Can I use fresh spinach instead of frozen?

Yes! You'll need about 1 pound of fresh spinach, which should be sautéed until wilted and then squeezed dry to remove excess moisture before adding it to the casserole.

Is it possible to make this casserole ahead of time?

Absolutely! You can assemble the casserole up to a day in advance and store it covered in the refrigerator. When you're ready to bake, you might need to add a few extra minutes to the cooking time since it will be cold from the fridge.

I don't have Pecorino Romano cheese, what can I use instead?

Grated Parmesan cheese is a good substitute for Pecorino Romano. You could also use Asiago or another hard, flavorful cheese.

Spinach Artichoke Chicken Casserole

Description

Dive into the cozy flavors of Spinach Artichoke Chicken Casserole! A creamy, cheesy blend of tender chicken, artichokes, bacon and spinach, topped with melty cheese. Perfect for a comforting dinner.

Ingredients

Scale

1/2 cup diced bacon
2 teaspoons minced garlic
11 ounce packet frozen chopped spinach, thawed completely and squeezed dry
14 ounces marinated artichoke hearts, chopped
4 cups cooked chicken, shredded
8 ounces cream cheese, at room temperature
1 cup Pecorino Romano or Parmesan cheese, grated
1 1/2 cups sour cream
¼ cup mayonnaise
1/2 cup milk
Salt and pepper, top taste
1 1/2 cup mozzarella

Equipment: 10. 5" X 7. 5" casserole dish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F.
Heat a large skillet over medium-high heat. Add the BACON and fry until crispy. Remove from the heat. Reserve half of the cooked bacon and set it aside on a plate for later use.
Add the GARLIC, thawed and dried SPINACH, ARTICHOKES, CHICKEN, CREAM CHEESE, PECORINO ROMANO CHEESE, SOUR CREAM, MAYONNAISE, MILK, and SALT and PEPPER to taste to the skillet with the cooked bacon. Mix everything together well until fully combined.
Top with MOZZARELLA CHEESE. (If your skillet is not oven safe, transfer the mixture into a 10. 5" X 7. 5" baking dish that has been sprayed with nonstick spray and sprinkle with the cheese.)
Bake for 20 minutes. Then, increase the temperature to 400°F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
Top with extra crispy bacon before serving.
Serve and enjoy!

Notes

Storage

Refrigerate: Transfer the cooled casserole into an airtight container. If you've made it in a casserole dish that comes with a lid, you can simply cover it tightly. Otherwise, wrap it securely with plastic wrap or aluminum foil. It can be refrigerated for 3 to 4 days.
Freeze (Optional): For longer storage, freeze the casserole. Wrap it tightly to avoid freezer burn and store it for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Oven Method: Preheat your oven to 350°F. If the casserole was stored in the fridge, you might want to let it sit out for about 15-20 minutes to come closer to room temperature for even reheating. Cover the casserole with aluminum foil to prevent the top from burning or drying out. Heat for 20-25 minutes or until thoroughly warmed through. If it was frozen, first ensure it’s fully thawed.
Microwave Method: For reheating individual servings, use the microwave. Heat on high for 2-3 minutes or until hot. Stirring halfway through can help heat it evenly.

The nutritional information provided is an estimated value for each serving. This recipe makes 6 servings.

Prep Time: 10 min
Cook Time: 20 min
Category: Chicken Casserole Recipes
Cuisine: American

Nutrition

Calories: 502 kcal
Sugar: 2 g
Sodium: 1504 mg
Fat: 48 g
Saturated Fat: 20 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 170 mg