Creamy Spinach Artichoke Chicken Casserole
Classic chicken and rice meets creamy, cheesy spinach artichoke dip in this Spinach Artichoke Chicken Casserole recipe with rice for an amazingly delicious all-in-one comfort dish that's dreamy indulgent and perfect for every occasion!
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Servings: 6 people
Ingredients
- 3-4 boneless, skinless chicken breasts, boiled & shredded
- 2 cups uncooked rice
- 8 cups baby spinach, de-stemmed & chopped
- 12 ounce jarred or canned artichoke hearts, chopped
- 12 ounce jar roasted red bell pepper, diced
- 1.5 cups shaved or shredded Parmesan cheese
- 1 cup real mayonnaise
- 1 cup sour cream
- 8 ounces cream cheese, room temperature
- 1 cup chicken broth
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- red pepper flakes, optional
Instructions
- Preheat oven to 375° Fahrenheit. Spray a large casserole dish with non stick cooking spray.
- Boil chicken and cook rice according to instructions. Make sure to salt both when cooking. Set aside.
- Chop spinach, roasted red bell pepper and artichoke hearts. Combine in a large mixing bowl with shredded chicken, cooked riced and 1 cup shaved parmesan cheese. Spoon evenly into sprayed casserole dish.
- In mixing bowl, now whisk together cream cheese, mayo, sour cream, broth, salt, pepper, and oregano. Evenly pour sauce over casserole. Use a fork to "fluff" casserole to make sure sauce soaks into all of the casserole. Top with the rest of Parmesan cheese and a sprinkle of red pepper flakes (if using).
- Bake in preheated oven for 30 minutes or until bubbly around edges and cheese is beginning to brown. Remove from oven and let cool for 5-10 minutes before serving.
Notes
NOTE: Prep time includes boiling and shredding chicken.