Creamy Spinach Artichoke Chicken Casserole Recipes

ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
• Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
• Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ARTICHOKE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

SPINACH AND ARTICHOKE CHICKEN CASSEROLES

Steps:

• In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
• Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
• Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
• If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
• If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.

ARTICHOKE & SPINACH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook the pasta according to package directions; drain., In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat., In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta., Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes. , Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.

CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET

Steps:

• Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
• Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
• Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.

CREAMY SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Place the spinach and artichoke hearts in the fridge the night before to thaw. Place on a plate or inside a gallon zip top bag to prevent leaks. (If you don't have time to thaw the vegetables in the fridge, follow the microwave thawing directions below.)
• Preheat the oven to 425 degrees F/220 degrees C and take the cream cheese out of the fridge to soften.
• Finely chop the garlic, set aside.
• If your spinach is frozen, place it in a medium microwave-safe bowl and microwave on high for 2 minutes. Stir, and microwave again for another 1 - 2 minutes, or until thawed. Stir again. Squeeze the moisture out of the thawed spinach and add to a 9 x 13 inch (33 x 23 cm) baking pan or casserole dish.
• Shred or chop the rotisserie chicken into large pieces, discarding the skin. Place the shredded or chopped chicken inside the casserole dish or baking pan. (If you are using the microwave to thaw the vegetables, this step can be completed while the spinach is microwaving!)
• If your artichoke hearts are frozen, place them into the same bowl the spinach was in (dump out the spinach water first!). Microwave on high for 2 minutes, stir, and microwave again for another 1 - 2 minutes, or until thawed. Stir again. (While the artichoke hearts are microwaving, you can shred the cheeses if not using pre-shredded cheese.)
• Tear or chop the artichokes into smaller pieces and add to the pan.
• Add the cream cheese, sour cream, kosher salt, black pepper, onion powder, garlic, 1 cup Monterey Jack cheese and 1 cup Parmesan cheese to a medium bowl (if you used the microwave to thaw the vegetables, you can use that same bowl).
• Break up the cream cheese with a large spoon and stir until the ingredients are well combined. Add to the pan and stir to combine all the casserole ingredients together. Make sure the ingredients are distributed evenly in the pan but leave some texture on the top (do not smooth down the top of the casserole).
• Sprinkle with the remaining Parmesan and Monterey Jack cheeses and bake for 25 - 30 minutes, or until the casserole is bubbly around the edges and the top is browned. Serve immediately.

SPINACH AND ARTICHOKE CHICKEN

Steps:

• Preheat the oven to 375˚F. Lay the chicken breasts flat in a large baking dish and season with garlic powder, 1/4 tsp salt and 1/4 tsp pepper.
• Mix the cheeses, then set aside 1/3 of it (about a cup.) In a large bowl, mix the mayo, sour cream, mustard, onion, remaining salt and pepper, and the remainder of the cheeses. Then fold in the chopped spinach and diced artichoke hearts.
• Spread mixture on top of chicken then top with cup of cheese that you set aside. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).
• Serve hot and ENJOY!

SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Add chicken breasts, chilli flakes, minced garlic, and ½ teaspoon salt to a baking dish. Rub the spices on both sides of the chicken breasts and arrange them side by side in the baking pan. Set aside to marinate. Preheat oven to 400°F.
• Melt butter in a pan and add flour. On a medium flame, saute the flour for a minute and slowly add milk while whisking continuously to ensure no lumps form. Keep whisking till the sauce comes to a simmer and starts to thicken. Whisk in the cream cheese and set aside.
• Squeeze the defrosted spinach to remove any extra water. Add spinach, artichoke hearts, and the remaining ½ teaspoon salt to a bowl and mix well.
• Spread the spinach artichoke mixture on top of each chicken breast, pour the sauce all over and bake for 35 minutes. At the 25 minute mark, sprinkle mozzarella over the chicken and place it back in the oven for the next 10 minutes. Serve hot.

CHICKEN SPINACH AND ARTICHOKE PASTA CASSEROLE

Steps:

• Cook pasta according to the package instruction, until just about done, drain and set in a large mixing bowl.
• Cook chicken breasts in a cooking pan, over medium heat, with some salt and pepper. Let it cool until easy to handle, chop and add to the bowl with pasta.
• Preheat oven to 350 and lightly grease a 2-quart casserole dish.
• Add chopped artichoke hearts and spinach to pasta and chicken. Mix.
• Add pressed garlic, minced parsley, shredded mozzarella, 1/2 cup fresh grated Romano cheese, salt and pepper. Mix until all ingredients are Incorporated throughout.
• In a small bowl, whisk mayo, sour cream and milk together until smooth. Mix this creamy mixture into the pasta mixture.
• Transfer casserole mixture into the baking dish. Top off with remaining 1/2 cup of fresh grated Romano cheese.
• Bake for 15-18 minutes.

CREAMY SPINACH ARTICHOKE CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

SPINACH AND ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees and spray a 9x13 pan with nonstick cooking spray.
• In a mixing bow, blend together the cream cheese, sour cream, heavy cream, mayonnaise, salt and pepper. Stir in garlic, parmesan, 3/4 cup mozzarella, artichoke hearts, spinach, and chicken.
• Spread the mixture evenly in the baking pan, top with remaining 1 cup of mozzarella cheese, and bake 20-25 minutes until heated through and the cheese on top begins to turn a golden brown.

CHICKEN SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine pasta, cooked chicken, 1 cup cheese, spinach, and artichoke.
• To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
• Add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9x13 inch pan. Add remaining cheese to the top of the casserole.
• Cover with foil and bake for 30 minutes or until cooked throughout and bubbling on the sides.

SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Get all of your ingredients out and let the cream cheese soften. While cream cheese is softening on the counter cut your chicken breasts into bite sized pieces and set aside.
• Get a large bowl and then drain the artichoke from their juice and dice artichokes into small pieces.
• In a large bow mix cream cheese, sour cream, spinach, parmesan cheese, garlic, mayo, and artichokes.
• Add cut up chicken breast to the mixture and mix well. Make sure you coat all of your chicken with the mixture.
• Spray your casserole dish with non stick spray and pour mixture into pan. Sprinkle mozzarella cheese on top.
• Bake for 40 minutes at 400 degrees.

SPINACH & ARTICHOKE CASSEROLE WITH CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a large pot over medium heat. Add chicken, sprinkle with salt and pepper and cook, stirring, until opaque on all sides, about 8 minutes. Add garlic and cook, stirring, for 1 minute. Remove from heat.
• Pat artichokes dry. Add to the pot along with cauliflower rice, spinach, cream cheese and ½ cup dill Havarti. Mix until the cream cheese is melted.
• Transfer the mixture to the prepared baking dish and sprinkle with the remaining ½ cup dill Havarti. Bake until the cheese is melted, about 20 minutes. Remove from oven and let stand for 5 minutes. Sprinkle with dill before serving.