Spinach Artichoke Chicken Casserole
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 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
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.