Name: Spinach Artichoke Chicken Casserole
Prep time: 10 min
Cook time: 20 min
Ingredients: 12 ounce chicken, chopped into small pieces; 8 ounce short pasta, such as ziti; 10 ounce frozen spinach, defrosted and drained; 1 can quartered artichoke hearts (14 ounces), drained; 2 cloves garlic, finely chopped; 1/3 cup pecorino Romano cheese; 1/2 cup sour cream; 1/2 cup cheddar cheese; 1/2 cup cream cheese softened; 2 tablespoon light mayonnaise; 1 cup milk; 1 tablespoon olive oil; Salt and black pepper, to taste

Spinach Artichoke Chicken Casserole

By: Anne Colagioia

2 Comments

By: Anne Colagioia

Combine the irresistible flavor of spinach artichoke dip with the heartiness of your favorite healthy casserole recipes, and make this Spinach Artichoke Chicken Casserole recipe from Anne Colagioia. This healthy chicken dish is definitely one of the best one pot meals around.

Notes

Be sure to use gluten free pasta if you are following a gluten free diet. If you aren’t a fan of baked pastas you can skip step 5 and eat this straight from the skillet following step 4. To save more time, you can use leftover cooked chicken. Stir in the cooked chicken when you add the artichokes.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this chicken casserole recipe, watch this cooking video:

Preparation Time10 min

Cooking Time20 min

Cooking MethodCasserole

Ingredients

12 ounces chicken, chopped into small pieces
8 ounces short pasta, such as ziti
10 ounces frozen spinach, defrosted and drained
1 can quartered artichoke hearts (14 ounces), drained
2 cloves garlic, finely chopped
1/3 cup pecorino Romano cheese
1/2 cup sour cream
1/2 cup cheddar cheese
1/2 cup cream cheese softened
2 tablespoons light mayonnaise
1 cup milk
1 tablespoon olive oil
Salt and black pepper, to taste

Instructions

Cook the pasta one minute shy of the package instructions, then toss it with olive oil or nonstick spray and set it aside.
In a large nonstick skille, over a medium high heat, add the chicken with a tablespoon of oil and salt and pepper to taste then sauté for about 5 minutes, or until the chicken just starts to brown on all sides then push the chicken to one side of the pan.
Add the spinach and garlic to the empty space in the pan and sauté for 2 minutes. If the pan gets too dry, add a few tablespoons of water as needed.
Add the artichokes and stir to combine, then add the milk, sour cream, cheddar, cream cheese, mayo, and pecorino Romano cheese and stir allowing the cheeses to melt and blend together. Simmer slowly for 2 minutes, then stir in the cooked pasta and simmer for another minute to blend all the ingredients.
Pour the contents of the pan into a greased baking dish and top with grated cheese and paprika and place under the broiler for 2 to 5 minutes or until the top is golden and crispy.

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albo27 0948812

Jan 27, 2012

Don't any of your recipes include number of servings or nutritional info????

JennyBee1

Jan 30, 2012

@albo27 0948812, Thanks for your message. We realize that nutritional information is important for many people and we are in the process of adding this to our recipes. As we have literally thousands of recipes on our site, however, this is a long process and we appreciate your patience during this time. --editors of FaveHealthyRecipes