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–+ servings
Nicole Grace

Spinach Artichoke Chicken Bake: A Delicious Recipe Guide

A creamy and cheesy Spinach Artichoke Chicken Bake that is perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup fresh spinach chopped
  • 1 can 14 ounces artichoke hearts, drained and chopped
  • 1 cup cream cheese softened
  • 1 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon olive oil

Method
 

  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, combine the shredded chicken, chopped spinach, chopped artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Mix until well combined.
  3. Drizzle olive oil in a 9x13 inch baking dish. Spread the chicken mixture evenly in the dish.
  4. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
  5. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 5gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 90mgSodium: 600mgFiber: 1gSugar: 2g

Notes

  • For a lighter version, substitute Greek yogurt for sour cream.
  • To add a crunchy topping, sprinkle panko breadcrumbs mixed with a little olive oil on top before baking.

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