Ingredients
Creamy Base
- 8 ounces cream cheese (at room temperature)
- 1 cup plain Greek yogurt (or sour cream)
- 1 cup shredded mozzarella cheese, divided
- ⅓ cup grated Parmesan cheese, plus more for topping
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Vegetables & Protein
- 3 cups artichoke hearts, roughly chopped, frozen and defrosted, or canned and drained
- 1 (5-ounce) bag baby spinach
- 2 heaping cups cooked chicken
Instructions
- Preheat the oven: Heat the oven to 375°F to prepare for baking the casserole.
- Mix creamy ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese, Greek yogurt, ½ cup shredded mozzarella, Parmesan cheese, minced garlic, kosher salt, and black pepper until the mixture is smooth and well combined. If you don’t have a stand mixer, you can use a hand mixer or mix by hand with a wooden spoon if the cream cheese is fully softened.
- Add vegetables and chicken: To the creamy mixture, fold in the chopped artichoke hearts, baby spinach, and cooked chicken, stirring gently by hand to incorporate all ingredients evenly.
- Prepare baking dish and assemble: Spray a 9×13-inch ceramic baking dish with avocado oil or cooking spray. Transfer the creamy chicken mixture to the dish and smooth into an even layer. Sprinkle the remaining ½ cup mozzarella and 2 tablespoons Parmesan cheese evenly over the top.
- Bake covered: Cover the casserole with foil and bake in the preheated oven for 20 minutes to let the ingredients meld and heat through.
- Bake uncovered to brown: Remove the foil and bake for an additional 5 to 10 minutes, or until the top is golden brown and bubbling hot.
- Cool and serve: Let the casserole cool for 10 to 15 minutes after baking for easier, cleaner slicing. Serve warm as a comforting and cheesy family meal.
Notes
- For best mixing results, ensure the cream cheese is fully softened to room temperature.
- You can substitute sour cream for Greek yogurt if preferred for a tangier flavor.
- Use cooked chicken from rotisserie, leftover, or freshly poached chicken breasts.
- Frozen artichoke hearts should be defrosted and drained to prevent excess moisture.
- Allowing the casserole to rest before serving helps it set for cleaner portioning.
- This casserole can be made ahead and refrigerated before baking; just increase baking time slightly when cooking from cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
