichoke mixture evenly over the chicken breasts in the casserole dish. Then sprinkle the reserved parmesan and mozzarella cheese evenly over the top.
  7. Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the chicken is fully cooked through and the cheese on top is bubbling and lightly golden. Optional: For a more browned top, increase oven temperature to 425°F after 25 minutes of baking and continue cooking for an additional 5 to 10 minutes.
  8. Serve: Remove from the oven and serve hot. This casserole pairs beautifully with rice, cauliflower rice, or pasta to soak up the creamy sauce.

Notes

  • You can substitute fresh spinach with frozen spinach (thawed and drained) if needed.
  • For a lower fat version, use light mayonnaise and reduced-fat cheeses.
  • Ensure chicken breasts are evenly sized for uniform cooking.
  • Marinated artichokes add extra flavor; if using plain, consider adding a splash of lemon juice for tanginess.
  • Check chicken’s internal temperature to reach at least 165°F for safe consumption.
  • This recipe is naturally keto-friendly but easily adaptable by serving with different sides.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb, Keto Friendly

Find it online: https://recipesvibe.com/quick-baked-spinach-artichoke-chicken-casserole-recipe/